In fact, Adrienne Borlongan, the founder and food scientist behind the popular Southern California ice cream chain Wanderlust Creamery, includes a whole chapter devoted to corn ice cream in her new cookbook, The World of Ice Cream.
“Growing up Filipino, the flavors that my elders and relatives would always talk about were cheese and corn,” Borlongan says. Corn, in the Philippines, was seen as a dessert first - typically topped with grated coconut, sugar, and a touch of salt and vended in small cups.
“People think we're weird for putting beans and corn in desserts,” she says, recounting a story about a professional ice cream-making Facebook group she was involved in that shunned and mocked the idea of corn-flavored ice cream.
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