Michigan Sweet Corn and Red Raspberry Ice Cream

Adapted from Jeni's Splendid Ice Creams at Home

for the Red Raspberry Sauce:

for the ice cream:

Instructions:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.
  6. Makes about 1 quart

    This recipe was printed from the Everyday Foodie blog. ©2011 Karen McCullough.