As a Georgia grown girl, I was so excited when the Georgia Fruit and Vegetable Association approached me about writing a blog post and creating a recipe on their new consumer outreach blog, Produce Bites. While I don’t do many sponsored posts, I just couldn’t say no to something so close to my heart! I love fresh, seasonal vegetables and Georgia in the summer is just overflowing with fresh, ripe, nutritious options. Now is the time to stock up on fresh Georgia grown fruits and veggies, y’all, so look for the “Georgia Grown” logo and fill up your cart!
As for me, the very first thing I thought of was corn! Who doesn’t love sweet fresh corn? In the summer, it’s at its 
most perfect and you can enjoy it grilled, roasted, or as part of a low country boil. It can be incorporated into salads, enchiladas, and soups. It can also be used to make an amazing and unusual ice cream! You know that I have a sweet tooth and I just couldn’t help but share this treat with you. Remember, all things in moderation, honey! Speaking of honey, in addition to Georgia grown corn, I used our local Home Town honey, of which I am a big fan.
This ice cream is fantastic the very first day, soft serve style, or used to top a warm blackberry cobbler or as part of a rootbeer float. Since it doesn’t contain egg yolks it is pretty no-fail, but that missing fat also means that it might be a little more like ice milk the longer it is frozen. Eaten in moderation, ice cream can be enjoyed in almost anyone’s healthy eating. Plus, with this recipe, you also get in your veggies (though it still counts in the dessert category for those keeping score). How’s that for you?!
Let me know what you think about this ice cream if you make it yourself. Keep up with Produce Bites and the Georgia Fruit and Vegetable Growers Association on the Produce Bites Facebook page and be sure to visit the Produce Bites website for more recipes featuring delicious Georgia grown produce.
Corn Honey and Lavender Ice Cream
- 3 ears of corn, kernels removed and cobs retained
- 3 cups half and half (or 1 ½ cups each whole milk and heavy cream)
- 2 Tbs dried lavender
- ½ cup honey
Place corn kernels and half and half in blender and pulse just to break up the kernels. Pour mixture into a wide, deep pan along with corn cobs and dried lavender. Bring to a boil and then turn off, cover, and allow to infuse for 25 minutes. Remove the corn cobs and pour the rest of the mixture back into your blender. Blend well, then strain through a fine sieve. You will have 3 ½ cups of liquid. Refrigerate the mixture for several hours or overnight. Churn in your ice cream maker and eat right away soft-serve style or freeze harder for scooping.
**CONGRATULATIONS: Natalie C., you have been selected to receive the Good and Cheap Cookbook giveaway! Thanks for participating and I hope you are inspired by Leanne Brown’s fantastic book.**
***I was compensated for this post, but totally and completely, really, seriously love fruits and veg – and particularly those grown in my home state of GA. Oh, and I really love ice cream. xo***
