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)
Servings: 6
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.