Sweet Corn Ice Cream with Raspberry Swirl

sweet corn ice cream with raspberries

Photo by Kate Mathis

Think cone instead cob: Corn and raspberries come together for an ode-to-summer ice cream.
Makes 8
Prep 20 m
Steep 60 m
Process 30 m
Refrigerate 2 hours or overnight
Freeze 6 hours or overnight

Ingredients

Directions

  1. 1 of 8 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.
  2. 2 of 8 Discard cobs. Using an immersion or standing blender, puree corn mixture until smooth.
  3. 3 of 8 Pass mixture through a strainer into a clean medium saucepan. Place 3/4 cup cream in a large bowl inside an ice bath.
  4. 4 of 8 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.
  5. 5 of 8 Cook custard over medium-low, stirring frequently to avoid curdling, until thick enough to coat spoon, 3 to 4 minutes.
  6. 6 of 8 Pour custard through a strainer into reserved cream. Stir to combine. Refrigerate at least 2 hours or overnight.
  7. 7 of 8 Pour custard into an ice cream maker and churn according to manufacturer's directions.
  8. 8 of 8 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 Information for Sweet Corn Ice Cream with Raspberry Swirl
Servings Per Recipe: 8
Per Serving: 116 mg sodium, 0 g fiber, 42 g carb., 7 g pro., 40 g sugar, 392 kcal cal., 14 g sat. fat, 23 g Fat, total