SWEET CORN ICE CREAM WITH BLUEBERRY SWIRL
If you're up for a new and exciting ice cream flavor, look no further than this seasonal Sweet Corn Ice Cream with Blueberry Swirl! With a creamy, rich, and smooth texture, and a summery sweetness that can't be beat, this might be your new favorite!
Provided by Allie {Baking A Moment}
Categories Dessert
Time 8h55m
Number Of Ingredients 11
Steps:
- Place the blueberries, sugar, and water in a small pot and cook over medium-low heat until thick and syrupy (about 5-10 minutes).
- Remove from heat and stir in the lemon juice.
- Cool completely before swirling into sweet corn ice cream (recipe below).
- Freeze the the canister of an ice cream maker overnight.
- Place the yolks, sugar, and salt in a medium heat-safe bowl and whisk together until combined.
- Cut the corn kernels from the cobs (you should have about 3 cups, or 480 grams, of corn kernels) and break the cobs in half.
- Place the corn kernels, cobs, milk, and cream in a medium pot, and bring the mixture to a simmer over medium low heat, then reduce to a simmer and allow to steep for 10-15 minutes.
- Pour the hot milk mixture through a fine-mesh sieve into a large liquid measuring cup. Discard the cobs and reserve the corn for another use.
- Pour the hot milk mixture into the yolk mixture in a thin, slow stream, while whisking.
- When all the hot milk has been incorporated into the yolk mixture, transfer your combined ingredients back the medium pot and cook over low heat, whisking constantly, until it has thickened slightly.
- Transfer the mixture back to the heat-safe bowl, stir in the vanilla, cover, and chill overnight.
- Pour the chilled custard into the frozen ice cream maker and churn the custard until it's the consistency of soft-serve (about 15 minutes).
- Transfer a third of the ice cream to a loaf pan, then add in a third of the blueberry swirl.
- Repeat twice more, swirling in to create a marble effect, then freeze overnight.
Nutrition Facts : Calories 383 kcal, Carbohydrate 40 g, Protein 5 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 261 mg, Sodium 83 mg, Sugar 37 g, ServingSize 1 serving
SWEET CORN ICE CREAM WITH BLACKBERRY VERBENA SAUCE
Because this ice cream uses so few ingredients, wait until the depths of summer, when you can get really good, sweet, plump ears of corn. Taste a kernel before committing yourself. If your ears are on the less sweet side, save them for the savory parts of the meal where it matters a little less. The blackberry sauce, flavored with verbena, is a wonderful topping for this ice cream, but you could use fudge instead. Even unadorned, this ice cream deserves to be the golden finale.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 40m
Yield 1 1/2 pints
Number Of Ingredients 9
Steps:
- Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break cobs in half and add to pot along with milk, cream and 110 grams (1/2 cup) sugar. Bring mixture to a boil, stirring, then remove from heat. Let stand to infuse for 1 hour, then discard corn cobs.
- Using an immersion or regular blender, purée kernel mixture. Return mixture to a simmer, then turn off heat. In a small bowl, whisk egg yolks, 1/8 teaspoon salt and another 55 grams ( 1/4 cup) of sugar. Add a cup of hot cream mixture to yolks, stirring constantly so they don't curdle. Add yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until custard thickens enough to coat the spoon, about 10 minutes.
- Pass custard through a fine sieve, pressing down hard on the solids. Discard solids. Whisk in sour cream until smooth. Let custard cool in an ice bath, then cover and chill for at least 4 hours.
- Meanwhile, in a small saucepan, combine remaining 60 grams sugar (5 tablespoons), lemon verbena (or zest) and 1/4 cup water and bring to a simmer. Let cook, stirring occasionally, until sugar melts and syrup thickens slightly, about 7 minutes. Add blackberries and cook for 5 to 7 minutes longer, until fruit just softens, but doesn't fall apart. Let cool, then discard verbena.
- Freeze corn mixture in an ice cream maker according to manufacturer's directions. Serve with blackberries and syrup on top.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 76 milligrams, Sugar 20 grams, TransFat 0 grams
SWEET CORN ICE CREAM WITH CARAMEL CORN RECIPE BY TASTY
Use your summer corn for a sweet treat to beat the heat-ice cream! Grilled corn cobs and citrus zest give this sweet corn ice cream a perfect blend of sweet and savory flavor. Top it off with caramel corn and you're ready for pure summer bliss!
Provided by Breana Jackson
Categories Desserts
Time 10h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large cast iron skillet over high heat, grill the ears of corn until charred on all sides, turning every 2 minutes, 10-15 minutes total.
- Remove the corn from the pan, cut the kernels off the cobs, and return the cobs to the skillet. Char on all sides, turning every 2-3 minutes, 10-12 minutes total. Remove the cobs from the pan.
- Cut the cobs in half crosswise and place in a small saucepan. Add ½ cup sugar, the milk, and cream. Bring to a gentle simmer over medium-low heat, 5-7 minutes. Transfer to a heatproof bowl or container and cover with plastic wrap or a lid. Steep in the refrigerator for 2 hours, or up to overnight.
- Remove the cobs from the cream mixture, squeezing as much liquid from the cobs back into the bowl as possible.
- Add the lemon and lime zest to a fine-mesh sieve set over a clean small saucepan. Carefully pour the cream mixture through the sieve over the zest, removing any corn bits that may remain. Bring to a simmer over medium-low heat.
- In a medium bowl, whisk together the egg yolks and remaining ½ cup sugar. Using a measuring cup or ladle, slowly add the warm cream mixture to the eggs to temper, whisking constantly. Once all of the cream has been added, pour the mixture back into the pot and cook until thick enough to coat the back of a spoon, about 3 minutes. If desired, strain the mixture through the sieve once more to remove any curdled bits. Pour the mixture into a clean heatproof bowl or container and cover with plastic wrap. Chill in the refrigerator for at least 4 hours, up to overnight.
- Transfer the ice cream base to a loaf pan or container and cover. Freeze for 4 hours, or up to overnight, until solid. (Alternatively, pour the ice cream base into an ice cream maker and mix according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.)
- Scoop the ice cream into bowls and top with caramel corn and squeeze of lime.
- Enjoy!
Nutrition Facts : Calories 804 calories, Carbohydrate 80 grams, Fat 59 grams, Fiber 3 grams, Protein 9 grams, Sugar 67 grams
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