Topped with blueberry compote and cinnamon toasted oats, this sweet corn ice cream is overflowing with summer flavor.
I broke out my ice cream maker over the fourth of July weekend. It was a bit dusty from a long season spent shoved at the back of the coat closet, but this easily remedied with a hot soapy rinse. Once clean, it was ready it churn out this creamiest of cold treats.
Sweet corn ice cream is one of those flavors that often gets cast aside in favor of … well, almost anything. I’ve had many opportunities to try corn ice cream, and yet I’ve always passed it over for chocolately things.
After tasting this, I know I’ll be picking sweet corn ice cream at every opportunity. I was pleased and surprised at how much corn flavor was bursting out of every lick. It was almost as I imagined, only better.
So much better.
I worked this recipe from of Jeni’s ice cream base, which is eggless. The sweet corn shines without any eggy flavor to obstruct it. I substituted Mexican crema for the heavy cream, because it’s sweeter and lighter. I substituted neufchatel cheese for cream cheese for the same reason.
Now, I know that there are tons of no-churn ice cream recipes floating around this summer, but I couldn’t bring myself to do it. I know that those recipes are just fantastic, but….well… two cups of heavy cream is a lot. This is incredibly creamy and custardy and smooth, but a lot lighter.
- 2 1/4 cups 2% milk
- 1 cup of Mexican crema
- 4 ears of corn
- 1/4 cup dark brown sugar, well packed
- 1/4 cup corn starch
- 2 tbsp corn syrup
- 2 oz neufchatel cheese
- 1 1/2 cups of blueberries
- 2 dates
- 1/2 cup old fashioned oats
- 1/2 tsp cinnamon
- dash of salt
- Strip the kernels off the corn and break up the cobs (don't throw away the cobs).
- Pour the crema, milk, and sugar in a pot and stir to dissolve the sugar. Add the kernels and broken-up cobs.
- Bring the mix to a boil, stirring occasionally. Turn off the heat and cover the pot. Let it sit for 1 hour, then discard the cobs.
- Puree the mix and then strain out the solids. I used flour sack cloth to do this, but you can also use a mesh sieve.
- Remove 1/4 cup of the corn cream and set aside. Return the rest of the corn cream to the pan and set on low heat.
- Combine the 1/4 cup of corn cream with the corn starch, corn syrup, and neufatchel. Beat until smooth, and then add it to the pan.
- Bring the mix to a boil, stirring occasionally.
- Remove from heat and set in the fridge for about an hour.
- Pour the mix into your ice cream maker and churn per manufacturer's instructions.
- Place the blueberries and the dates in a small saucepan over medium heat. Cook for 10 minutes, covered and then 5 minutes uncovered, stirring occasionally.
- Place the oats, cinnamon, and salt in a small skillet.Toast over high heat, shaking the pan almost constantly, for about 3 minutes. They will be golden and fragrant. Remove from the pan immediately to avoid burning.
- Allow ice cream to soften a moment, and then top with berries and oats. Serve with love.