I think Ive hit the ice cream jackpot. I cant tell you how fantastic this is, as weird as it might sound. However, it never sounded weird to me.
There is nothing new about sweet corn ice cream; I just wanted blueberry in it. Have you ever had a sweet corn and blueberry salad? Its amazing, just as I knew this ice cream would be.
First of all, the ice cream turns a beautiful lavender color and is flecked with pieces of frozen corn and sweet blueberries. Its almost savory-sweet but its not. In fact, its the perfect amount of sweetness.
I started making this ice cream at 10 p.m. which seems to be the only time these days when I have time to cook. For some crazy reason (oh, yeah, its summer), my boys were still awake. They asked what type of ice cream I was making, I purposefully told them corn ice cream, just to see their reaction.
You should have seen the horror in their faces. Corn! I love scaring them.
This is a no-custard recipe but does require a few preliminary steps, such as chilling your ingredients and cooking your corn and blueberry mixture. It really isnt a big deal at all, and its all so worth it.
The ice cream is tangy and full of texture, and its so good, Im sure Ben and Jerrys will beg me to license the recipe.
Cathy Pollak writes about food and wine at her blog, noblepig.com. This piece can be seen in the online magazine One for the Table.
The Charlotte Observer welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views.
Have a news tip? You can send it to a local news editor; email firstname.lastname@example.org to send us your tip - or - consider joining the Public Insight Network and become a source for The Charlotte Observer.Read moreRead less