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Sweet Corn Ice Cream with a Blackberry-Raspberry Swirl

August 7, 2013

Oh, would you look at that… another ice cream recipe. I hit rock bottom and ate ice cream for dinner three days in a row last week. I currently have three different flavors sitting in my freezer right now and it seemed appropriate to have three different dinners of ice cream.


I know, I know… Sweet Corn IN Ice Cream WITH Blackberries and Raspberries!? Sounds kind of random… and conflicting… and gross. But, friends, oh my adventurous friends, these flavors literally SING to you. At least, they’ll sing to some of you. I myself was obsessed with this ice cream combination and single-handedly ate the entire recipe myself with the exception of a few bites that my sister and Tony stole from me.


The sweet corn gives the ice cream a buttery and creamy texture with a subtle sweet corn flavor that’s complemented by the tartness and tang of the Blackberry-Raspberry Swirl. Ughh, just thinking about it now makes me want to skip CrossFit after work and go home immediately to use the sweet corn that’s leftover in my fridge.


Jeni’s Sweet Corn and Blackberry-Raspberry Ice Cream recipe by Jeni Britton:

Ice Cream:

2 cups milk

4 teaspoons cornstarch

1 ear of corn

1 ¼ cups heavy cream

2/3 cup sugar

2 tablespoons light corn syrup

¼ teaspoon kosher salt

3 tablespoons cream cheese, softened


½ cup black raspberries

½ cup blackberries

½ cup sugar

  1. To make the ice cream, in a bowl, stir together ¼ cup milk and the cornstarch; set slurry aside. Cut kernels off cob of corn and cut cob into large chunks; reserve kernels and cob together. In a 4-quart saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; add corn kernels and cob and bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Pour mixture through a fine strainer into a bowl and discard corn solids.
  2. Place cream cheese in a bowl and pour in ¼ cup hot milk mixture; whisk until smooth. Whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer’s instructions.
  3. To make the sauce, combine blackberries, raspberries, and ½ cup sugar in a 1-quart saucepan over medium-high heat, and cook, stirring, until thick, about 8 minutes; strain and chill.
  4. After churning, alternate layers of ice cream and berry sauce in a storage container before freezing.
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