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.
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)
- 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
- 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.
- 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.
- In a medium bowl, whisk cream cheese and salt until smooth. Set aside.
- 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.
- Gradually whisk hot cream mixture into cream cheese until smooth.
- 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.
- Churn base in ice cream freezer according to manufacturer’s instructions.
- 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.