|Our sweet corn, for the second year, is Round-Up Ready,
so it is a GMO (genetically modified organism) sweet corn.
This recipe is complied from some research I did about sweet corn ice cream. There are actually quite a few recipes out there and the comments sections are just as helpful as the actual recipes that I found.
For starters I had to go pick some sweet corn. Luckily our patch is just behind our house out in a field, so I had access to as much as I needed.
Here are the directions to make this yummy ice cream!
- 8 ears fresh sweet corn, shucked
- 4 cups whole milk
- 5 cups heavy cream
- 1 1/2 cups sugar, divided
- 14 large egg yolks
- 1/4 teaspoon salt
- 2 tablespoons vanilla extract
- 2 pints of blackberries
- 2 teaspoons lemon juice
- 1 cup sugar
- 1/2 cup water
Cut the kernels off of the corn cobs and place in a large pot. Break the cobs in half and add them to the pot also. Pour in the milk, cream, and 1 cup of sugar. Stir well and bring to a boil.
Cook over medium-low heat until it thickens like a custard. This should take about 10 minutes.
Next, you need to run the ice cream mixture though a fine sieve or strainer to remove all the pieces of corn. Then chill the mixture for a least 4 hours or overnight. Freeze in an ice cream maker according to the directions.
To make the blackberry sauce, in a large saucepan, bring the water and sugar to a boil. Add the blackberries and cook for about 10 minutes or so or until the blackberries start breaking down. Add the lemon juice and then use an immersion mixer or a blender to puree the blackberry sauce and then run it through a fine sieve or cheese cloth to get rid of the seeds. Refrigerate the sauce until you are ready to serve it.
To serve, place the sweet corn ice cream in a bowl and top with some of the blackberry sauce. Enjoy!