Author Notes
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
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Ingredients
- For the corn ice cream
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2 cups
heavy cream
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1 1/2 cups
whole milk
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3
ears of sweet corn- about 3 cups, cobs reserved if using fresh
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3/4 cup
sugar
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4
large egg yolks
-
1 teaspoon
vanilla extract
- For the compote
-
1 cup
blueberries (frozen is fine)
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1 cup
blackberries (frozen is fine)
-
2 tablespoons
lemon juice
-
1 teaspoon
lemon zest
-
1/2
cinnamon stick
Directions
-
Remove the kernels of corn from the cob, keep the cobs.
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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!
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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.
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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.
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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).
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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.
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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.
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