Besides the hilarious music and traditional dance, one of the sweet memories I have about the month are the flavors of the festa junina: mostly corn and coconut based food seasoned with cinnamon.
While browsing amazing pictures of my friends and their kids ready to go to the parties, with a bit on envy, at Facebook, I came across this thought: why not bring the flavors of the festa junina to a Summer treat? My kids were puzzled while they were trying to figure out what it was made of. If you are also curious and adventurous, that's a very nice flavor to add to your Summer.
Sweet Corn and Coconut Ice Cream
You can use either fresh corn or frozen. I just would avoid canned, because it just doesn't taste fresh.
1 small bag frozen organic yellow corn
1 cup coconut milk (or milk)
1 cinnamon bark
1 can sweet condensed milk
1 cup heavy cream
2 tablespoons dry unsweetened coconut (optional)
Bring corn and coconut milk to a boil and simmer with cinnamon bark for about 10 minutes. When cold enough to the touch, blend the mix with a hand blender and pass contents through a sieve, with the help of a wooden spoon, or through a food mill. Mix the corn cream with condensed milk and cream and again blend it with the help of a hand blender up to when very smooth. Process ice cream maker for about 27 minutes or as indicated by your machine. Freeze for about two hours and serve.