Sweet Corn and Raspberry are two great tastes that go great together, as it turns out!
I was looking for an interesting dessert recipe for an end-of-summer Slow Food dinner, and I came upon this one created by Jeni Britton Bauer. Jeni started her "Jeni's Splendid Ice Cream" business in Columbus, Ohio and her originality in flavor combinations has put her on the map. See the link below for her basic ice cream base.
Here is the recipe for Sweet Corn and Raspberry Ice Cream (made with Blackberries by Saveur Magazine's Stacey Nugent, who could not find raspberries...)
The corn lent a very subtle and nuanced flavor---disguised as a deeper, rounder vanilla. The raspberry sauce was the perfect foil--a bit tart, and then sweet.
Here are some pix of the process...and my final product. The ice cream got good reviews!
The only reservation I have surrounds the final texture (very smooth but kind of elastic.) It was my first try, and Jeni knows her stuff, so who am I to question the use of cream cheese in ice cream?! I'm going to experiment with a "more standard" custard-y base recipe to make pumpkin ice cream, and salty caramel ice cream for a dinner later this month.
|Milk and cornstarch slurry.|
|Homemade raspberry sauce. Yum.|
|Boil corn with milk, cream, sugar and corn syrup|
|Force boiled corn mixture through a sieve, whisk in the slurry, bring to boil, then remove from heat. Whisk into the cream cheese, pour into a zipper bag and submerge into an ice bath for 30 mins. |
|Pour the chilled base into a frozen ice cream maker canister, and spin until creamy. |
|Spread the ice cream into a container, and layer the raspberry sauce....without mixing it in. Lay a piece of parchment directly onto the surface, then freeze until hard...at least 2 hours. |
A nice balance of sweet and tart, with that mysterious and wonderful hint of corn.