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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Qincey Diggs
[email protected]This is the worst ice cream recipe I have ever tried.
Farman Solangi
[email protected]I would not recommend this recipe to anyone.
Bhubon Mondal
[email protected]I don't think this recipe is worth the effort. There are better ice cream recipes out there.
Sujal Pm
[email protected]This recipe was too complicated for me. I ended up making a mess of my kitchen.
Kimberly Blessing
[email protected]The blackberry verbena sauce was too tart for my taste.
Sh Faizan Riaz
[email protected]I didn't like the texture of the ice cream. It was too icy.
Andile Maluleke
[email protected]This ice cream is a bit too sweet for my taste.
ammar lashari90
[email protected]I would definitely recommend this recipe to anyone who loves unique and delicious desserts.
Yvonne Gulmatico
[email protected]This ice cream is a great way to cool down on a hot summer day.
Malik Gray
[email protected]I'm not a big fan of sweet corn, but this ice cream was actually really good.
Kelechi Blessing
[email protected]This recipe is a great way to use up leftover sweet corn.
Isaiah Mattingly
[email protected]The blackberry verbena sauce is a great way to add a bit of tartness and complexity to the ice cream.
md sohag hossen
[email protected]I love the idea of using sweet corn in ice cream. It's such a unique and unexpected flavor.
Delvis Yera13
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The sweet corn ice cream was surprisingly delicious, and the blackberry verbena sauce was a perfect match.
safdy honi
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The ice cream is creamy and delicious, and the sauce is the perfect complement.
Octavian Marian
[email protected]I made this ice cream for a party and it was a huge hit! Everyone loved the unique flavor combination.
Jameel sheikh Jameel sheikh
[email protected]This sweet corn ice cream with blackberry verbena sauce was an absolute delight! The sweet corn flavor was perfectly balanced by the tartness of the blackberries and the herbal notes of the verbena. It was a unique and refreshing dessert that was per