Corn Ice Cream with a Blueberry-Tarragon Jam Swirl

By • August 4, 2011 • 29 Comments


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Author Notes: I have been intrigued by corn ice cream since seeing a Bizarre Foods episode in which Andrew Zimmern ate bizarre flavored ice creams in Lares, Puerto Rico. The craziest sounding one was Salt Cod, but the most popular one served was corn ice cream. I have also been pretty obsessed with drinking vinegars of late. I recently made a batch with blueberry that I intended on adding some lemon verbena to. When I went out to my herb garden I mistakenly grabbed some tarragon instead. (In my defense it was early, I hadn't had my coffee yet, they are in pots right next to each other, and do look kinda similar.) It happened to be a fortuitous accident as the mild licorice flavor of the tarragon complemented the blueberries gorgeously. When the corn contest was announced, this ice cream idea immediately came to mind. I wanted to use honey to sweeten the ice cream, so I used a honey ice cream recipe as my starting point. The ice cream base came together wonderfully. I had more trouble with my blueberry swirl. When I swirled it with the ice cream it was just too icy. I got a bit of advice from gingerroot and boulangere (thank you, ladies!), and decided to increase the sugar and add a little alcohol. It took a few incarnations and a new ice cream maker, but I am thrilled with the result. I hope you'll give it a try!hardlikearmour

Makes about 1 & ½ quarts

Corn Ice Cream

  • 2 large ears sweet corn
  • 2 & ¼ cups whole milk
  • ½ cup mildly flavored honey (like clover)
  • 5 large egg yolks
  • ¼ teaspoon salt
  • 1 cup heavy cream
  1. Remove the kernels from the ears of corn, you should have about 2 cups. Transfer to blender. Stand ears of corn upright and using the dull edge of your knife scrape the remaining kernel bits and corn “milk” from the cobs. Transfer to the blender.
  2. Break the cobs into 3 pieces each. Place the pieces into a medium saucepan and add the whole milk. Bring to a simmer over medium-low heat. Remove from heat, cover and let cool for 30 to 40 minutes.
  3. Remove the cobs from the milk. Transfer the milk to the blender with the corn. Blend until smooth, 1 to 2 minutes.
  4. While the blender is running wash and dry your saucepan. Whisk egg yolks, honey, and salt in the saucepan until well combined and the yolks lighten in color slightly. Gradually whisk your milk and corn mixture into your yolk mixture, then whisk in the cream. Heat over medium to medium-high heat, scraping bottom constantly with a heat-proof spatula (or wooden spoon) until mixture has thickened, and reaches 185º on an instant read thermometer.
  5. Pour the mixture through a mesh strainer, into a bowl. Use your spatula to scrape the corn solids back and forth in the strainer to extract as much liquid as possible. Place plastic wrap onto the surface of the ice cream base, and refrigerate until well chilled or overnight.
  6. Once chilled spin in your ice cream maker to about soft-serve consistency following the manufacturers instructions. Pour half of the ice cream into a container, top with about ½ of the blueberry-tarragon jam (recipe follows), then the rest of the ice cream, then the rest of the jam. Use a knife or narrow rubber spatula to swirl the jam through the ice cream, making sure not to over do it. Freeze until firm, at least several hours. Serve and enjoy!

Blueberry-Tarragon Jam

  • 6 T sugar
  • pinch salt
  • 1 ½ cups blueberries, divided
  • ½ granny smith apple, peeled and coarsely grated
  • 1 tablespoon lemon juice
  • 1 teaspoon very finely minced tarragon
  • 1 tablespoon Pernod
  1. Combine the sugar, salt, half of the blueberries, apple, and lemon juice. Process until homogenous, scraping sides of bowl once.
  2. Transfer to a medium saucepan. Add the remaining blueberries. Bring to a simmer over medium-low heat. Simmer, stirring frequently, until the blueberries have mostly broken down, and the mixture is dark purple and jammy in appearance, about 10 to 12 more minutes. Stir in the tarragon.
  3. Transfer to a 2 cup glass measure. You should have approximately 1 cup. Allow to cool for 10 to 15 minutes, then stir in the Pernod. Cover and chill overnight.

Tags: Sweet and unusual

Comments (29) Questions (0)

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almost 2 years ago misspiggy1979

I just made this with my very first ice cream maker. I LOVE it--especially how the combination sort of replicates an "a la mode" sensation as if I was having blueberry cobbler. I'm proud I was able to pull this off--I'm a novice cook so I wasn't sure, but it turned out!!!!

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almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm thrilled you tried it and had good success with your first batch of ice cream! You've made my day!

Lorigoldsby

over 2 years ago lorigoldsby

Sounds wonderful, just trying to imagine it "a la mode" with one of your pies

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, lori! I think just plain corn ice cream would be great with blueberry pie.

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over 2 years ago Sagegreen

Great summer flavors in such a unique combination!

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, SG! I'm on my 3rd batch of it at this point. Dangerous.

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over 2 years ago Midge

YUM. This looks fantastic.

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, Midge! That means a lot coming from you.

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over 2 years ago wssmom

You are amazing!

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

awww.... Thanks, wssmom & the feeling is mutual.

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over 2 years ago EmilyC

Wow, what a happy accident to have grabbed the tarragon instead of the lemon verbena! Love your recipe.

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, EmilyC. It was happy, indeed (though mildly embarrassing!)

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over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

You made it! Looks wonderful - worth the effort and iterations for sure!!!!

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

thanks, aargersi!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

i can has too scoops pleez? ;)

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

of course!

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over 2 years ago gingerroot

Absolutely gorgeous!! Wish I had a little bowl of it right now. Incidentally, I have little bowls and spoons just like yours...

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over 2 years ago bejugo

Thanks, gingerroot! The bowl and spoon are disposable. I saved them the last time I got gelato, and this seemed like a perfect use for them.

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Oops! My husband was signed in.

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over 2 years ago gingerroot

Lol! It is a perfect use for them. We saved ours from gelato at WF.

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over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's even more beautiful than I'd imagined. Oh, how wonderful!

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you, boulangere! I'm excessively happy with the ice cream & the photo.

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over 2 years ago Larry Wellington Cauldwell

Get that in my Belly!

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

LOL... I don't think it would travel from Oregon to NY very well!

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over 2 years ago lapadia

Awesome, HLA!!!!

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, lapadia! I managed to squeak it in at the last moment, and really couldn't be happier.

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

Ah yes, you did squeak this in just in time :)

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you, TiggyBee. It was truly a labor of love for me.

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over 2 years ago TiggyBee

Quadruple love this!!!