Thursday, July 14, 2011

Sweet Corn and Blackberry Ice Cream my new fave or was it Darkest Chocolate Ice Cream



There was a fabulous (I might add) party over here a couple of weeks ago, I hosted a Macaron making party and the lovely Miss Patty from Patty's Food gifted me this fun cookbook.  Jeni's Splendid Ice Creams at Home, I couldn't wait to try something.  I had purchased a large amount of corn recently so Jeni's Sweet Corn and Black Raspberry Ice Cream leapt off the page for me.  I've never seen a black raspberry before, so I had to settle for some plain ole blackberries, darn.  Has anyone ever seen a black raspberry, or are they in the Sasquatch family only rarely seen to man?


There were so many inviting flavor combinations it was a bit hard to choose.  I did have my reservations about the use of corn syrup and cornstarch in the base.  She said she uses tapioca starch and syrup, I'm still looking but I haven't seen any around here, maybe it's located in the aisle that is directly adjacent to the Sasquatch isle.

Her technique seemed simple enough, besides I really needed an excuse to use my new ice cream maker.

Sweet Corn and Blackberry Ice Cream
1 ear sweet corn, husked
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/4 teaspoon fine sea salt
1 1/4 cups heavy cream
1/2 cup sugar
2 tablespoons light corn syrup
Blackberry Sauce

She doesn't tell you to do this step in the ice cream portion of the recipe but make sure and make the sauce first or it will be too warm to use.

1.  In a small saucepan combine 2 cups blackberries and 1 cup sugar.  Bring to a boil, until the mixture is 220 degrees F (5-8 minutes).  Let cool slightly, then force through a sieve. Refrigerate until cold.

2.  Slice the kernels from the corn cob, then "milk" the cob by scraping it with the back of your knife to extract the liquid, reserve the kernels and liquid.

3.  Grab a small bowl and mix 2 tablespoons of the milk with the cornstarch and set aside.

4.  In a larger bowl whisk the cream cheese and salt and mix until well combined.  Then grab one more larger bowl and fill it with ice water.

5.  Combine the remaining milk, the cream, sugar, corn and juices and corn syrup in a 4 qt. saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes.  Remove from the heat and force the mixture through a sieve into a bowl, leaving the corn "cases" behind.  Return the mixture to the saucepan and gradually whisk in the cornstarch slurry.  Bring back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened about 1 minute.  Remove from the heat.

6.  Gradually whisk the hot milk mixture into the cream cheese until smooth.  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.  Let cool for 30 minutes. 

7.  Pour the ice cream base into a frozen canister and spin until thick and creamy about 25 minutes.

Pack the ice cream in a storage container and alternate with the blackberry sauce.  Press a sheet of parchment directly against the surface.  Freeze until firm, at least four hours.

My verdict of this one:
I'm gonna make it again with tweaks; the corn flavor really doesn't come though, maybe if you steeped it longer.  The blackberry sauce was too sweet; it doesn't freeze up so it is kind of like fruit slushy.

The ice cream in general doesn't freeze hard, so it melts really fast, that could be considered good or bad.  I just like a little more time to enjoy my little bowl of luxury.

I love the cute rainbow color type she uses in the ingredients, but the font is too small and too hard to read compared to the directions. 


I decided I would just have to try another flavor, that's not a bad thing is it.  The girls requested chocolate, so chocolate it was.

The Darkest Chocolate Ice Cream in the World
Chocolate Syrup:
1/2 cup unsweetened cocoa powder
1/2 cup brewed coffee
1/2 cup sugar
1 1/2 ounces bittersweet chocolate, finely chopped
Ice Cream Base:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
1 cup heavy cream
1/2 cup sugar
2 tablespoons light corn syrup

1.  Combine the cocoa, coffee and sugar in a small saucepan, bring to a boil over medium heat, stirring to dissolve the sugar and boil for 30 seconds.  Remove from the heat; add the chocolate and let stand for 5 minutes.  Stir the syrup until smooth.  Set aside.

2.  Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry.  Whisk the cream cheese, warm chocolate syrup and salt in a medium bowl until smooth.  Fill a large bowl with ice and water.

3.  Combine the remaining milk, the cream, sugar and corn syrup in a 4-qt. saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes.  Remove from the heat and gradually whisk in the cornstarch slurry.  Bring the mixture back to a boil over medium-high heat and cook stirring with a heatproof spatula, until slightly thickened about 1 minute.  Remove from heat.

4.  Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.  Let stand 30 minutes.

Pour into the ice cream freezer canister and mix for 25 minutes.  Place ice cream in a container and put a piece of parchment on top of the container and place in freezer for at least four hours. 


Come on, was it even ever a contest between the two; Chocolate will always win out in this house. Although I must say, I think a little more chocolate could have went in there, I'm gonna work on that one.

Thank you Patty for your thoughtful gift, I will put it to good use and I will make every flavor in there if I have too!

