Yep, another way to use up your corn this summer! This time it’s in a creamy ice cream topped with blueberries and blackberries. The first time I had sweet corn ice cream I thought I died and went to heaven--it was served as a sundae with toffee popcorn and blueberry sauce. Once I tried it I knew I had to try it at home. This ice cream is fluffy and not too heavy as it doesn’t have a dozen eggs like other recipes. The compote can be served over anything and the berries can be replaced with whatever is in season such as cranberries or strawberries. Buen provecho! - mpittsm —mpittsm
Test Kitchen Notes
Corn ice cream seems to be everywhere these days, and this is a great example of why. Without an excess of added sugar, the corn's natural sweetness shines and makes a light, refreshing (and non-cloying) dessert. The berry compote is an essential addition and the whisper of cinnamon is perfect. Next time, I may try blending smooth rather than leaving chunks of corn as I found them a bit icy. Altogether a wonderful way to end a summer meal! —Stephanie Bourgeois
For the corn ice cream
1 1/2 cups
ears of sweet corn- about 3 cups, cobs reserved if using fresh
large egg yolks
For the compote
blueberries (frozen is fine)
blackberries (frozen is fine)
In This Recipe
Remove the kernels of corn from the cob, keep the cobs.
Bring the cream, corn, cobs, and milk to a simmer in a heavy bottomed pot over medium-low heat. Stir occasionally, and do not allow the mixture to boil- if it does boil you’ll have to start again!
Beat the ¾ cup sugar and egg yolks until the mixture becomes smooth and thick, and lightens in color. While the mixer is still on, slowly add 1 cup of the hot milk and cream mixture to the eggs to temper them.
Transfer the egg mixture back into the pot, and continue to cook until thickened. The mixture will coat the back of a spoon (about 4-5 minutes). Remove from the heat, and stir in the vanilla extract.
Transfer the mixture to a bowl in an ice water bath, and cover with plastic wrap. Be sure to press the plastic wrap down to the surface of the custard to prevent a skin on top. Refrigerate overnight (but if you don’t have patience like me-at least until the custard is chilled).
Remove the cobs from the bowl and discard. Transfer the custard to a blender and blend until smooth (or until you puree the kernels to your desired consistency- I like to have the visual of corn kernels so I only pulse slightly). Transfer to an ice cream machine and follow the manufacturers instructions. Freeze for at least 4 hours.
For the compote:
In a small saucepan add the berries, lemon juice and extract, cinnamon stick, and 2 tablespoons sugar on medium low heat. Smash with a fork or potato smasher until you get the thickness you desire. Cool and serve on top of the corn ice cream.