I’ve already gone a little crazy for frozen treats this year with the arrival of the book Paletas by Fany Gerson and the discovery of a fantastic gelateria a short bike ride from my home. This week’s recipe for Sweet Corn and Raspberry Ice Cream is an unusual combination, but photographer Stacy Newgent assures me that it’s her favorite flavor from the newly released book, Jeni’s Splendid Ice Creams at Home, which she was lucky enough to photograph last summer. If using sweet corn in ice cream isn’t quite your thing, you can try Top Chef Harold Dieterle’s recipe for creamed corn, or you can skip corn all together and try Stacy’s first recipe for apple dumplings. — Kristina
About Stacy: Stacy Newgent is a freelance photographer (and aspiring home cook) based in Indianapolis, Indiana.
See the recipe after the jump!
Sweet Corn and Raspberry Ice Cream
Makes a generous quart
- 1 ear sweet corn, husked
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 1/2 ounces (3 tablespoons) cream cheese, softened
- 1/4 teaspoon fine sea salt
- 1 1/4 cup heavy whipping cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- Black Raspberry Sauce (see below)
1. Slice the kernels from the corn cob, then “milk” the cob by scraping it with the back of your knife to extract the liquid; reserve the kernels and the liquid.
2. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
3. Whisk the cream cheese and salt in a medium bowl until smooth.
4. Fill a large bowl with ice and water.
Combine the remaining milk with the cream, sugar, corn and juices and corn syrup in a 4-quart saucepan; bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat, and force the mixture through a sieve into a bowl, leaving the corn “cases” behind. Return the mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually whisk the hot-milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag, and submerge the sealed bag into the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
1. Pour the ice cream base into a frozen canister, and spin until thick and creamy.
2. Pack the ice cream into a storage container, alternating it with layers of the Black Raspberry Sauce (see below) and ending with a spoonful of sauce; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid.
3. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Raspberry, Black Raspberry or Blackberry Sauce
Makes about 1 1/4 cup
- 2 cups raspberries, black raspberries or blackberries
- 1 cup sugar
1. Combine the berries and sugar in a small saucepan, and bring to a boil over medium-high heat.
2. Continue boiling, stirring occasionally, until it reaches 220ºF (5 to 8 minutes). Let cool slightly, then force through a sieve to remove seeds (or leave a few seeds in there just to prove you made it). Refrigerate until cold before using.
Ice Cream Cones
- 2 large egg whites
- 1/4 cup heavy cream
- 1/2 cup sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 5 tablespoons unsalted butter, melted and slightly cooled
- 2/3 cup all-purpose flour
1. Turn on the waffle cone iron.
2. Combine the egg whites and cream in a medium bowl with a whisk. Add the sugar, salt and both extracts, and whisk for about a minute to combine well. Whisk in the melted butter. Add the flour, whisking only until the lumps have disappeared and the batter is smooth.
3. Make the cones according to the directions for your waffle cone iron. To shape the cones, see the photo below. When you get really good, there should be no hole in the bottom of the cone!
4. The cones are best the same day they are made, but they will keep for a week in a sealed container.
Recipe reproduced with permission from Jeni’s Splendid Ice Creams at Home cookbook; images by Stacy Newgent, using blackberries because she couldn’t find raspberries!
Why Stacy Chose This Recipe
Last summer I was lucky enough to photograph this cookbook for Jeni’s Splendid Ice Cream and eat tons of delicious ice cream! I remember loving this flavor — I love corn! I know it sounds weird in ice cream, but trust me — it’s amazing with the fruit sauce mixed in — really, really delicious. This was actually the first time I’ve ever made ice cream (or ice cream cones). I was so excited when it turned out and I could actually scoop it. I’m going to be making a lot of ice cream with this cookbook.