58% would make again
Sweet Corn And Blueberry Swirl Ice Cream
featured in Sorbet Vs Ice Cream
June 10, 2019
for 8 servings
- 2 ears corn, shucked
- 2 cups heavy cream (480 mL), divided
- ¼ teaspoon kosher salt
- 1 cup blueberry (100 g)
- ¼ cup granulated sugar (50 g)
- 1 teaspoon lemon juice
- 14 oz condensed milk (395 g), 1 can, chilled
- Calories 434
- Fat 30g
- Carbs 43g
- Fiber 1g
- Sugar 36g
- Protein 7g
Estimated values based on one serving size.
- Remove the corn kernels from the cob with a knife. Then, carefully break the cobs in half with your hands.
- Place the corn kernels in a food processor. Pulse several times until coarsely chopped.
- Add the chopped kernels, cobs, 1½ cups (360 ml) of cream, and the salt to a large saucepan. Stir to ensure the ingredients are well combined. Cover and cook over low heat for 20 minutes.
- Remove the cream and corn mixture from the heat and chill in the refrigerator for at least 2 hours.
- Combine the blueberries, sugar, and lemon juice in a medium bowl. Let sit at room temperature for 10 minutes, or until the berries appear juicy and vibrant, stirring occasionally.
- Transfer the berry mixture to a food processor or blender and puree. Set aside.
- Remove the corn cobs from the chilled cream mixture. Pour the remaining corn cream through a sieve into a large bowl. Use the back of a spoon or spatula to press the solids to extract any remaining liquid.
- Add the remaining heavy cream. Using an electric hand mixer, whip the cream mixture until soft peaks form. Fold in the condensed milk with a rubber spatula.
- Pour half of the cream mixture into a 9x5-inch (23x13-cm) loaf pan. Top with half of the blueberry puree and use a knife to swirl it into the cream.
- Top with the remaining cream and puree, then swirl the puree with a knife again.
- Freeze for 3-4 hours before serving. If the ice cream is too solid to scoop, let sit at room temperature for 10-15 minutes before scooping.