Summer on a Cone: Sweet Corn Ice Cream Swirled with Homemade Blackberry Jam

So remember how I told you that in my lament over my bestsummerever coming to an end, I impulsively bought an ice cream maker?  Well, I’ve kept my pledge to make at least one frozen dessert each week.  Actually, I’ve made five in the two weeks since I told you that… but who’s counting?

This ice cream was exactly what comes to mind when I think “summer.”  Made with a sweet corn base and swirled with homemade blackberry jam, you really are pretty much scooping summer onto a cone and eating it.  We’ve talked about my feelings about corn on the cob (and it’s good to look back and see that every year, I feel a bit of sadness when my bestsummerever comes to an end, only to realize how stinkin’ much I love fall).  Well, the corn I received recently in my Hungry Harvest box was really not so great; it looked dried out, and had the consistency of horse feed.  But it still had the power to infuse cream with it’s sweet corn flavor!  Honestly, this was pretty much its ideal use.

As soon as I tasted the base, I knew I was going to love this ice cream.  The sweet corn flavor really comes through, but in a subtle way that makes the ice cream richer.  Also, not to pat my own back too vigorously, but I totally nailed the texture this time.  The secret?  Taking my time with each step.  This ice cream is a bit time intensive, but you do it over the course of a couple days, and it’s totally worth it.  I started on Monday, by making the custard base and the jam.  I refrigerated it overnight before churning on Tuesday and refrigerating overnight again for dessert on Wednesday.  This time the ice cream scooped beautifully, with not an ice crystal to be found.  We ate it outside on my parents patio, candle lit on a summer night.  What I know already is that this one will be hard to beat.

Sweet Corn Ice Cream Swirled with Blackberry Jam

Inspired by Cooking Divine

Ingredients:

• 2 Cups Heavy Cream (divided)
• 1 Cup Whole Milk
• 1 Cup Sugar
• Pinch of Salt
• 3 Ears of Corn
• 3 Large Egg Yolks
• 1½ Cups Blackberries
• 5 Tablespoons Sugar
• ¼ Cup Water

How-to:

1. Place 1 cup of cream in a metal bowl and refrigerate.
2. Take a knife and carefully strip the kernels of corn off the cob (save the cobs).
3. In a medium saucepan, cook 1 cup of cream, the milk, sugar and salt on medium heat until everything melts together.
4. Add the kernels of corn and the cobs and cook the mixture until it just begins to boil. Immediately take off heat and cover for 1 hour. 
5. After 1 hour remove the cobs and strain the mixture through a fine strainer making sure to press on the corn to extract all of the flavor. Return mixture to saucepan and reheat on medium-low.
6. In a separate bowl beat the egg yolks.  Slowly add to the heated mixture, furiously whisking  to prevent the eggs from cooking.  Continue to heat the mixture over low heat until it thickens enough to cover the back of a spoon when pulled out – this won’t take too long and it shouldn’t be super thick.
7. Once you get the proper thickness, combine the mixture with cream you have set aside, and mix very well.
8. Stir the mixture and set aside to cool.  Cover and refrigerate at least 2 hours or preferably overnight.
9. Meanwhile in a medium saucepan add the blackberries, water, and sugar and cook down for 8-10 minutes until you have a jam consistency. Pull off heat and allow to cool to room temperature before refrigerating at least 2 hours, or overnight.
10. Transfer to your ice cream maker and churn, according to the manufacturer’s instructions.
11. Once finished churning, stir in the blackberry jam and freeze for at least a couple of hours or preferably over night.

Johanna