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.
For the Ice Cream
- 2 cups milk
- 4 tsp. cornstarch
- 1 ear of corn
- 1 1⁄4 cups heavy cream
- 2⁄3 cup sugar
- 2 tbsp. light corn syrup
- 1⁄4 tsp. kosher salt
- 3 tbsp. cream cheese, softened
For the Sauce
- 1 cup black raspberries or blackberries
- 1⁄2 cup sugar
- Make the ice cream: In a bowl, stir together 1⁄4 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 1⁄4 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 1⁄2 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.