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3 cups fresh corn kernels
1 tablespoon vegetable oil
1 cup water
1/3 cup honey
Place the corn and oil in a saucepan and cook over medium heat 4 minutes,
stirring constantly to prevent the corn from browning.
Transfer the corn to a blender and add the water and honey. Blend until very
smooth. Return the mixture to the saucepan and bring it to a boil. Reduce the
heat and simmer, uncovered, stirring frequently, about 15 minutes, until it
has a thick, porridge-like consistency.
Freeze for at least 6 hours or place in an ice cream maker and follow the
manufacturer's directions.
NOTE: You can achieve pastel colors by using dried red or blue corn. You
can use fresh white corn and add 2 tablespoons blue cornmeal to the saucepan
for a blue ice, or a few fresh raspberries or strawberries for red.
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