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.
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.