corny ice cream

sweet corn and blackberry ice cream

Inspired by Jessica’s last couple of fresh summer corn recipes, I thought I’d jump on that bandwagon and throw another corn recipe into the mix. Sweet corn ice cream. Yes. I said ice cream!

corn kernelsberries + sugarready to freezesimma down nowchurnedblackberry sauce

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!

berries and cream

sweet corn and blackberry ice cream
printer-friendly recipe
adapted from jeni’s splendid ice creams at home
makes about 1 quart

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.

This entry was posted in dessert, fruit, random, vegetarian and tagged , , , . Bookmark the permalink.

2 Responses to corny ice cream

  1. Allie says:

    Your batch looks so delicious! I can’t wait to try this recipe, and I’ve been eyeing the one in Jeni’s book for months. I’m just waiting until I can go pick some fresh black raspberries at a local farm. 🙂

    • jane says:

      Thanks so much Allie! It was quite good. I couldn’t find any black raspberries, so just used blackberries. Still delicious!

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