Michigan Sweet Corn
and Red Raspberry Ice Cream

Michigan Sweet Corn <br /> and Red Raspberry Ice Cream

In June, I ordered the recipe book, Jeni’s Splendid Ice Creams at Home, from my favorite ice cream store based in Columbus, Ohio. The first recipe I tried was Salty Caramel, one of the top flavors I order when I’m in a Jeni’s store. The at-home version turned out very close to the original I love so much that I was excited to try more recipes from the book.

My second attempt was the Sweet Corn and Black Raspberry ice cream; a sweet corn ice cream base with black raspberry sauce swirled through. I’ve had this seasonal summer version in the Jeni’s shops before as well. It may sound odd to some, but trust me when I say that the sweet corn makes for great ice cream and you can really taste the milky sweetness of the corn.

I used fresh Michigan sweet corn, but was having trouble finding black raspberries so I opted to go with the traditional red raspberries. I knew that my version would lack the deep purple color, but the red raspberries would still give it a nice flavor.

The contrast of the slightly gooey, tart-sweet red raspberry sauce (it doesn’t fully freeze) with the creaminess and soft yellow color of the corn base is delicious. Even my husband, Josh, who rarely steers away from traditional flavors like chocolate, couldn’t get enough of this treat.

Michigan Sweet Corn
and Red Raspberry Ice Cream

Adapted from Jeni’s Splendid Ice Creams at Home,

for the Red Raspberry Sauce:

  • 2 c. red raspberries
  • 1 c. sugar

for the Sweet Corn Ice Cream:

  • 1 ear Michigan sweet corn, husked
  • 2 c. whole milk
  • 1 tbsp. plus 1 tsp. cornstarch
  • 1 1/2 oz. reduced-fat cream cheese
  • 1/4 tsp. fine sea salt
  • 1 1/4 c. heavy cream
  • 2/3 c. sugar
  • 2 tbsp. light corn syrup
  • Red Raspberry Sauce (see above)

Instructions:

Make the sauce:
Combine black raspberries and 1/2 cup sugar in a 1-qt. saucepan over medium-high heat, and cook, stirring, until thick, about 8 minutes; strain and chill.

Make the ice cream:

  1. Prep:
    In a bowl, stir together 2 tbsp. of milk and the cornstarch and set aside. Slice kernels off cob of corn then ‘milk’ the cob by scraping it with the back of your knife to push the liquid into the bowl; reserve kernels and juice. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice water.
  2. Cook:
    In a 4-qt saucepan combine the remaining milk, cream, sugar, corn and juices and corn syrup, bring to a boil over medium-high heat and boil for 4 minutes. Turn off the heat and strain the mixture through a sieve into a bowl to remove the solids. Return the mixture to the saucepan and slowly whisk in the cornstarch mixture. Return to a boil over medium-high heat until slightly thickened, stirring with a heat-proof spatula, about 1 minute. Remove from the heat.
  3. Chill:
    Slowly whisk the hot mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon freezer bag, seal the bag and submerge in the ice water for 30 minutes or until mixture is cold, adding more ice as needed.
  4. Freeze:
    Pour the ice cream base into the frozen ice cream maker and freeze following manufacturer’s instructions. Alternate layers of raspberry sauce and ice cream into an air-tight storage container, beginning and ending with the sauce; don’t mix. Press a sheet of parchment paper against the ice cream surface and seal. Freeze at least 4 hours.

 

An Old Local Favorite – With A Twist!

An Old Local Favorite – With A Twist!

Sanders has been a Detroit area favorite for as long as I can remember. They used to have a number of retail counter-style shops that sold ice cream, baked goods and even light lunch options. A number of years ago another Michigan chocolate-maker, Morley Candy Company, took over Sanders products and retail outlets. There are still a few Sanders ice cream parlors scattered around Michigan, though not as many as there used to be and not quite the same.

Sanders was always, and still is, famous for it’s hot fudge. I remember when the rumors were flying around that Sanders was likely going out of business back when I was still in high school. My dad went out and stocked up on dozens of bottles of Sanders Hot Fudge sauce.

While I agree that their hot fudge is delicious, I’ve always been partial to caramel over chocolate. When I recently rediscovered the retail Sander’s shops on a trip to Twelve Oaks Mall in Novi, Michigan I tried one of their new dessert toppings, Cinnamon Pear Caramel. I have been addicted to it ever since.

Unfortunately, although several area grocery stores stock some of the old Sanders favorites, I have yet to find one that carries this new flavor. I find myself making excuses to head to one of the Sanders retail stores and I’ve even put in a request for several jars on my Amazon wish list!

The caramel is so rich and has a great depth of flavor, very complex. I’ve had other great caramel sauces, Sanders Butterscotch Caramel is good in a pinch when I can’t find my favorite. Trust me, if you’re a caramel fan, once you try the Cinnamon Pear Caramel flavor you’ll never want to go back to anything else.

Sanders Cinnamon Pear Caramel sauce is great over a simple dish of vanilla bean ice cream, but I find my favorite way to enjoy it is to make a sundae of vanilla bean ice cream, my own recipe for Cherry Chipotle Oatmeal Cookies crumbled over the top and drizzled (okay, drowning in) Sanders Cinnamon Pear Caramel.

What are your favorite memories of Sanders?