Sweet Corn Ice Cream with Blueberry Swirl
If you’re up for a new and exciting ice cream flavor, look no further than this seasonal Sweet Corn Ice Cream with Blueberry Swirl! With a creamy, rich, and smooth texture, and a summery sweetness that can’t be beat, this might be your new favorite!
Servings: 8 servings
Calories: 383kcal
Ingredients
- 1 cup fresh blueberries
- 2/3 cup granulated sugar
- 1/2 cup water
- 2 teaspoons freshly squeezed lemon juice
- 8 large egg yolks
- 2/3 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1 1/2 cups milk
- 1 1/2 cups heavy whipping cream
- 4 ears fresh sweet corn
- 2 teaspoons vanilla extract
Instructions
For the blueberry swirl
- Place the blueberries, sugar, and water in a small pot and cook over medium-low heat until thick and syrupy (about 5-10 minutes).
- Remove from heat and stir in the lemon juice.
- Cool completely before swirling into sweet corn ice cream (recipe below).
For the sweet corn ice cream
- Freeze the the canister of an ice cream maker overnight.
- Place the yolks, sugar, and salt in a medium heat-safe bowl and whisk together until combined.
- Cut the corn kernels from the cobs (you should have about 3 cups, or 480 grams, of corn kernels) and break the cobs in half.
- Place the corn kernels, cobs, milk, and cream in a medium pot, and bring the mixture to a simmer over medium low heat, then reduce to a simmer and allow to steep for 10-15 minutes.
- Pour the hot milk mixture through a fine-mesh sieve into a large liquid measuring cup. Discard the cobs and reserve the corn for another use.
- Pour the hot milk mixture into the yolk mixture in a thin, slow stream, while whisking.
- When all the hot milk has been incorporated into the yolk mixture, transfer your combined ingredients back the medium pot and cook over low heat, whisking constantly, until it has thickened slightly.
- Transfer the mixture back to the heat-safe bowl, stir in the vanilla, cover, and chill overnight.
- Pour the chilled custard into the frozen ice cream maker and churn the custard until it’s the consistency of soft-serve (about 15 minutes).
- Transfer a third of the ice cream to a loaf pan, then add in a third of the blueberry swirl.
- Repeat twice more, swirling in to create a marble effect, then freeze overnight.
Nutrition
Calories: 383kcal | Carbohydrates: 40g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 261mg | Sodium: 83mg | Potassium: 127mg | Sugar: 37g | Vitamin A: 1000IU | Vitamin C: 2.6mg | Calcium: 104mg | Iron: 0.5mg