Continuing on with the frozen treats and my Genius Recipes project, I’ve also made a batch of Sweet Corn Ice Cream from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook. This one really intrigued me. While I’ve read about corn used for non-savory dishes, I’ve never made any myself. I’m also a sucker for unusual ingredients.
I gave a slight boozy twist to the original recipe because, not only do I like unusual ingredients, I also like to booze up recipes whenever I can.
While I didn’t find the results to be particularly life changing, this ice cream is a good summer dessert. The cream and sweet corn flavor blend well and the acidic pop of the sauce is a bright complement to the richness of the ice cream. But while good and something worthy of being served to guests, I’m on the fence about making it again. Homemade ice cream seems a little fussy to me. That’s just one of my own personal quirks, though.
- 2 cups milk
- 4 tsp. cornstarch
- 1 ear of corn
- 1 1⁄4 cups heavy cream
- 2⁄3 cup sugar
- 2 tbsp. light corn syrup
- 1⁄4 tsp. kosher salt
- 3 tbsp. cream cheese, softened
- 1 cup black raspberries or blackberries
- 1⁄2 cup sugar
- ½ cup tequila
- generous squeeze of lime juice
- To make the ice cream, stir ¼ cup of the milk together with the corn starch in a small bowl.
- Cut the kernels off the cobs and cut or break the cobs into large chunks. Set aside for a moment.
- In a saucepan, whisk the rest of the milk, the cream, sugar, syrup and salt together until well mixed. Add the corn and cobs. Bring to a boil over a medium heat. Boil for 4 minutes.
- Remove from heat and briskly whisk in the milk-cornstarch slurry. Return to heat and stir until thickened, about 2-3 minutes.
- Carefully pour mixture through a strainer into a bowl. Discard the corn and cobs.
- Put the cream cheese into a large bowl and pour a ladle of the hot cream mixture over it. Whisk until smooth, then whisk in the remaining cream mixture.
- Pour the mix into a sturdy gallon-sized freezer bag. Submerge in a bowl of ice water until chilled; alternatively, you can put the mix into the fridge until it is well-chilled.
- Pour the mix into an ice cream maker and freeze according to the manufacturer's instructions.
- Next, make the sauce. Place the berries, sugar, tequila and lime juice into a small sauce pan. Heat over medium-high and stir constantly until thick. Strain and chill.
- Once both the ice cream and sauce are done, you can layer them in an airtight storage container or serve the syrup simply poured over scoops.