Sweet Corn and Black Raspberry Ice Cream Recipe | SAVEUR

Sweet Corn and Black Raspberry Ice Cream

Jeni's Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around, but they all start with one simple base. This recipe, which first appeared in SAVEUR Issue #140 along with Molly O'Neill's story Here's the Scoop, combines the silky flavor of corn with the tartness of black raspberries.

Sweet Corn and Black Raspberry Ice Cream
This rich and creamy frozen treat from Jeni's Splendid Ice Creams combines the silky flavor of corn with the tartness of black raspberries.
makes About 1 Quart

For the Ice Cream

2 cups milk
4 tsp. cornstarch
1 ear of corn
1 14 cups heavy cream
23 cup sugar
2 tbsp. light corn syrup
14 tsp. kosher salt
3 tbsp. cream cheese, softened

For the Sauce

1 cup black raspberries or blackberries
12 cup sugar

Instructions

Make the ice cream: In a bowl, stir together 14 cup milk and the cornstarch; set slurry aside. Cut kernels off cob of corn and cut cob into large chunks; reserve kernels and cob together. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; add corn kernels and cob 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 2 minutes. Pour mixture through a fine strainer into a bowl and discard corn solids.
Place cream cheese in a bowl and pour in 14 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. 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.
Make the sauce: Combine black raspberries and 12 cup sugar in a 1-qt. saucepan over medium-high heat, and cook, stirring, until thick, about 8 minutes; strain and chill.
After churning, alternate layers of ice cream and berry sauce in a storage container before freezing.

Latest


Recipes


Videos