Stefin’s enchanted by an exhibit at London’s Victoria and Albert Museum that introduced her to Mexican artist Fernando Laposse. Check out the Totomoxtle website to see how this project is helping indigenous farmers, regenerating traditional agriculture, and creating a beautiful new art form — all with this month’s namesake ingredient, corn!

Bakers talk a lot about what we’re gifting (especially from our kitchens), but what would we love to receive? (Andrea’s lusting after Sonoma Syrup Co. Vanilla Bean Crush, and Stefin’s still waiting on the “magic pasta box” she asked for back in Season One!) Look for Andrea’s post in our Listener Facebook group, and let us know what tool, ingredient or appliance is on your wish list.

Did you miss out on this week’s sweet corn ice cream because you don’t have an ice-cream maker? Never fear! Preheated favorite Nigel Slater has a no-churn fennel ice cream that is similar in method, and also features a unique veggie flavor profile. If you tackle this, do let us know how it turns out!

The Scoop on Jeni’s Splendid Sweet Corn and Black Raspberry Ice Cream

Both hosts are well-versed in making Jeni’s ice creams and think the trademark silky texture and smoothness was right on in this recipe. Simmering corn kernels and a cob in the custard was a new twist (do press on the cob before and after soaking for maximum corniness, or “cornation” as per Andrea). Both hosts chilled their custards overnight in the fridge as opposed to pouring into a plastic bag.

Following up on a promise made last week, the hosts researched “black raspberries” and learned they are indeed a specific raspberry hybrid that Jeni thinks offer superior color and flavor. If you’re unable to find them, substitute half raspberries and half blackberries (as Stefin did) or all blackberries (like Andrea). Neither host “stacked” the custard and berry mixture; Andrea swirled hers into the ice-cream maker while it was running, and Stefin did so by hand after the frozen custard was out of the machine.

Strangely, Stefin did not think the finished product tasted overly corny, while Andrea thought the taste was so strong as to be a little off-putting. Funnily enough,”Mr. Corn” (a.k.a., Andrea’s husband) didn’t catch on until she told him of the secret ingredient!

If you’re looking for a silky, beautiful and different homemade ice cream, this could be the one for you.

Preview/Review: Coconut Cornmeal Cake … in a Blender!

Ever made a cake in a blender? Both hosts thought this Brazilian-style cake from All Recipes was easy and pretty, but a little too dense and cornbread-like to set itself apart. (Andrea’s daughter loved it warm from the oven, and Stefin did enjoy it with a scoop of the sweet corn ice cream on top, though!) Note: If you tackle this recipe, you may want to add wet ingredients to your blender first, as it can be hard on the motor otherwise.

Abracadabra! “Magical” Kitchen Hacks

Your two kitchen whizzes have a fun and useful list of “magical” tips and tricks, from how to soften butter in a flash, to how to keep a cake fresh using slices of white bread. Ta da!

Previously on Preheated …

Two Years Ago: Episode 32: Gluten Free, Dairy Free, Spicy Peanut Butter Ice Cream
One Year Ago: Episode 81: You Say “Freed-o, I say “Fredd-o”

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