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.

 

Jeni’s Splendid Ice Creams at Home

Jeni’s Splendid Ice Creams at Home

Jeni’s Splendid Ice Creams in Columbus, Ohio is famous for their creative gourmet flavors and use of high quality local ingredients. I am a huge fan of the selection and make a point of stopping there often while my husband and I are in town visiting family. I’ve even blogged about Jeni’s in the past. That’s why I was thrilled to see the release of their new cookbook, Jeni’s Splendid Ice Creams at Home, in mid-June. I pre-ordered a copy and received it a day before it’s ‘official’ in-store release.

Last weekend I attempted one of my top-five favorite Jeni’s flavors: Salty Caramel. I was a little intimidated because of a warning on the page about the technique used to create the caramel. I appreciate that they let me know that dry-heating the sugar (without any liquid) makes the process faster, but also more likely to burn the sugar so it requires a very close eye. Despite my reservations the recipe went smoothly thanks to the well written step-by-step instructions.

In general the Salty Caramel ice cream I made in my kitchen was very similar in taste to the shop version. It had rich buttery caramel overtones and subtle salty undertones that complement the sweetness perfectly. The only detail that I felt was missing from the book, were suggestions on the best types of storage containers. I used an air-tight plastic bowl with with fitted lid and I ran into a little bit of an icy texture on top after storing it in the freezer, even after letting it sit at room temperature for about 10-15 minutes before serving (as the book recommends). But, that has not stopped me from enjoying a dish of Salty Caramel goodness for the last several nights!

I was surprised that the book gave away so many of their signature recipes, but I’m also thrilled! I live three hours away from the closest Jeni’s so it’s not always easy to swing by for a scoop and the retailers in the area are a bit costly for a pint. Plus, the enjoyment of making it yourself cannot be replaced.