Sweet Corn Ice Cream With Blackberry Sauce
In this unique and refreshing recipe, sweet corn takes center stage in a creamy, delightful ice cream. The corn kernels are simmered with half-and-half and cream to infuse the mixture with a rich flavor. Topped with a luscious blackberry sauce, this treat offers a surprising twist that will impress your taste buds.
— Constant Cookbook
Ingredients
- 4 ears of fresh sweet corn, husks and silk removed
- 3 cups half-and-half
- 1 cup heavy cream, plus more as needed
- 2/3 cup plus 1/2 cup sugar
- Pinch of salt
- 1/4 cup water
- 2 1/2 pints blackberries
- 1 tsp. fresh lemon juice
Instructions
- Using a chef’s knife, cut the kernels off the corn cobs. Add the kernels and cobs to a large pot along with the half-and-half and cream. Add the 2/3 cup sugar and the salt and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, for about 5 minutes, stirring occasionally. Remove from the heat and let steep for at least 3 hours or up to overnight. (If steeping for longer than 3 hours, refrigerate the mixture.)
- Strain the corn mixture through a fine-mesh sieve. Using your hands, wring out the cobs and press on the kernels with a spoon to extract as much liquid as possible; discard the cobs and kernels. Measure the liquid; you should have about 3 cups. If not, add more cream as needed. Cover and refrigerate the corn-infused mixture for at least 3 hours or up to 8 hours.
- In a nonreactive saucepan, bring the 1/2 cup sugar and the water to a boil over medium-high heat. Add 2 pints of the blackberries and stir to combine. Reduce the heat to medium and cook, stirring occasionally, until the berries break down, about 8 minutes. Transfer the mixture to a blender and add the lemon juice. Purée the berry mixture, then strain it through a fine-mesh sieve. Cover and refrigerate until ready to serve.
- Freeze the chilled corn-infused mixture in an ice-cream maker according to the manufacturer’s instructions. If desired, pack it into an airtight container and freeze until very firm.
- To serve, scoop the ice cream into bowls, drizzle with the blackberry sauce, top with a few of the remaining blackberries and serve immediately. Makes 1 quart ice cream; serves 6.
- Adapted from Williams-Sonoma <i>New Flavors for Desserts</i>, by Raquel Pelzel (Oxmoor House, 2008).
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