CORN AND BLACKBERRY BASIL SWIRL ICE CREAM

•Have you heard? It’s the summer of corn! If you’ve had any corn they this summer, you know exactly what I mean.  I needed some inspiration for my next post and wanted something in season and that says summer, and of course needed to be something different and funky.  Went to my girls at work and we juggled around lots of ideas and decided on corn ice cream.  Oh, you can imagine the looks we got from others at the thought of the idea, but made believers out of the doubting.  The ice cream has a slight corn flavor with vanilla undertones. The blackberry swirl is kissed with a little basil.  It’s a rich summery ice cream that you just have to try!

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Looking for other corn recipes-

chipotle lime shrimp with grilled corn and quinoa

corn chowder

corn and avocado salad with basil

honey jalapeño cornbread

 

for the ice cream
1 1/2 cup heavy whipping cream
1 cup 2% milk
4 ears fresh corn
1/8 tsp kosher salt
5 egg yolks
1/2 cup granulated sugar
 
for the blackberry swirl
2 cups blackberries
2/3 cup granulated sugar
2/3 cup water
4 large basil leaves
 
prep and chilling time-8 hours to overnight
special equipment-ice cream machine and blender
 

For the ice cream base~

Husk corn and remove the silk.  Cut 2 of the ears of corn into 1 inch pieces.  Take the kernels off of the other two ears.  Cut those cobs in half or thirds to fit into pot.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

In a heavy bottomed pot, pour in the cream and milk.  Add all of the corn kernals, cobs and pieces into the pot.  Add salt.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Put the pot on the stove on a med low flame.  You are not going to boil the milk and cream, but scald it. This means just before it comes to a bubble about 180. Boiling would curdle the milk.  Keep a good eye on the pot and keep it stirring.

Meanwhile, separate the eggs and put the yolks in a mixing bowl.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Pour in the sugar.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Whisk until creamy and a pale yellow color.  Set aside.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

When the milk and cream is scalded, pour through a mesh strainer into a bowl or large measuring cup.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Push the corn with a spatula to get any remaining liquid.  

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Add vanilla.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Give the egg yolks another quick whisk and slowly pour in the hot cream.  Make sure to continually whisk as you incorporate the cream so the eggs don’t scramble.  You’ve just made the custard ice cream base!  It will still be runny.  Loosely place a piece of plastic wrap directly on top of the custard (to prevent it from forming a film) and place in the fridge for at least 2 hours, untill completely cold. Can also do this step the day before.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

For the blackberry basil swirl~

In a small pan add the sugar and water.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Brilng to a low boil until the sugar is dissolved.  Turn off heat.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Tear up the basil leaves and let sit in the simple syrup. Set aside.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

In a separate pot, pour in the blackberries.  Turn on heat to med high.  Bring to a bubble.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Pour in the simple syrup and basil and cook until hot and bubbly.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Turn off heat and transfer mix to a blender or food processor.  Let cool for a couple min before you put lid on.  Put on lid and cover with a towel.  Pulse a couple of times.  Be very careful, contents are hot.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Pour back into the same pot and bring back to a low boil until thickened and reduced by half.  Transfer to a shallow bowl and pop in fridge for at least 2 hours until completely cold.  This step can also be done the night before.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Ready for the fun part…..follow the directions of your ice cream maker and pour in the cold corn custard mixture.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Keep it going until it becomes thick and creamy.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Remove the paddle and spoon in the berry mix, just a little at a time.  

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Hand mix and swirl in to your liking.  I didn’t quite use all of the berry mixture and saved the rest to serve over top later.

corn and blackberry basil swirl ice cream  SmittenFoodie.com

Transfer to an airtight container and pop into freezer for 4 hours.  Scoop onto cones or serve in bowls.  You are really in for a treat ♥Enjoy

corn and blackberry basil swirl ice cream SmittenFoodie.com

 corn and blackberry basil swirl ice cream  SmittenFoodie.com

 

 

 

 

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