Size:	1 dozen 3fl oz ears of corn
Origin:	St. Clair Ice Cream in Connecticut
Ingredients:	See bottom of page

Available in two flavors: 
Lemon Sorbet (Gluten Free, certified Kosher-Pareve)
Vanilla Ice Cream

Corn on the cob is a Thanksgiving, picnic and barbeque favorite. Here a traditional symbol of the harvest season is transformed into a fun yet decadent dessert.

Luxury ice cream or top quality sorbet is tempered, then hand-formed into a corn-on-the-cob shape using traditional ice cream molding techniques. They are then hand-glazed with ice for surface decoration, a delightful crunch, and slower melting on the plate. The molding process removes much of the air normally found in ice cream and sorbets, concentrating their flavor. 
 
Each piece of corn is roughly 4 inches long and can be used as a small single serving.  

St. Clair Ice Cream has been crafting these gorgeous desserts for weddings, fancy dinners, and other gatherings for over 22 years. The techniques they use for this dying art are far older, passed down to them by one of the last small artisanal molded ice cream shops.

Ingredients:
Lemon Sorbet: Lemon, Water, Cane Sugar Syrup, Pectin.
Vanilla Ice Cream: Milkfat and Nonfat Milk, Sugar and/or Corn Syrup, Eggyolk, Vanilla Extract, Stabilizer (Dextrose, Guar Gum, Locust Bean Gum, Carrageenan).
Surface Glaze (all flavors): Sugar, Water, Red Beet Extratives, Citric Acid, Sodium Benzoate, Potassium Sorbate, Propylene Glycol, Tumeric Extract, Annatto Extract, Potassium Hydroxide, Castor Oil, Caramel Color, Natural Maple Flavor.

Caution: St. Clair ice creams ship with dry ice, which means that the temperature is significantly below freezing. Therefore, the ice creams will be very hard when taken straight of the box. Please let the ice creams sit in the freezer for a couple hours or on the counter for a few minutes before biting into them. Further, do not handle dry ice with your bare hands. Use gloves and place dry ice in the sink, away from children, where it can melt safely. Ice creams are produced in a facility that processes nuts and eggs.

Storage: Upon receiving your molded ice cream ears of corn, remove them from their dry ice packaging, and immediately transfer them to an airtight container in your freezer. Do not remove them from the cold until minutes before serving them. If you must move them to another freezer, do so in a cooler with plenty of ice.

Shelf Life: Use within three weeks for best quality.

Caution: St. Clair ice creams ship with dry ice, which means that the temperature is significantly below freezing. Therefore, the ice creams will be very hard when taken straight of the box. Please let the ice creams sit in the freezer for a couple hours or on the counter for a few minutes before biting into them. Further, do not handle dry ice with your bare hands. Use gloves and place dry ice in the sink, away from children, where it can melt safely. Ice creams are produced in a facility that processes nuts and eggs.

Serve these ice cream/sorbet corn on the cobs as the ultimate light dessert at your next party, barbeque, or dinner. The lemon sorbet flavor can also be served as a beautiful palate cleanser between courses at a fine meal (perfect for Thanksgiving!).

Keep them in your freezer until a few minutes prior to consumption (they will be too hard to eat straight from the freezer). Direct contact with metal will cause them to melt faster. If your bowls, plates or platters are metal, put an insulating layer underneath the ice cream/sorbet like a cloth, food safe leaf, or edible flower petals. They would also look beautiful served at a backyard picnic on eco-friendly disposable palm leaf plates.

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