Sweet Corn And Black Raspberry Ice Cream Recipes

SWEET CORN ICE CREAM WITH BLACKBERRY VERBENA SAUCE

Steps:

• Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break cobs in half and add to pot along with milk, cream and 110 grams (1/2 cup) sugar. Bring mixture to a boil, stirring, then remove from heat. Let stand to infuse for 1 hour, then discard corn cobs.
• Using an immersion or regular blender, purée kernel mixture. Return mixture to a simmer, then turn off heat. In a small bowl, whisk egg yolks, 1/8 teaspoon salt and another 55 grams ( 1/4 cup) of sugar. Add a cup of hot cream mixture to yolks, stirring constantly so they don't curdle. Add yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until custard thickens enough to coat the spoon, about 10 minutes.
• Pass custard through a fine sieve, pressing down hard on the solids. Discard solids. Whisk in sour cream until smooth. Let custard cool in an ice bath, then cover and chill for at least 4 hours.
• Meanwhile, in a small saucepan, combine remaining 60 grams sugar (5 tablespoons), lemon verbena (or zest) and 1/4 cup water and bring to a simmer. Let cook, stirring occasionally, until sugar melts and syrup thickens slightly, about 7 minutes. Add blackberries and cook for 5 to 7 minutes longer, until fruit just softens, but doesn't fall apart. Let cool, then discard verbena.
• Freeze corn mixture in an ice cream maker according to manufacturer's directions. Serve with blackberries and syrup on top.

BLACK RASPBERRY ICE CREAM

Steps:

• Place black raspberries in the bowl of a food processor; puree until smooth. Pour black raspberry puree in a saucepan and simmer over low heat until slightly reduced, 3 to 5 minutes. Remove from heat and allow to cool.
• Combine 1 cup cream, milk, and sugar in a 4-quart saucepan and bring to a boil over medium-high heat. Boil for 2 minutes.
• Beat eggs in a bowl and slowly mix half of the hot cream mixture into the eggs without scrambling them. Return entire mixture back to the sauce pan and add remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until mixture starts to thicken, about 5 minutes.
• Combine 1 cup of cream mixture, the black raspberry puree, and vanilla extract in a blender; blend until well-combined. Pour mixture back into the saucepan with the remaining cream mixture and stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.
• Pour mixture into a 1-gallon resealable freezer bag and submerge in the bowl of ice water. Let stand until cool, about 30 minutes, adding more ice if necessary.
• Pour the cooled mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer to the freezer and freeze until solid.

SWEET CORN AND BLACK RASPBERRY ICE CREAM

Steps:

• In a small bowl, mix about 2 tablespoons milk with the cornstarch to make a smooth slurry. In a large bowl, whisk the cream cheese and salt together until smooth. Fill a large bowl or clean sink with ice and water.
• Slice the kernels from the corn cob, then scrape the cob with the back of a knife to extract the liquid. In a large saucepan, combine the cob, kernels and liquid with the remaining milk, the cream, sugar and corn syrup; bring to a rolling boil over medium-high heat. Boil for 4 minutes.
• Discard the cob and strain the mixture through a sieve into a bowl, pressing hard on the solids to extract all the liquid. Return the mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil and cook, stirring, until slightly thickened, about 1 minute. Remove from the heat.
• Gradually whisk the hot mixture into the cream cheese until smooth. Pour into a thick plastic resealable 1-gallon bag; submerge the bag in the ice bath. Let stand, adding more ice to bath as necessary, until mixture is cold, about 30 minutes. Place in an ice cream maker and churn until thick and creamy.
• Meanwhile, make the swirl, if using: In a saucepan, bring the berries and sugar to a boil over medium-high heat. Boil, stirring occasionally, until the temperature reaches 220 degrees, about 5 to 8 minutes. Let cool slightly, then strain through a sieve into a bowl, pressing on the berries to release their juices. Cool in an ice bath as in Step 4, or refrigerate until cold.
• Pack the ice cream into a quart storage container in about four layers, alternating with layers of fruit swirl, and ending with a spoonful of swirl. Do not mix. Press parchment or plastic wrap against the surface, and seal with an airtight lid. Freeze until firm, at least 4 hours. Serve with sugared berries if the ice cream was made without the swirl.

