Sweet Corn Ice Cream with Blueberry Balsamic Sauce
This is going to fall under the don’t knock it until you’ve tried it category. It is an ice cream I’m seriously in love with. I first tasted a sweet corn ice cream a few years back and I’ll admit I was skeptical at first, I mean it’s corn and ice cream that shouldn’t work but I’m SO glad I tasted it because it rocked my ice cream loving world.
When there’s fresh corn I’m making sweet corn ice cream. Period. Pair that with a knock your socks off Blueberry Balsamic sauce and you’ll be making it all summer too.
I’ve teamed up with the fine folks at Robert Rothschild Farm to create a few recipes using their Organic Blueberry Balsamic Sauce. You’ll be happy to know that their sauces are USDA Certified Organic and use Non-GMO ingredients. You can find the complete collection of Robert Rothschild organic sauces at Harris Teeter locations in the NC/SC region.
Don’t live in my awesome state? No worries, if you’re not located in the Carolinas you can find their sauces on their WEBSITE. Problem solved. As good as this is sauce is straight out of the jar with a spoon (and it is trust me) it’s fantastic swirled into our homemade sweet corn ice cream.
We couldn’t stop with just swirling it INTO the ice cream, we had to top it with it too.
Corn cobs are magical (they make a great vegetarian stock too but that’s a conversation for another recipe), they’re like pasta water to me. The longer you steep your cobs, the more flavorful the ice cream base will be. Be sure to squeeze every last drop of the liquid off of the cobs before discarding them (it’s like the flavor lottery in there).
It’s a messy job but totally worth it. Pawn that task off to the kids if you want. Make a little mental note that the color of YOUR ice cream will depend on the color of your corn. Some sweet corn is really really pale (kinda like me) doesn’t mean it isn’t sweet though.
You can find Robert Rothschild on TWITTER FACEBOOK AND PINTEREST where all the cool food kids hang out ; )
Disclaimer: This post is sponsored by Robert Rothschild Farm. I was compensated for my time. Opinions are my own. Always have been. Always will be.
What You Will Need:
- 6 egg yolks
- 1 cup + 2 tablespoons granulated sugar - divided
- 3 cups whole milk
- 1 cup heavy whipping cream
- 1/4 teaspoon kosher salt
- 3 ears fresh sweet corn - kernels removed
- 1/4 cup Robert Rothschild Farm Blueberry Balsamic Sauce + additional to drizzle
What To Do:
- Into your stand mixer bowl add: egg yolks and 1 cup sugar. Using paddle attachment, mix until mixture is light in color and creamy.
- Into a large heavy bottom sauce pan (or small stock pot) 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. When mixture starts to thicken slowly pour blueberry balsamic mixture in.
- If you prefer creamy consistency you can enjoy immediately, if you prefer a thicker consistency, transfer ice cream to freezer to chill until it reaches your desired texture.
- Prior to serving, drizzle with blueberry balsamic sauce.
Lana | Never Enough Thyme says
Oh my word! My little southern heart is just a-fluttering away. My favorite thing in the whole word – fresh sweet corn – in ice cream? Pass me a bowl and a spoon, please. And that topping – that just puts it right over the top!
Ashley @ Wishes & Dishes says
Being a food blogger, I never ever knock anything until I try it. I know better! LOL Love this idea!
Brenda@Sugar-Free Mom says
I agree that some recipes you just have to make and try before saying you’ll never want or like it. This is a fantastic recipe that my husband would love!
The Food Hunter says
I am a huge ice cream fan and this sounds amazing
Lauren Kelly Nutrition says
Holy smokes, that blueberry balsamic sauce sounds AMAZING! I love that it’s organic and non-GMO too. I need to make this ASAP 🙂
What a great sauce!! This would be a great topping on just about any yogurt or vanilla ice cream! Your sweet corn ice cream sounds dreamy.
This is such a cool idea. I swear you make the most innovative recipes. Stunning too!
Martha @ A Family Feast says
Ooooh – I saw a similar ice cream recipe last summer in a magazine and never tried it. Thank you for reminding me – I think sweet corn ice cream sounds incredible! And with that blueberry balsamic – yum!
Rose | The Clean Dish says
I haven’t tried it and I wouldn’t dream of knocking it as I had balsamic sauces before in unexpected combinations and the flavor has always amazing!! Super creative ice cream dish — love it!!
Nutmeg Nanny says
Sweet corn ice cream…yes please! I would happily eat a whole bowl 🙂
Angie | Big Bear's Wife says
I’ve never tried it myself but I’ve heard amazing things about sweet corn ice cream. I’ll have to give it a try this summer!
This is so interesting and I can’t wait to try it, great idea!
Oh my goodness! What a lovely dish! Sweet corn and blueberry would be a lovely pair! The flavors are surely great! And it’s ice cream! What a refreshment! 🙂