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.

Molasses Almond Praline Ice Cream {Ice Cream Week}

It’s day 4 of Ice Cream Week, and today’s theme is Nuts for Ice Cream. I knew I wanted to make either butter pecan or praline ice cream for today, and when I started looking at recipes I found this one for Blackstrap Praline Ice Cream on my Pinterest board, so I figured it was a good time to try it.

The original recipe is from Jeni’s Splendid Ice Creams and was published in Saveur magazine and on their website. Jeni has an interesting method for making ice cream in which she boils out some of the water from the milk and cream and uses cornstarch and cream cheese to bind the ingredients and increase the fat content. Several of my friends swear by her recipes, so I was excited to try this one to see how it came out.

I made a few changes to the recipe, based on what was in my cupboard the day I made it. I didn’t have blackstrap molasses, so I used Brer Rabbit Mild Molasses. My ice cream was much lighter in color than the picture on Saveur, but the molasses flavor still really came through. And I used almonds for the praline (a sin, I know) because that’s what I had on hand.

The base had a pudding-like consistency. In fact, after refrigerating it overnight, that’s exactly what it looked like. It churned up beautifully. My wife and I tried it as soon as it was done churning, and it was amazing. Rich, smooth, velvety, and the praline was outstanding, with its nutty, caramel-like flavor.

But what really blew my socks off, and finally made me realize what all the fuss over Jeni’s recipes was about, was when I tried it the next day. After freezing, a lot of homemade ice cream is too solid and looses that creamy consistency.

But this ice cream was as smooth and creamy as any double-churned gourmet ice cream I’ve ever tasted. And the overnight rest in the freezer actually improved the flavor, too.

OK, so I’m sold on Jeni’s ice cream. I won’t go so far as to say I’ll never make any other kind (I still like egg-based custard ice creams), but I will definitely try more of her recipes. And we might just venture to Chagrin Falls to try some at one of her stores.

Margaret forgave me for using almonds in praline. Hopefully, her Greek friends will give her a pass, too, for making Baklava Ice Cream! And no forgiveness is needed for Rebecce, who made Nutella Gelato.

Ice Cream Week caps off tomorrow with an original recipe, Guinness Stout Ice Cream.

Frozen Wine Slushy {Recipe} {Ice Cream Week}

It’s day 3 of Ice Cream Week, and today’s theme is Sorbet (or Other Non-dairy Frozen Treats). I’m opting for “Other” with this frozen wine slushy treat.

This wine slush can be enjoyed two ways: as an eat-with-a-spoon slushy or a wine punch.

Frozen Wine Slushy

Wine Slush with Sparkling Limeade

Either way, it’s a refreshing summery treat.

Frozen Wine Slushy

Ingredients

  • 1 750-ml bottle Sauvignon Blanc
  • 1 12-ounce can frozen lemonade
  • 2 cups cranberry juice
  • Sparkling limeade or lemon-lime soda (for punch variation)

Directions

  1. Stir together wine, lemonade, and cranberry juice. Freeze for 3 to 4 hours, until fairly solid. The wine will keep the mixture from freezing firm.
  2. For frozen wine slush, scoop frozen mixture into glasses and serve with a spoon.
  3. For slushy wine punch, fill glass about 3/4 full with frozen slush, then top with sparkling limeade or lemon-lime soda. Serve as is or with a straw.

I will be serving this at our next summer dinner party. It’s easy, refreshing, and delicious.

Margaret is 3 for 3 in Ice Cream Week so far, turning in this wonderful looking Pina Colada Sorbet for today’s entry. Di made a beautiful Raspberry Sorbet. My wife would love Rebecca’s Mango Ice. And Abby made Homemade Waffle Cones to serve it all!

Coming up tomorrow: we’re going “Nuts for Ice Cream” with Molasses Almond Praline Ice Cream.

Citrus Beet Ice Cream {Recipe} {Ice Cream Week}

It’s Ice Cream Week here at Of Cabbages and King Cakes! Five days devoted to everyone’s favorite summer treat. Today’s theme is “Fruits of the Summer”, which I have loosely interpreted to include one of my favorite farmer’s market finds: red beets.

This is a really easy recipe to put together. Roasting the beets is the most time-consuming part, and it’s mostly hands off. After trimming and cleaning the beets, you wrap them in foil and roast them until tender.

The most striking thing about this recipe is the color: it’s this amazing, not-at-all-natural-looking fuchsia.

And as for the ice cream itself…

It was surprisingly good, especially with a little chocolate syrup. The beet flavor really came through and, combined with the citrus, made this ice cream both bright and earthy.

Citrus Beet Ice Cream

Ingredients

  • 4 medium red beets
  • 1 medium orange
  • 1/4 cup orange juice
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 1/2 cup half-and-half

Directions

  1. Preheat oven to 375°F. Trim stems and roots from beets. Wash beets and pat dry with paper towel. Wrap beets in heavy duty aluminum foil and roast directly on center rack in oven for 1 hour and 20 minutes. Carefully remove foil package from oven. Squeeze beets. They should give a bit but still be somewhat firm. If necessary, return beets to oven and roast until done.
  2. Unwrap beets and allow to cool until cool enough to handle. Rub beets to remove skins, then dice beets and place in food processor.
  3. Zest the orange and add to food processor. Juice orange and add this, along with 1/4 cup additional orange juice, to food processor. Process mixture until smooth.
  4. Add sour cream, sugar, and half-and-half and process until smooth and completely combined.
  5. Press base through a fine mesh sieve into medium bowl. Cover bowl and refrigerate until well chilled, preferably overnight.
  6. Process base in ice cream maker according to manufacturer’s instructions.
  7. Serve with drizzle of chocolate syrup.

Makes about 1 quart

I know it sounds like an odd combination, but it’s worth making, if only for the color.

Here’s what’s on tap for the rest of the week (links will go live on the scheduled day):

And be sure to check out the other posts for today’s theme: