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Fecha de PublicaciĆ³n: 26/07/2021


Ingredients for method 1
400 gr cooked corn (/ or canned)
1 can condensed milk (/ 397 gr)
120 gr white sugar
250 ml whole milk
200 gr whole milk cream
1 tsp. cinnamon powder
2 tsp. vanilla extract

Ingredients for method 2
400 gr cooked corn (/ or canned)
250 gr condensed milk
250 ml whipping cream
1 tsp. cinnamon powder
2 tsp. vanilla extract


Method 1
Put all the ingredients and blend until there are no lumps (about 4-5 constant minutes). Put the preparation in a plastic container. Put in the freezer and let it rest for 1-2 hours or so.
Take the preparation out and blend again, you can use a minipimer to blend it inside the container, or simply put the preparation in the blender and blend again.
This operation helps to break the ice crystals and to make the snow acquire a creamy consistency but it is necessary to repeat it at least another two or three times.
Leave the ice cream in the freezer until serving time.

Method 2
In a blender put all the ingredients except the whipping cream. Blend everything very well until you get a thick and smooth cream.
Put in a large bowl and chill in the refrigerator for 1 hour.
Beat the cream until it is well mounted to the point of snow.
Delicately and using a spatula, incorporate it into the bowl with the corn cream. Use gentle, bottom-up wrapping movements to prevent the cream from deflating.
Put in a container (aluminum or plastic), cover it well and put it in the freezer for approximately 6-8 hours. The whipped cream will prevent the cream from crystallizing and becoming too hard, but if that is the case, it will be enough to leave it for a couple of minutes at room temperature to be able to serve your snow easily.