Sweet Corn & Black Raspberry Ice Cream {Ice Cream Sunday} {Recipe}

I recently bought myself two presents: Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer and The Perfect Scoop by David Lebovitz. And since I knew I would be trying lots of ice cream recipes, I decided to declare the beginning of the week “Ice Cream Sunday”. I probably won’t post every week, and I’m sure I won’t write about all the recipes I try. But I do want a place to record my adventures so I can keep track of what I liked, what I didn’t, and what I might do differently next time.

It all started when I decided to host Ice Cream Week earlier this Summer. A full week of ice cream recipes — how bad could that be? I had picked my recipes, made all five of them, and written the blog posts., Then I discovered this recipe.

Sweet Corn Blackberry Ice Cream
Picture from saveur.com

A lot of my friends had made Jeni’s recipes, and they all raved about how good they were. So even though my Ice Cream Week recipes were in the bag, I decided to try a Jeni recipe. Saveur had a bunch of them on its website, and I pinned several to my Ice Cream board. Although they all looked good, I quickly settled on this recipe. Not only do I love black raspberries, the idea of making ice cream with sweet corn was just too strange and intriguing to pass up.

I generally don’t post recipes when I’m making them from a published cookbook, but this one is readily available online, so I’ll share it here.

Sweet Corn & Black Raspberry Ice Cream (from Jeni’s Splendid Ice Creams at Home)

Ingredients

  • 1 cup black raspberries or blackberries
  • 1/2 cup granulated sugar (for black raspberry sauce)
  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 3 tablespoons (1 1/2 oz.) cream cheese, softened
  • 1/4 teaspoon fine sea salt
  • 1 ear sweet corn, husked
  • 1 1/4 cups heavy cream
  • 2/3 cup granulated sugar (for ice cream)
  • 2 tablespoons light corn syrup

Directions

  1. To make raspberry sauce, bring black raspberries and 1/2 cup sugar to a boil in a 1-quart saucepan over medium-high heat. Continue to boil, stirring occasionally, until thick, about 8 minutes; strain and chill.
  2. To make ice cream, in a small prep bowl, stir together 2 tablespoons of the milk and the cornstarch to make a slurry. Set aside.
  3. In a medium bowl, whisk cream cheese and salt until smooth. Set aside.
  4. Cut kernels off cob of corn and cut cob into large chunks; reserve kernels and cob together. In a 4-quart saucepan, whisk together remaining milk and the cream, sugar, and corn syrup; add corn kernels and cob and bring to a boil over medium-high heat. Cook and stir for 4 minutes. Remove from heat and whisk in slurry. Return to a boil over medium heat and cook, stirring with a heatproof spatula, until thickened, about 2 minutes. Pour mixture through a fine strainer into a bowl and discard corn solids.
  5. Gradually whisk hot cream mixture into cream cheese until smooth.
  6. Cover bowl and refrigerate mixture until well chilled, preferably overnight. Or to quick chill, pour mixture into a gallon-size zipper seal bag and submerge in ice water for about 30 minutes.
  7. Churn base in ice cream freezer according to manufacturer’s instructions.
  8. Layer ice cream and black raspberry sauce in storage container. Press a piece of parchment or wax paper against surface of ice cream and freeze until firm, at least 4 hours.

Makes 1 quart

This ice cream is insanely good. The sweet corn gives it a silky texture and an almost vanilla-like flavor. And the blackberry sauce adds visual appeal and a nice sweet-tart finish.

I can’t wait to try more of Jeni’s ice creams. And I haven’t even cracked open David’s book yet.

Stay tuned.

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10 Comments

  1. September 23, 2012 at 2:34 pm

    I’ve used blackberry & raspberry sauces in several of Jeni’s ice creams, and love that they have such a nice texture in the frozen ice cream. I haven’t tried the corn ice cream yet, though.

    • gaaarp said,

      September 23, 2012 at 3:28 pm

      The sauce is so easy to make and really delicious. It would be good in a lot of ice creams, wouldn’t it?

  2. September 23, 2012 at 8:41 am

    […] you aren’t familiar with the base recipe, check out my Sweet Corn & Black Raspberry Ice Cream post and leave out the corn and blackberry sauce. You can also find the Backyard Mint recipe […]

  3. accidentalhr said,

    September 18, 2012 at 12:54 am

    It’s a revelation, isn’t it? I LOVE that book.

  4. Cher said,

    September 17, 2012 at 8:12 am

    That corn ice cream is one of my favorites – I think I have made it a half dozen times this summer!

    • gaaarp said,

      September 17, 2012 at 5:47 pm

      I’d like to make it one more time before all the corn is gone.

  5. Rebecca said,

    September 16, 2012 at 3:20 pm

    So glad you’re a Jeni’s convert, too! I can’t wait to try this recipe. I’ve been intrigued by the idea of sweet corn ice cream since I first read about it last year.

    • gaaarp said,

      September 16, 2012 at 3:46 pm

      There are a lot of her recipes I’m interested in trying.

  6. Abby said,

    September 16, 2012 at 1:29 pm

    Oh, I’m sooohappy you strain it!! Every time you talked about this one, I just pictured the little corn kernals in my teeth while eating ice cream and it was too weird to contemplate. But THIS sounds delicious!

    • gaaarp said,

      September 16, 2012 at 2:03 pm

      It is! You should try it. As much as I love sweet corn, I don’t think I would have made it with kernels in it, either.


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