Sweet Corn and Blackberry Ice Cream

21 May

It was so hot yesterday! After spending some much needed pool time, we came inside and somehow it was time to try out another ice cream. This time (due to freezer capacity constraints) we made a half-recipe’s worth, but kept the corn flavor as is. Corn flavor is so subtle, so delicate, that you might even want to leave the corn sitting in milk overnight to really infuse it more richly. We also started with this recipe, but adapted to get more corn flavor bodies.


  • 1 c milk
  • 4 tsp cornstarch
  • 1 ear corn
  • 2/3 c heavy cream
  • 1/3 c sugar
  • 1 tbsp corn syrup
  • 1/8 tsp salt
  • 3 tbsp cream cheese
  • 1/2 c blackberries
  • 1/4 c sugar


  • Stir together 1/4 c milk and cornstarch, set slurry aside.
  • Cut kernels off corn cob, and cut cob into 4 chunks. In a medium sauce pan, whisk together remaining milk, cream, sugar, salt, syrup, kernels, and cob. Bring to a boil over med-high heat. Cook for 3-5 min. Take cobs out.
  • Pour everything into a blender and blend until sort of smooth. Pour back into saucepan. Bring to a light boil again, and stir in slurry, stirring until thickened. Pour mixture through a strainer into a bowl and discard corn solids.
  • Put cream cheese in a metal bowl and pour in some of the hot milk mixture, whisking until smoother. Then pour in remaining mixture and whisk. Submerge bowl in an ice water bath.
  • Once cool, use ice cream maker to process (don’t discard ice water bath yet!).
  • Combine blackberries and sugar in in small sauce pan over med-high heat, cooking and stirring until thick. Strain and pour into metal bowl, and submerge into ice bath.
  • After ice cream is ready, alternate layers of ice cream and berry sauce in storage container before freezing.

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