SWEET CORN ICE CREAM

Steps:

• Using a large knife, slice kernels from cobs; place in a large saucepan. Cut or break cobs into thirds; add to pot with milk, cream, and 1/2 cup sugar. Bring mixture to a boil, stirring; turn off heat. Remove cobs, and discard. Using an immersion blender or a blender, puree mixture. Infuse for 1 hour by covering the pan with a tight-fitting lid.
• Uncover, bring to a simmer, and turn off heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup sugar. Add a cup of hot cream to yolks, stirring constantly so they do not curdle. Add the yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until thick enough to coat the spoon, about 10 minutes.
• Pass custard through a coarse sieve, then through a fine sieve or chinois, pressing down on solids; discard solids. Let custard cool. Cover; chill at least 4 hours. Freeze in an ice-cream maker according to the manufacturer's directions. Serve garnished with blackberries.

SWEET CORN ICE CREAM WITH BUTTERSCOTCH

Steps:

• Make the butterscotch
• Combine the cream, Scotch, and salt in a measuring cup with a spout. Use a knife to scrape the seeds of the vanilla bean into the cup and stir well.
• Combine the granulated sugar, butter, brown sugar, corn syrup, and 1/4 cup of water in a medium saucepan with high sides. Set it over high heat and bring to a boil. Attach a candy thermometer to the pan and boil until the mixture reaches 245ºF. Remove the pan from the heat and gradually whisk in the cream mixture. Let the mixture cool to room temperature. You'll have about 1 cup of butterscotch.
• Use straightaway or stir once more and keep in an airtight container in the fridge for up to 2 weeks. Gently reheat until warm before using.
• Make the ice cream
• Cut the corn kernels from the cobs, reserving the cobs. Cut the cobs crosswise into a few pieces. Combine the kernels and cobs in a medium pot along with the cream, milk, salt, and 1/4 cup of the sugar. Bring the liquid to a simmer, stirring occasionally, over medium-high heat, then turn off the heat, cover the pot, and let the mixture steep at room temperature for at least 2 hours or in the fridge for as long as 12 hours. Remove the cobs, gently scraping them with a spoon to get at any liquid that may be hiding in them, and discard the cobs. Strain the remaining mixture through a sieve into a clean medium pot, stirring and pressing on the kernels to release as much corn flavor as possible. Discard the kernels.
• Bring the milk mixture to a simmer over medium heat and turn off the heat. Combine the egg yolks and the remaining 1/2 cup of sugar in a medium mixing bowl and whisk until smooth. Slowly but steadily add about 3/4 cup of the milk mixture to the yolk mixture, whisking constantly. Then slowly but steadily add the yolk mixture to the pot, again whisking constantly. Cook over medium-low heat, whisking constantly and adjusting the heat if necessary to maintain a simmer, until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
• Strain the mixture again through a sieve into a medium mixing bowl, pressing and then discarding the solids. Fill a larger bowl halfway with very icy water and nestle the medium bowl inside. Stir frequently until the mixture is cold. Cover the medium bowl and chill in the fridge for at least 4 hours or overnight.
• Pour the mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm. Serve straightaway or keep the ice cream in the freezer for up to 3 days.
• When you're ready to eat, scoop the ice cream into bowls, drizzle on some butterscotch, and top with caramel popcorn.

SWEET CORN AND BLUEBERRY SWIRL ICE CREAM RECIPE BY TASTY

Steps:

• Remove the corn kernels from the cob with a knife. Then, carefully break the cobs in half with your hands.
• Place the corn kernels in a food processor. Pulse several times until coarsely chopped.
• Add the chopped kernels, cobs, 1½ cups (360 ml) of cream, and the salt to a large saucepan. Stir to ensure the ingredients are well combined. Cover and cook over low heat for 20 minutes.
• Remove the cream and corn mixture from the heat and chill in the refrigerator for at least 2 hours.
• Combine the blueberries, sugar, and lemon juice in a medium bowl. Let sit at room temperature for 10 minutes, or until the berries appear juicy and vibrant, stirring occasionally.
• Transfer the berry mixture to a food processor or blender and puree. Set aside.
• Remove the corn cobs from the chilled cream mixture. Pour the remaining corn cream through a sieve into a large bowl. Use the back of a spoon or spatula to press the solids to extract any remaining liquid.
• Add the remaining heavy cream. Using an electric hand mixer, whip the cream mixture until soft peaks form. Fold in the condensed milk with a rubber spatula.
• Pour half of the cream mixture into a 9x5-inch (23x13-cm) loaf pan. Top with half of the blueberry puree and use a knife to swirl it into the cream.
• Top with the remaining cream and puree, then swirl the puree with a knife again.
• Freeze for 3-4 hours before serving. If the ice cream is too solid to scoop, let sit at room temperature for 10-15 minutes before scooping.
• Enjoy!