Name: Corn Ice Cream in Blender
Prep time: 60 min
Cook time: PTnullM
Yield: 10
Cuisine: Mexicana
Ingredients: 1 1/2 cups corn kernel, yellow (drained); 1 1/2 cups Bionda® cottage cheese, presentation of 500 grams; 1 tablespoon vanilla essence; 2 tablespoons cinnamon powder; 1/2 cups low-fat, low-sugar condensed milk; 1/2 cups corn kernel, yellow; 1 cup walnuts, toast; amaranth cones; rompope, to accompany

Preparation

Low

Blend the corn with Bionda® Ricotta, vanilla essence, cinnamon, and condensed milk at medium speed until everything is perfectly combined. Then, transfer the mixture to a bowl, add the corn kernels and walnuts, mix gently, and pour everything into a baking dish. Place the ice cream in the blender in the freezer for 2 hours. Use a scoop to form 3 balls of corn ice cream, serve in a glass, decorate with amaranth cones, and serve with rompope.