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 a 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.
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
