blueberry and sweet corn ice cream
Escape to the joys of summer with a scoop of Fresh Blueberry Sweet Corn Ice Cream. This homemade delight captures the essence of the season, blending the natural sweetness of fresh blueberries with the creamy richness of sweet corn. As the sun shines bright and warm summer breezes fill the air, this homemade treat captures the essence of the season.
A little more complex than our usual recipes, this ice cream recipe is a chance to spend a little more time with your food and making something truly homemade. Perfect as a food adventure or summer teaching opportunity for kids and parents to do together.
The recipe combines the delightful sweetness of fresh blueberries with the rich creaminess of sweet corn, creating a unique and irresistible flavor combination. Imagine the first sweet corn of the summer season, its kernels bursting with natural sweetness and the essence of sun-kissed fields. This ice cream pays homage to that experience, infusing it into each spoonful. Blueberries, the epitome of summer fruits, lend their vibrant hue and natural tartness to the mix, creating a burst of fruity freshness. The creamy base is enriched with the sweetness of condensed milk and the indulgent richness of heavy cream, forming a luscious texture that melts on your tongue.
As you savor this delightful treat, let the flavors transport you to lazy summer days and joyful memories. This blueberry and sweet corn ice cream is a celebration of the season, capturing the essence of sunshine and warm weather in every bite. Enjoy it on a hot summer afternoon, savoring the coolness of the ice cream and the blissful moments it brings.
Photo and recipe adapted from Food 52.
Visit their site to see original recipe, photos and details or scroll down for our interpretation.
blueberry and sweet corn ice cream
prep time: 5 min
cook time: 45-75 min
rest time: overnight
6-8 servings
Dish ingredients
1 large fresh ear of corn
2 cups milk, divided
1 cup heavy cream
1/2 tsp kosher salt
1/2 cup + 3 tbsp granulated sugar, divided
1/2 of a vanilla bean, split lengthwise
4 egg yolks
2/3 cup fresh blueberries
1 tsp cornstarch
1 tsp Limoncello
(or lemon juice)
Preparation
Infuse milk with corn and vanilla flavors:
Cut corn from the cob and reserve 1 cup kernels and the cob. In a medium heavy saucepan, combine the corn, 1 cup milk, cream, salt and ¼ cup sugar.
Bring to a simmer and cook for 10 minutes.
Remove from heat and drop in the corn cob and vanilla bean. Cover, and infuse for 30-60 minutes.
Remove the cob and vanilla bean. Scrape the seeds from the vanilla bean into the milk mixture with a paring knife.
Prepare custard:
In a small bowl, whisk together egg yolks and ¼ cup sugar.
Prepare an ice bath in a large bowl. Position a fine mesh sieve over a medium bowl with a spout and place in the ice bath.
Pour infused milk mixture into a blender and blend until smooth. Pour back into the saucepan. Rewarm it and whisk it into the egg yolks. Put the yolks into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon.
Strain the custard through the sieve into the bowl with a pouring spout, pressing to separate the liquid from the corn solids.
Add the remaining 1 cup milk and stir until chilled.
Cover and refrigerate until very cold (overnight if possible).Make the blueberry sauce:
Place blueberries, remaining 3 tablespoons sugar, cornstarch and Limoncello in a small heavy saucepan. Bring mixture to a boil, reduce heat, and cook until thickened, about 5 minutes.
When ice cream base has chilled, churn in ice cream maker, according to manufacturer’s instructions. If you don’t have an ice cream maker, don’t worry - you can use this mixture with one of the old-school make at home methods like this one that uses layers of ziploc bags to make ice cream.
Layer the ice cream and blueberries in a sealed container, swirling the blueberry sauce into the ice cream, and freeze to bloom for at least 3 hours. Just before serving, remove from freezer and allow to rest 5-10 minutes before scooping into bowls.
Enjoy!
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