Actually, this recipe was requested by Derek for his birthday dessert. It’s a surprisingly delicious combination. The sweet corn ice cream and the blackberry sauce are a wonderful pairing– rich and sweet with a burst of berry goodness in each bite. It really is the epitome of summer kind of dessert. Give it a try while you can still get fresh corn on the cob!
for the ice cream:
2 cups milk
4 teaspoons cornstarch
1 ear of corn
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/4 teaspoon sea or kosher salt
3 tablespoons cream cheese, softened
for the sauce:
1 cup blackberries
1/2 cup sugar
Make the ice cream: In a small bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. Cut kernels off cob of corn and “milk” the cob to get out any of the corn “juice”. In a 4-quart pot, whisk together remaining milk and the cream, sugar, corn syrup, and salt; add corn kernels and bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 1-2 minutes. Pour mixture through a fine strainer into a bowl and discard corn solids. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Cover and refrigerate overnight or, if you’re in a hurry, pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer’s instructions until ice cream is smooth and creamy.
Make the sauce: Combine blackberries and 1/2 cup sugar in a small saucepan over medium-high heat, and cook, stirring and smashing the berries into the side of the pot, until thick, about 8 minutes; strain and chill.
After churning the ice cream, alternate layers of ice cream and berry sauce in a storage container before freezing for a minimum of four hours before serving.