Sweet Corn Ice Cream with Blackberry SwirlPosted: August 16, 2011
Do you frequent the grocery store on a Friday or Saturday night between 10:00 Pm-12:00 Am? I’ve noticed almost everyone in line is buying beer or ice cream. I know, right??
Also, I noticed the flip-flop to shoe ratio is clearly 4:1
Just an observation~
Okay, what am I doing at the grocery store on a Saturday night at 11:30 Pm? well… buying beer with my husband.
Is it just me, or does every stock boy give you that dirty look when you try to manuever their GAUNTLET of towering cereal boxes and peanut butter?
Yeah, I thought so. Just checkin’
Also, listen up single girls! there are a lot of cute men in the frozen pizza section staring mindlessly as if they are caught in a trance…this is your chance!
Back to the ice cream.
You have to try this recipe. Seriously, it’s gonna knock your socks off. Corn is in season. Blackberries are in season. You have no excuses. Okay, okay, so you don’t have an ice cream maker, borrow one. Aunt Mildred has one. What else you got? Come on…you will impress your friends. Do it. Be brave. You can do it! At least once in your life you have to make home-made ice cream. Here’s the thing. Make this, and then ask people to guess what flavor the base is. They will never guess corn ice cream. Try it. Have fun. Report back to me. Now go rescue that cute guy in frozen foods….careful the gauntlet.
Sweet Corn Ice Cream with Blackberry Swirl
Corn Ice Cream (recipe from Jeni’s Splendid Ice Creams at Home)
(Yield: one generous quart)
1 ear of sweet corn, husked and cleaned
2 Cups whole milk
1 Tbsp. plus 1 tsp. cornstarch
1 1/2 oz (3 Tbsp.) cream cheese, softened
1/4 tsp fine sea salt
1 1/4 Cups heavy cream
2/3 Cups sugar
2 Tbsp. light corn syrup
Blackberry Sauce* (recipe below)
Prep: Slice the kernels from the corn cob, then “milk” the cob by scraping it with the back of your knife to extract the liquid; reserve the kernels and liquid.
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
Whisk the cream cheese and salt in a medium bowl until smooth.
Fill a large bowl with ice and water.
Cook: Combine the remaining milk, the cream, sugar, corn and juices, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and force the mixture through a sieve into a bowl, leaving the corn “cases” behind. Return the mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-hight heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
Chill: Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Freeze: Pour the ice cream base into the frozen canister and spin until thick and creamy.
Pack the ice cream into a storage container, alternating it with layers of the blackberry sauce and ending with a spoonful of sauce; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
* Blackberry Sauce:
2 Cups Blackberries (rinsed well)
1 Cup Sugar
Combine the berries and sugar in a small saucepan and bring to a boil over medium-high heat. Continue boiling, stirring occasionally, until it reaches 220º F (5-8 minutes). Let cool slightly, then force through a sieve to remove the seeds. Refrigerate until cold before using.
p.s. Corn Ice Cream with Salted Caramel version: Before I mixed in the blackberry sauce I tried some of the ice cream with salted caramel, which was amazing as well! See my recipe for salted caramel~