Enjoy,

Gina

31 comments:

  1. Corn in ice cream! I have to try this for myself! It certainly looks delicious

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  2. I personally prefer chocolate ice cream than corn but I love your pictures, love the color and presentation, very pretty :)

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  3. I can't get past the corn. Corn. Corn ice cream. Am I the only one thinking 'waaaaaah?'

    Looks awesome though :)

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  4. Both ice creams look delicious. I love sweetcorn ice cream but never had it with blackberries. Now I'm so curious.

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  5. Oh wow, that looks so delicious and so creamy! Blackberries would absolutely sinful in ice cream

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  6. I love corn, just never tried to eat or make corn ice cream. Very intrided right now.
    PS: love your ice cream spoon! So super cute.

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  7. I never would have thought to put corn in ice cream, but it sounds INCREDIBLE!!

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  8. Black raspberries grow wild at my parent's house in Vermont. When I was a kid, we always thought they were blackberries, and then we saw a real blackberry (much bigger) and felt like we had been shortchanged. They taste like raspberries but they have a little bit of a muskier flavor, too. I'm sure blackberries were a great substitution. I'm sad the corn flavor didn't come out as strong in this ice cream. It sounds so good!

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  9. Such cute photos! Looks delicious and would be so refreshing right now, love it! :)

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  10. What an interesting ice cream combination! Sounds wonderful!

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  11. Glad you tried some of these recipes. I do agree that the 4 hours freezing time is not enough if you want hard ice cream. Overnight is best.
    Hopefully you will find or tweak a favorite ice cream out of this book. Thanks for sharing.

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  12. While I would definitely want to try the Sweet corn Ice cream, that darkest chocolate is screaming to me!!! OMG, it looks soooo good!
    Thanks to Patty for bringing you this wonderful book, I expect to see more of these wonderful treats from you!

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  13. Hey Gina, awww thanks- I'm so glad you're into the book!
    Now, I just wished I lived closer so I could help you with the taste testing;-) The photos came out gorgeous, loving the colors. I did a little cookie baking today, no not 'the cookies' but I'm working up to them, I think it's going to be next week, you may be getting a few questions;-)

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  14. Thanks Nicole for solving the black raspberry riddle for me.

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  15. I am so happy to see a sweet corn ice cream recipe! I loved eating sweet corn ice cream in Singapore... I must try making this soon! and that chocolate ice cream looks fabulous too! Thanks for sharing, Gina! Sounds like a wonderful book...

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  16. How about both! Never had an ice cream with made with sweet corn before...sounds fascinating!

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  17. I've seen a red raspberry and a golden one, but never a black raspberry. I love the idea of corn ice cream. One of my daughters has always loved corn so I think this would be the perfect ice cream for her. I think I am going to have to break down and get this book.

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  18. incredible...loooks so incredible..full of nice texture..
    Tasty Appetite

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  19. Wow looks fab .....nice combo

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  20. Sweet corn? no way! Im not sure which ice cream looks more delicious...i think i would have to have a good bucket load of both to make up my mind :) Yummy looking recipes and lovely photos too!

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  21. I can't choose either....can I taste both? These two ice creams look soooo good, and I love those colorful bowls you served them in (plus that ice cream spoon in the background really kills me!). I grew up eating sweet corn ice cream, with the kernel bits still in it. But this combo with raspberry is something new to me and a definite must-try!

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  22. I'll have the corn and blackberry, please. :)

    I've grown black raspberries at the last house we owned. They taste a little less sweet than regular raspberries and are way yummy.

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  23. I've never heard corn in ice cream. Looks wonderful!

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  24. I can totally see how corn ice cream would be awesome! Thanks for sharing this recipe!

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  25. corn? Sort of like dinner and dessert all in one. :) Looks beautiful.

    The chocolate is calling my name.

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  26. Hi Gina! I just realised I've not updated my blog with your new URL. It feels like forever I've not been here, although I do drop by on and off. I've had plain sweet corn ice cream before and I actually like the taste. It's not bad at all. The ice cream recipes above look absolutely delish. Wish I had an ice cream maker so I could churn my ice cream. Hopefully soon ^.^ Then again, choco and vanilla ice cream is a HIT in my family home. Till then my dear friend.. huggsss, Jo from Chic & Gorgeous Treats

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  27. What a lovely gift from Patty and so sweet too, no pun intended :) You know I've never tried sweet corn ice cream or any other dessert made from it. But you've got me curious. Nope, never seen a black raspberry must be a mythical fruit. I like soft ice cream so I wouldn't have minded. Either way it looks fantastic :)

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  28. What a great gift to get from Patty :)
    Corn in ice cream is a total new one for me, sounds interesting especially with your tweaks :)
    The chocolate would win with me too ;)

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  29. I personally like the corn ice cream.

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  30. Good Morning Gina :-) You'll love my post tomorrow morning! There's a link to this post is folks want to see the recipe for the ice cream I got to eat AT JENI's on Saturday. Yes, it was incredible!!! Hugs, Kate @kateiscooking

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