Fresh Sweet Corn Blueberry Swirl Ice Cream is my new favorite summer dessert.

My friend picked the corn out of his farm, Burn’s Produce Stand.

We picked the blueberries from Golden Bell Farm, located right next to us. We did not milk the cow, but we kept this ice cream as fresh and local as possible.

The result is a sweet, creamy, summer time favorite. I love this ice cream! 

When I first heard of sweet corn ice cream, I felt perplexed. Who would put corn in ice cream? But then I realized the corn I get to eat here in Nashville from my friend’s farm is so sweet and fresh, it would only make sense to incorporate into heavy cream.

I turned to my favorite ice cream recipe book, Jeni’s Splendid Ice Cream for inspiration. Her recipes are egg free, which I prefer, and she uses cream cheese and corn starch. It all sounds so odd, but you end up with very creamy ice cream that stays creamy when you freeze it. It’s everything I love in my favorite dessert.

The corn was so sweet, that I cut some of the sugar and corn syrup from the original recipe. Even then I found it a bit sweet, so you may need to make adjustments as you prefer.

I used my own blueberry sauce recipe from here, which you can use to make an amazing blueberry pie. You could skip the tapioca if you want, but I like how it thickens the sauce.

Picking blueberries is a summer tradition around here. We’ve had sweltering heat that is beyond beyond horrible. However, the day we picked, we got a brief weather break, and got into the high bushes which had just been rained on. It was the most comfortable picking day we ever experienced. Last year Marshall got stung by a bee, which cut our picking short and make his quite reluctant to return, but you can see by his smile (boy on right) that all worked out well this year.  The only problem we have in picking is that they are both (identical twins) slightly color blind and can’t tell red from blue. You don’t want those not yet ripe red berries, but somehow we managed to take home a bundle.

We got eight pounds for $24, feeling proud and satisfied. Check out my latest post, How to Make Blueberry Pie and Seven Variations,  and if you go blueberry picking, here are some great tips for picking, storing and freezing.

The next time I make the sweet corn ice cream, I’m going to pair it with the blackberries and readjust the sugar, because blackberries are more tart than blueberries, but that is such a great combination.

So tell me do you ever cook outside of the box? What’s the most interesting thing you ever made or ate? Does the sound of sweet corn ice cream sound good to you?

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Sweet Corn Ice Cream with Blueberry Swirl

Sweet Corn and blueberries come together for a fresh summer ice cream, adapted from Jeni's Splendid Ice Creams at Home (Sweet Corn and Black Raspberry)

Course Ice Cream

Cuisine American

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 ear sweet corn husked
• 4 teaspoons corn starch
• 2 cups whole milk divided (using 2 tablespoons and then remaining)
• 1 cup heavy cream
• 1 1/2 ounces cream cheese softened (3 tablespoons)
• 1/4 teaspoon fine sea salt (more for final touches)
• 1/2 cups sugar original is 2/3 cups
• 1 tablespoon light corn syrup original is 2 tablespoons

Blueberry Sauce (recipe here)

Equipment

• 4 quart sauce pan or larger
• whisk
• medium size stainless or heat proof bowl
• gallon size zip lock type bag
• large stainless steel bowl with ice for ice bath
• ice cream machine

Instructions

• Slice kernels off cobb, squeeze the corn milk into a bowl. Reserve corn and liquid.
• Whisk cream cheese and salt in medium bowl. Reserve.
• Make slurry with corn starch and 2 tablespoons of the whole milk.
• Combine remaining milk, cream, sugar, corn, corn juice, corn syrup in 4 quart pot.
• Bring to boil. Boil four minutes.
• Strain this liquid through a sieve, discarding the corn.
• Bring back to a boil for one minute. Gradually whisk in the corn starch. Remove from heat.
• Pour into the bowl with the cream cheese. Whisk until incorporated.
• Pour ice cream liquid into a plastic zip lock bag.
• Chill over an ice bath for 30 minutes. Get mixture very cold.
• Take through your ice cream machine.
• When it's time to freeze, layer the sweet corn ice cream with the blueberry sauce.
• Freeze for a minimum of 4 hour.

Notes

I reduced the sugar and corn syrup from original recipe because my corn was very sweet and I'm not fond of super sweet ice cream. At first I reduced only the corn syrup by half, but it was still too sweet, so then I reduced the sugar by 1/3.

The post Sweet Corn Ice Cream with Blueberry Swirl appeared first on Spinach Tiger.

I have been obsessing about making homemade marshmallows since Christmas. I missed that and waited for Valentine’s Day and made heart shaped. So cute.

It was only a few years ago that I first tried homemade artisan marshmallows and discovered how they really ought to taste. Sweet, yes, but soft and creamy.

The first time I made them, though, they set up too quickly, because I accidentally used 4 envelopes of gelatin, instead of 3. While those marshmallows were more like the consistency of what you buy in the store, when I followed the recipe I got perfection as far as texture.

However, I did not get the perfection of a smooth top the way this blogger did. I’d love her secret. No matter how much I leveled out the marshmallow mixture in the baking dish, I couldn’t get it even, but does it really matter? I think they’re beautiful and maybe in the pictures I see on Pinterest, they had been turned over to the flat side (the bottom). I’m still not sure, but one thing I can tell you is to go ahead and make them. You’ll know after an hour if there aren’t ready to be cut. They shouldn’t stick to your knife.

The one word of caution is how hot the sugar mixture gets. Gets kids OUT of the kitchen until the mixture is made and in the baking dish at a safe temperature.

A good piece of news about this recipes is that it’s egg free. Many marshmallow recipes use egg whites.

I used some food coloring for the hot pink and a red velvet version. I like the white better. I think the food coloring affects the taste, but that might not bother you. In the future I want to experiment with berries and coloring the marshmallows naturally, like these.  That could be fun.

I plan on making more and making Valentine’s Day treats and I’ll share those soon.

I found this recipe on Pinterest here. It’s a great place to find recipes and you can follow me on Pinterest here and Instagram here.

So tell me, do you eat marshmallows and have you ever had homemade or made your own?

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Homemade Marshmallows (Egg Free)

Homemade Marshmallows (egg free), a great treat for eating, hot chocolate or smores. Cut into fun shapes.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 24

Author Angela Roberts

Ingredients

• 3 envelopes unflavored gelatin
• 1 cup cool water divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/8 teaspoon salt
• 1 tablespoon vanilla extract
• 1/2 cup powdered sugar divided

Instructions

• Dissolve 3 gelatin packs in 1/2 cup cool water. Put this in the bowl you're going to mix everything in, like a Kitchen Aid or Mixer.
• Spray a 9 x 14 baking dish or use two dishes and make one with color
• Put sugar 1/2 cup water, salt and corn syrup in sauce pan.
• Cook on low heat stirring until sugar is dissolved and comes to boil.
• Boil for one minute.
• Pour into gelatin mixture . It will be very hot. Be cautious.
• Beat for ten minutes.
• Pour into baking pan and smooth with spatula. (An offset spatula is best) Spray first with non-stick baking spray.
• Cover with confectioner's sugar.
• Refrigerate for at least 3 hours before cutting.

The post Heart Shaped Homemade Marshmallows (Egg Free) appeared first on Spinach Tiger.