SWEET CORN ICE CREAM WITH BLACKBERRY VERBENA SAUCE
Because this ice cream uses so few ingredients, wait until the depths of summer, when you can get really good, sweet, plump ears of corn. Taste a kernel before committing yourself. If your ears are on the less sweet side, save them for the savory parts of the meal where it matters a little less. The blackberry sauce, flavored with verbena, is a wonderful topping for this ice cream, but you could use fudge instead. Even unadorned, this ice cream deserves to be the golden finale.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 40m
Yield 1 1/2 pints
Number Of Ingredients 9
Steps:
- Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break cobs in half and add to pot along with milk, cream and 110 grams (1/2 cup) sugar. Bring mixture to a boil, stirring, then remove from heat. Let stand to infuse for 1 hour, then discard corn cobs.
- Using an immersion or regular blender, purée kernel mixture. Return mixture to a simmer, then turn off heat. In a small bowl, whisk egg yolks, 1/8 teaspoon salt and another 55 grams ( 1/4 cup) of sugar. Add a cup of hot cream mixture to yolks, stirring constantly so they don't curdle. Add yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until custard thickens enough to coat the spoon, about 10 minutes.
- Pass custard through a fine sieve, pressing down hard on the solids. Discard solids. Whisk in sour cream until smooth. Let custard cool in an ice bath, then cover and chill for at least 4 hours.
- Meanwhile, in a small saucepan, combine remaining 60 grams sugar (5 tablespoons), lemon verbena (or zest) and 1/4 cup water and bring to a simmer. Let cook, stirring occasionally, until sugar melts and syrup thickens slightly, about 7 minutes. Add blackberries and cook for 5 to 7 minutes longer, until fruit just softens, but doesn't fall apart. Let cool, then discard verbena.
- Freeze corn mixture in an ice cream maker according to manufacturer's directions. Serve with blackberries and syrup on top.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 76 milligrams, Sugar 20 grams, TransFat 0 grams
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Ramos Kingsley
[email protected]I'm going to try this recipe this weekend. I'm excited to see how it turns out!
Q Gameroom
[email protected]I'm allergic to corn, so I couldn't try this recipe. But it looks delicious!
Mills 123
[email protected]This recipe was a complete disaster! The ice cream never set, and the sauce was too runny.
Locked Heart
[email protected]I thought this ice cream was just okay. The corn flavor was a little too strong for my taste.
Elie Basua
[email protected]I'm not sure why, but my ice cream turned out a little icy. I'm not sure what I did wrong.
Budiraj Bje
[email protected]This ice cream is a great way to use up leftover corn. I always have a few ears left over after I make dinner, and this is a great way to use them up.
Efthi al Mahamud
[email protected]I love how easy this recipe is to follow. Even a beginner cook can make this ice cream.
Zaidbali Bali
[email protected]This ice cream is the perfect balance of sweet and tart. The corn flavor is subtle, but it really shines through.
Rosie Aguilar
[email protected]I'm so glad I found this recipe! I've been looking for a good sweet corn ice cream recipe for ages.
Namuwanga Saudah
[email protected]This recipe is definitely a keeper! I'll be making it again and again all summer long.
SA BABU
[email protected]I made this ice cream for a potluck and it was a huge hit! Everyone raved about the unique flavor and how creamy it was.
Rita Lewis
[email protected]This is the perfect summer dessert! It's light and refreshing, and the corn and blackberry flavors are a perfect match.
Bedina Kofi
[email protected]I'm not a huge fan of corn, but I really enjoyed this ice cream. The corn flavor was subtle and not overpowering.
Aniket Baghel
[email protected]I had some trouble finding verbena, but I was able to substitute lemon verbena and it worked just fine.
Mohamed Morsay
[email protected]This recipe was a little too sweet for my taste, but I think that's just a personal preference. The ice cream was still very good, and I would definitely make it again with less sugar.
Dexter
[email protected]I followed the recipe exactly and the ice cream turned out perfectly. It was so creamy and flavorful.
Fairy Jay
[email protected]This ice cream was a hit at my party! Everyone loved the unique flavor and the vibrant color.
Nkosinathi Masinga
[email protected]I was pleasantly surprised by how well the corn and blackberry flavors worked together in this ice cream. The ice cream was smooth and creamy, and the sauce added a nice tartness.
Ballard Morrison
[email protected]This sweet corn ice cream with blackberry verbena sauce was an absolute delight! The ice cream had a wonderfully creamy texture and a subtle yet distinct corn flavor. The blackberry verbena sauce was the perfect complement, adding a bright and tangy