Sweet Corn and Blackberry Ice Cream
I know what you’re thinking CORN ICE CREAM. Has she lost her ever loving mind? No (well maybe summer is getting to me if we’re going to be completely honest). Sweet Corn Ice Cream it’s a real thing. Of course I didn’t know this was a thing myself until last year when I walked into the newly opened Jeni’s in Nashville TN. I saw it on the massive chalkboard amongst a sea of other delectable flavors and knew I needed to try it. I’m always up for trying somewhat off the wall flavor combinations. How are you ever go to know if you like something if not. Right? Right.
Shucking corn isn’t my favorite things in the world to do. Those sills are persnickety and stick to EVERYTHING. Guess what? We don’t have to fuss with them any longer. Nope. During a bought of insomnia last week I saw a CRAZY COOKY video showing a mess free way to shuck corn. I didn’t think it would work. I mean as seen on. Pfft. SHOCK me it worked. Now I can shuck corn without bleep words. I WISH I had known of this when I was younger and was forced to shuck ear after ear of corn every summer (I blame my obsession on creamed corn).
When you’re ready place a corn cob (husk and all) into the microwave for 3 minutes. Carefully cut off the bottom of the corn cob. Hold the TOP of husk and tap it onto a cutting board while pulling upwards. Voila the corn slips right out. Honest to goodness. This might be the culinary tip of corn season. You can thank my insomnia for that.
My standard ice cream always starts out with REAL ingredients. Whole milk, egg yolks, heavy whipping cream. Good stuff.
Did you know that The REAL® Seal is the only assurance that what you are buying is made entirely with the wholesome goodness of U.S.-produced cow’s milk? When you buy only products with the REAL® Seal, you can trust that you are buying only products or foods made from cows milk produced in the U.S. Milk and dairy foods are a core part of a healthy diet recommended by the 2010 Dietary Guidelines for Americans (DGA). The DGA recommends 3 servings of low-fat or fat-free milk or milk products for those 9 years or older, 2.5 servings for those 4-8 years old, and 2 servings for those 2-3 years old. Americans are currently consuming about 2 dairy servings per day on average (1.8).
Real dairy makes a difference!
Disclaimer: This post is sponsored by REAL® Seal. Opinions are mine. Always have been. Always will be.
- 6 egg yolks
- 1 cup + 2 tablespoons sugar - divided
- 3 cups whole milk
- 1 cup heavy whipping cream
- 1/4 teaspoon kosher salt
- 3 ears fresh corn - kernels removed
- blackberry preserves
- fresh blackberries to garnish
- Into your stand mixer bowl add: egg yolks and 1 cup sugar. Mix until mixture is light in color and creamy.
- Into a heavy bottom sauce pan add: milk, cream, salt corn cobs and kernels. Stir to combine. Heat mixture over medium heat and cook until small bubbles appear on sides (do not bring to boil). Remove from heat. Allow to sit for at least 30 minutes.
- Remove and discard cobs. Transfer mixture to blender and pulse into well combined. Return mixture to pan.
- Gradually add egg mixture to to liquid, stirring as you go. Return pan to heat and cook over medium heat until mixture thickens and coats the back of a wooden spoon.Remove from heat.
- Allow pan to come to room temperature OR place over an ice bath to cool it more rapidly.
- Transfer to refrigerator and allow to chill completely.
- Churn mixture according to your machine's manufacturer's directions.
- Drizzle with warmed blackberry preserves and fresh blackberries.