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Try berries and corn for ice cream surprise

By Cathy Pollak
Oneforthetable.com
GMU7RPMIV.8
- Cathy Pollak
Sweet Corn-Blueberry Buttermilk Ice Cream.

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  • Sweet Corn-Blueberry Buttermilk Ice Cream

    3 ears fresh corn, husks and silk removed

    1 1/2 cups fresh blueberries

    1/4 cup sugar

    1 tablespoon fresh lemon juice

    2 cups heavy cream

    1 cup full-fat buttermilk

    1 (14-ounce) can sweetened condensed milk, chilled

    HEAT a large pan of water until boiling. Place shucked corn into water for 3 minutes. Remove to a plate until cool enough to handle. Holding one end of the corn, cut off all the kernels into the bowl. It’s OK to cut deep and include the corn milk. Repeat with other corn pieces. Place in the refrigerator to cool.

    PLACE the blueberries, sugar and lemon juice in a small saucepan. Cook on medium until berries start to burst and sugar is melted. I ended up smashing many of them and leaving some whole. Place into another dish to cool, then move to the refrigerator to chill.

    ONCE corn kernels and blueberry mixture are cold, place the corn mixture in a large bowl and add the heavy cream, buttermilk and cold sweetened condensed milk and stir until combined. Pour into ice cream freezer and freeze according to manufacturer’s directions. Just before stopping the ice cream maker, pour in the blueberry mixture and churn until just combined, about 1 minute.

    REMOVE ice cream to a freezer-safe container and chill 4 hours or overnight. Yield: 1 1/2 quarts.



I think I’ve hit the ice cream jackpot. I can’t 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? It’s 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. It’s almost savory-sweet but it’s not. In fact, it’s 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, it’s 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 isn’t a big deal at all, and it’s all so worth it.

The ice cream is tangy and full of texture, and it’s so good, I’m sure Ben and Jerry’s 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.
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