I think spring might be over for Texas...90 degree temps have arrived and seem to be here to stay. I found some excellent sweet corn at the grocery store the other day, and it has made its way onto our salads, our pizza, and into our ice cream. I was paging through Jeni's Splendid Ice Creams the other day looking for a summer flavor and came upon "sweet corn and black raspberry ice cream." I modified only slightly--you can remove corn from the cob along with the juices by rubbing it on the large-holed side of a cheese grater. As an added time saver this technique saved me from having to strain out the corn from the mixture prior to freezing.
1 ear sweet corn
2 cups whole milk
1 TBS + 1 tsp cornstarch
3 TBS cream cheese at room temp
1/4 tsp fine sea salt
1 1/4 cup heavy cream
2/3 cup sugar
2 TBS light corn syrup
Blackberry sauce (2 cups blackberries, 1 cup sugar--heat in sauce pan over med-hi til bubbling and thick-220F, strain out seeds and cool)
slice/grate corn kernels off the cob, reserving kernels and liquid. Mix ~2TBS milk with cornstarch in a small bowl to make a smooth slurry.
Whisk cream cheese and salt together in a medium bowl til smooth.
Combine remaining milk/cream/sugar/corn/corn syrup in a 4 qt. sauce pan and bring to a rolling boil over med-hi heat and boil for 4 minutes. If you added whole corn kernels remove from heat and press through sieve leaving corn "cases" behind. Return to saucepan and whisk in cornstarch slurry. Bring back to a boil and cook, stirring til slightly thickened ~1 min. Remove from heat. Gradually whisk hot milk mixture into the cream cheese mixture until smooth. Pour into a gallon ziplock freezer bag and submerge sealed bag in ice water bath. Chill ~30 minutes.
Freeze mixture in ice cream maker. Pack into storage container alternating ice cream layer with spoonfuls of blackberry sauce. Freeze until firm.
We served ours with some very rustic (meaning ugly) homemade macarons. You should make this ice cream this summer, before you go bathing suit shopping.