Five servings of fruits and veggies…

I have what I feel is an unnatural addiction to corn (not to be confused with porn…spelling is very important here kids). For years growing up it was one of the few *vegetables* I would eat (along with the other fake vegetables of peas and potatoes)…oh and green beans, I loved those as well. I really should have been born somewhere in the Midwest as I would gladly eat corn with every meal. I put it in my scrambled eggs with a little basil…mmmm. I eat giant bowls of it with just butter and sea salt as a meal. Of course on the cob. Creamed. You named it. So naturally, years ago when passing a corn stand and seeing “try our corn ice cream” I decided why the heck not. And holy goodness.

So when I got ahold of Jenni’s Splendid Ice Cream book and the first things I saw in the summer section was a recipe for Sweet Corn Ice Cream with Black Raspberry sauce I KNEW that was the first thing I was making no questions asked!!!

It did not let me down. If you even remotely like corn then you will love this ice cream. Words seriously can’t describe how I feel about this ice cream other than to say it was worth the 4 allergy pills I have to take each time to eat it. It’s that worth it to me…as well as the eczema that comes with it as well. Run don’t walk to make this!The shear fact that there are fruit and veggies in it means it is the perfect food.

Sweet Corn and Raspberry Swirl Ice Cream

1 ear sweet corn, husked
1 cup whole milk
1 TBSP plus 1 tsp. cornstarch
1½ ounces cream cheese, at room temperature
¼ tsp. sea salt
2 ¼ cup heavy whipping cream
2/3 cup sugar
2 TBSP light corn syrup
Raspberry Sauce (see below)

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 the liquid.

Mix about 2 tablespoons of the whole milk with the cornstarch in a small bowl to make smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth.

Fill a large bowl with ice and water.

Combine the remaining milk with 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-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from the heat.

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 into the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. I then moved the bag into a medium bowl and let sit in fridge for several hours.

Pour the ice cream base into a frozen canister, and spin until thick and creamy.

Pack the ice cream into a storage container, alternating it with layers of the Black Raspberry Sauce (see below) 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 (I did overnight).

Raspberry Sauce

2 cups raspberries, black raspberries or blackberries
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 220ºF (5 to 8 minutes).

Let cool slightly, then force through a sieve to remove seeds (or leave a few seeds in there just to prove you made it). Refrigerate until cold before using.
Recipe slightly adapted from :

Comments

  1. I grew up eating a lot of sweet corn sherbet :)

  2. I have never seen anything like this! My sister used to love corn but was never an ice cream lover… I wonder if this would convert her!

  3. My grandfather tells the story about how as a boy in boarding school, he traded his ice cream desserts for other boys portions of creamed corn. Now, at 83, he has ice cream just about every day, and still loves vast amounts of cream corn, so I think he’d love this.

  4. I’m LOVING this book. I’ve made three different recipes so far and all have been delicious. The creamiest I’ve ever had. I’ll definitely be trying this one soon!

  5. Hmm that sounds interesting. I’m not sure about the corn part, but the black raspberry part looks delicious!

  6. Oh.my! I would have never thought of having corn in ice cream before. I’m intrigued. The photo of the ice cream gone is fantastic. I would love to try it. What a wonderful blog you have! I’m now your newest follower. I look forward to reading more.

  7. YUM! I would have never thought about corn ice cream, but that sounds really good.
    I may have to break down and buy an ice cream maker.

  8. I NEED to try this. Wow!

  9. Very interesting! I have never heard of corn ice cream. I totally have to try this!

  10. Holy Raspberry Sauce! Sweet corn is my very favorite thing to eat. I’ve never heard of corn being used to make ice cream so I can’t wait to try this. (Making mental note to send recipe to cousins in midwest…they have corn fields!)

  11. I saw a recipe for corn ice cream recently that I thought sounded amazing. Glad to hear it’s good! Looks divine :)

  12. Michelle says:

    As an Iowan, I am extremely disappointed in my friends, family, and community for not exposing me to this. I will HAVE to try it.

  13. This looks amazing!! Question: 2 what of light corn syrup? Thanks! :)

  14. My entire family is going to freak out when I make this. And if, for some reason, they don’t. I bet I could eat it all myself! Mmmm.

  15. Jessica says:

    This sounds great! I recently got some Himalayan pink salt from Sustainable Sourcing and I’ll have to try it out in this recipe. Thanks for sharing!

  16. MY DH can’t have dairy, but we’ve discovered a dairy-free ebook called A la Mode, by Hannah Kaminsky. It has a fabulous Buttered Popcorn ice cream recipe that really uses popcorn in it and it’s delish!
    Now I’m gonna try it with sweet corn. Thanks!

  17. LOL I made corn ice cream for some coworkers. One of them was from Iowa so he was enamored of the idea. They all enjoyed it.

    And no matter what anyone tells you…potatoes are vegetables!! (They are actually more of a vegetable than corn is.)

  18. I LOVE the idea of sweet corn ice cream – I think it would be first recipe I would try too!

  19. Wow that sounds amazing Peabody. I love corn and peas too! (must be sugar content :)

  20. PattiTaylor says:

    I would never have thought of corn ice cream. I love corn and would be interested to try this.

  21. Peabody, come visit Columbus, OH! It’s where Jeni’s originated, so you can visit one of her ice cream shops. AND stores around here sell pints of pretty much every flavor she’s ever made.

    I’ll totally let you sleep on my futon in my 600 sq. ft. apartment, lol =)

  22. Peabody says:

    @Angela- thanks for the invite. :) My brother actually lives sorta near Columbus…so you never know. :)

  23. Amy Schleider says:

    she is a beauty in your photos too!! I would totally take the pills…. all that stuff is temporary anyway. I agree the calories are worth it. Yum!

    Thanks for sharing your links. Guess I’m gonna add a book to my collection :”)

Trackbacks

  1. [...] case you aren’t up on your baking-chick blogs, Jeni’s Splendid from Columbus, Ohio recently released an ice-cream cookbook. I [...]

  2. [...] Sweet Corn and Raspberry Swirl Ice Cream from Culinary Concoctions by Peabody Buttered Popcorn Ice Cream from Clockwork Lemon Sweet Summer Corn with Salted Butter Cookies from Peanut Butter and Julie [...]

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