Sweet Corn Ice Cream with Berry Swirl

Adapted from: Jeni’s Splendid Ice Creams at Home

Ice Cream:

1 ear sweet corn, husked and kernels removed

2 cups whole milk

1 tbsp. plus 1 tsp. corn starch

1 ½ oz. cream cheese, softened

¼ tsp. salt

1 ¼ cups heavy cream

⅔ cups sugar

2 tbsp. corn syrup

Berry Swirl:

½ cup raspberries

½ cup blackberries

½ cup sugar

For the ice cream, combine cornstarch and 2 tbsp. milk in a small bowl. In a medium bowl, combine the softened cream cheese and salt. Set aside.

 In a pot, combine the corn kernels, rest of the milk, cream, sugar, corn syrup. Bring to a boil over medium-high heat and cook for 4 minutes.

Remove from heat, strain mixture through a sieve to remove the corn kernels, and return mixture to the pot.

Add in the cornstarch/milk mixture. Bring back to a boil and cook for 1 minute.

Pour the hot cream mixture into the cream cheese and whisk until incorporated. Place bowl in an ice bath until cool, then refrigerate until cold.

Meanwhile, make the berry swirl. Combine the raspberries, blackberries, and sugar in a small saucepan. Cook over medium heat until the temperature reaches 220 degrees (about 5 minutes). Stir the mixture constantly. Let cool for a few minutes and then strain mixture through a sieve to remove seeds. Let cool to room temperature and then refrigerate.

Churn the ice cream in an ice cream machine for about 20 minutes. Pack in a freezer-proof container layering with berry sauce. Don’t mix in the sauce - just place it in globs alongside the ice cream. Freeze until hard.

Printed from SweetLessons.blogspot.com