It's officially summer, so we're celebrating by diving into a cooking project this weekend. The sweet corn ice cream with blueberry ripple from our Corn cookbook by Jessica Battilana is the perfect way to spend an afternoon. Put in the effort now, and you'll have something sweet in your freezer to enjoy during the increasingly hot weeks ahead.
Corn Ice Cream
with Blueberry-Lime Ripple
MAKES 1 QUART
1¾ cups heavy cream
¾ cup whole milk
½ cup plus 2 tablespoons sugar, divided
¼ teaspoon kosher salt
2 ears corn, shucked
5 egg yolks
1 cup blueberries
1 tablespoon fresh lime juice
1 teaspoon lime zest
½ teaspoon vanilla extract
Make the ice cream: Combine the cream, milk, ¼ cup of the sugar and the salt in a medium saucepan over medium heat. Cut the corn kernels from the cobs, break the cobs in half and add the kernels and cobs to the saucepan that contains the cream mixture. Bring it to a simmer, then remove the pan from the heat, cover and let stand for 30 minutes. Remove and discard the cobs, then purée the mixture with an immersion blender. Strain through a fine-mesh sieve into a clean bowl, pressing hard on the solids to extract all the liquid. Discard the solids, wash the strainer, rinse the saucepan with water and return the cream mixture to the saucepan; bring to a bare simmer over medium heat
In a bowl, whisk together the yolks and ¼ cup of the remaining sugar until smooth. Whisk in ½ cup of the hot cream mixture, then pour the egg mixture into the saucepan that contains the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the liquid is thick enough to coat the back of the spoon or spatula. Strain through a fine-mesh strainer into a clean bowl, let cool slightly, then cover with plastic and refrigerate overnight.
Make the blueberry ripple: In a saucepan, combine the blueberries, lime juice, lime zest and the remaining 2 tablespoons of sugar over medium-low heat. Cook, stirring occasionally, until the berries have popped and the sauce has thickened, about 10 minutes. Let the sauce cool slightly, then, with an immersion blender, purée the sauce until it’s smooth. Transfer the sauce to a bowl, place in the refrigerator and let cool completely.
Stir the vanilla extract into the ice cream base and freeze in an ice cream machine according the manufacturer’s instructions. In the last few seconds of churning, drizzle in the blueberry-lime compote (don’t churn too long after adding or the ice cream will turn blue, rather than having a nice rippled effect). Transfer the mixture to a storage container and freeze until solid, about 4 hours.
See more corn recipes here. (Photo: Lauren V. Allen)