Think cone instead cob: Corn and raspberries come together for an ode-to-summer ice cream.




  • In a medium saucepan, stir condensed milk, salt and 3/4 cup cream. Cut kernels from cobs; break cobs in half. Place kernels and cobs in saucepan. Bring to a simmer over medium, stirring. Remove from heat; steep, covered, for 1 hour.

  • Discard cobs. Using an immersion or standing blender, puree corn mixture until smooth.

  • Pass mixture through a strainer into a clean medium saucepan. Place 3/4 cup cream in a large bowl inside an ice bath.

  • Whisk egg yolks in a large bowl. Warm corn mixture over medium-low. Whisking constantly, add 1/4 cup warm corn mixture at a time to yolks until yolks are just warmed (you'll use about half the corn mixture). Stir yolk mixture back into pot.

  • Cook custard over medium-low, stirring frequently to avoid curdling, until thick enough to coat spoon, 3 to 4 minutes.

  • Pour custard through a strainer into reserved cream. Stir to combine. Refrigerate at least 2 hours or overnight.

  • Pour custard into an ice cream maker and churn according to manufacturer's directions.

  • Transfer half the ice cream to a loaf pan. Spoon jam over ice cream, smoothing as much as possible, and top with remaining ice cream. Freeze at least 6 hours or overnight.

Nutrition Facts

392 calories; 23 g total fat; 14 g saturated fat; 116 mg sodium. 42 g carbohydrates; 0 g fiber; 40 g sugar; 7 g protein;