•Have you heard? It’s the summer of corn! If you’ve had any corn they this summer, you know exactly what I mean. I needed some inspiration for my next post and wanted something in season and that says summer, and of course needed to be something different and funky. Went to my girls at work and we juggled around lots of ideas and decided on corn ice cream. Oh, you can imagine the looks we got from others at the thought of the idea, but made believers out of the doubting. The ice cream has a slight corn flavor with vanilla undertones. The blackberry swirl is kissed with a little basil. It’s a rich summery ice cream that you just have to try!
Looking for other corn recipes-
for the ice cream 1 1/2 cup heavy whipping cream 1 cup 2% milk 4 ears fresh corn 1/8 tsp kosher salt 5 egg yolks 1/2 cup granulated sugar for the blackberry swirl 2 cups blackberries 2/3 cup granulated sugar 2/3 cup water 4 large basil leaves prep and chilling time-8 hours to overnight special equipment-ice cream machine and blender
For the ice cream base~
Husk corn and remove the silk. Cut 2 of the ears of corn into 1 inch pieces. Take the kernels off of the other two ears. Cut those cobs in half or thirds to fit into pot.
In a heavy bottomed pot, pour in the cream and milk. Add all of the corn kernals, cobs and pieces into the pot. Add salt.
Put the pot on the stove on a med low flame. You are not going to boil the milk and cream, but scald it. This means just before it comes to a bubble about 180. Boiling would curdle the milk. Keep a good eye on the pot and keep it stirring.
Meanwhile, separate the eggs and put the yolks in a mixing bowl.
Pour in the sugar.
Whisk until creamy and a pale yellow color. Set aside.
When the milk and cream is scalded, pour through a mesh strainer into a bowl or large measuring cup.
Push the corn with a spatula to get any remaining liquid.
Give the egg yolks another quick whisk and slowly pour in the hot cream. Make sure to continually whisk as you incorporate the cream so the eggs don’t scramble. You’ve just made the custard ice cream base! It will still be runny. Loosely place a piece of plastic wrap directly on top of the custard (to prevent it from forming a film) and place in the fridge for at least 2 hours, untill completely cold. Can also do this step the day before.
For the blackberry basil swirl~
In a small pan add the sugar and water.
Brilng to a low boil until the sugar is dissolved. Turn off heat.
Tear up the basil leaves and let sit in the simple syrup. Set aside.
In a separate pot, pour in the blackberries. Turn on heat to med high. Bring to a bubble.
Pour in the simple syrup and basil and cook until hot and bubbly.
Turn off heat and transfer mix to a blender or food processor. Let cool for a couple min before you put lid on. Put on lid and cover with a towel. Pulse a couple of times. Be very careful, contents are hot.
Pour back into the same pot and bring back to a low boil until thickened and reduced by half. Transfer to a shallow bowl and pop in fridge for at least 2 hours until completely cold. This step can also be done the night before.
Ready for the fun part…..follow the directions of your ice cream maker and pour in the cold corn custard mixture.
Keep it going until it becomes thick and creamy.
Remove the paddle and spoon in the berry mix, just a little at a time.
Hand mix and swirl in to your liking. I didn’t quite use all of the berry mixture and saved the rest to serve over top later.
Transfer to an airtight container and pop into freezer for 4 hours. Scoop onto cones or serve in bowls. You are really in for a treat ♥Enjoy