Sweet Corn Ice Cream with Blueberry Swirl

Sweet Corn Ice Cream with Blueberry Swirl

One of my very favorite things about summer is all the gorgeous fresh seasonal produce. We live driving distance from the Garden State, New Jersey, and we often remark about how apt that nickname is. Nothing beats a Jersey tomato, with the possible exception of sweet Jersey summer corn or blueberries.

We just can’t get enough seasonal goodness at this time of year. We use these kinds of ingredients in so many of the dishes we make, even desserts. If making ice cream from a vegetable sounds strange to you, you should know that it’s a classic Latin flavor. When you infuse corn with milk and cream, you end up with something that tastes very much like the milk that’s left at the bottom of your cereal bowl. My husband and I tried it for the first time at a Mexican ice cream stand, and we just fell in love.

Sweet Corn Ice Cream with Blueberry Swirl

It’s really pretty simple to make this recipe, especially when you have all the right tools. Start by freezing the bowl of your KitchenAid® Ice Cream Maker in your Counter Depth Side-by-Side Refrigerator overnight, so it’s good and cold.

Sweet Corn Ice Cream with Blueberry Swirl

While the Ice Cream Maker is freezing, you can get started on making the custard. Place the eggs, sugar, and salt in a heat-safe bowl and whisk them together to combine.

Then, cut the corn kernels from the cobs (you should have about 3 cups, or 480 grams, of corn kernels) and break the cobs in half. Place the corn kernels, cobs, milk, and cream in your 3.0-Quart Saucepan from your KitchenAid® Stainless Steel 10-Piece Set.

Sweet Corn Ice Cream with Blueberry Swirl

Bring this mixture to a simmer over medium low heat on the cooktop of your KitchenAid® Gas Convection Slide-In Range. Then, reduce the heat to the lowest “simmer” setting and allow to steep for 10-15 minutes so it really picks up the flavors of the corn.

Then, strain out the solids and pour the hot liquid into the yolk mixture in a slow and steady stream while whisking, just to warm everything up slowly. Once it’s all combined, transfer the custard back into your 3.0-Quart Saucepan and cook it over low heat, whisking constantly, until it’s thickened slightly. This pot is perfect for this task because it heats so gently and evenly.

Finally, add the vanilla and chill the ice cream base overnight in your Counter Depth Side-by-Side Refrigerator.

Sweet Corn Ice Cream with Blueberry Swirl

The next day, after your ice cream base and Ice Cream Maker have had sufficient time to chill, you can get started on the blueberry swirl. Just pop your berries into the 1.5-Quart Saucepan along with a little sugar and water, and let those ingredients simmer together over medium-low heat until thick and syrupy, about 5-10 minutes. Once they’ve cooked down, add a little fresh lemon juice so that the flavors really pop.

Sweet Corn Ice Cream with Blueberry Swirl

Now you’re ready to start churning. I love to use my Ice Cream Maker, as it’s such a pleasure to make ice cream when you don’t have to lug a big standalone machine out of storage every time. My KitchenAid® Stand Mixer has a permanent place on my kitchen counter, and attaching the Ice Cream Maker to it is incredibly easy!

Sweet Corn Ice Cream with Blueberry Swirl

Transfer the chilled custard to the bowl and set the mixer to medium-low speed. This doesn’t take long, and you’ll have ice cream that’s the consistency of soft-serve within about 15 minutes.

Sweet Corn Ice Cream with Blueberry Swirl

I know it’s hard, but try not to eat it all right out of the bowl! This ice cream will scoop much better if you let it freeze a little longer. I like to freeze my ice cream in my KitchenAid® Loaf Pan, as it has a great capacity to hold all this ice cream and it’s the perfect shape for scooping. Transfer the ice cream about a third at a time, swirling with that gorgeous blueberry compote you just made as you go along. You’ll want every scoop to be ribboned with that sweet sauce!

Sweet Corn Ice Cream with Blueberry Swirl

I love how simple it is to make homemade ice cream with all of my KitchenAid® products. They really take the guess work out of everything and makes my life easier. I know this Sweet Corn Ice Cream with Blueberry Swirl is sure to become a summer favorite in your household. Now all that’s left to do is kick back and enjoy it!

Share your take on this Sweet Corn Ice Cream with Blueberry Swirl recipe on Instagram using #MadeWithKitchenAid for a chance to be featured.

Sweet Corn Ice Cream with Blueberry Swirl

Makes 8-10 servings

INGREDIENTS

For the blueberry swirl

1 cup (75 grams) fresh blueberries
2/3 cup (133 grams) granulated sugar
1/2 cup (118 grams) water
2 teaspoons freshly squeezed lemon juice

For the sweet corn ice cream

8 large egg yolks (144 grams)
2/3 cup (133 grams) granulated sugar
1/8 teaspoon kosher salt
1 1/2 cups (345 grams) milk (I used 1%)
1 1/2 cups (348 grams) heavy whipping cream
4 ears (760 grams) of fresh sweet corn
2 teaspoons vanilla extract

DIRECTIONS

For the blueberry swirl

Place the blueberries, sugar, and water in the 1.5-Quart Saucepan from your KitchenAid® Stainless Steel 10-Piece Set and cook on the KitchenAid® Gas Convection Slide-In Range over medium-low heat until thick and syrupy (about 5-10 minutes). Remove from heat and stir in the lemon juice. Cool completely before swirling into sweet corn ice cream (recipe below).

For the sweet corn ice cream

Freeze the KitchenAid® Ice Cream Maker overnight.

Place the yolks, sugar, and salt in a medium heat-safe bowl and whisk together until combined.

Cut the corn kernels from the cobs (you should have about 3 cups, or 480 grams, of corn kernels) and break the cobs in half. Place the corn kernels, cobs, milk, and cream in your 3.0-Quart Saucepan, and place onto the cooktop of your Gas Convection Slide-In Range. Bring the mixture to a simmer over medium low heat, then reduce to the lowest “simmer” setting and allow to steep for 10-15 minutes.

Pour the hot milk mixture through a fine-mesh sieve into a large liquid measuring cup. Discard the cobs and reserve the corn for another use.

Pour the hot milk mixture into the yolk mixture in a thin, slow stream, while whisking. When all the hot milk has been incorporated into the yolk mixture, transfer your combined ingredients back into your 3.0-Quart Saucepan and cook over low heat, whisking constantly, until it has thickened slightly. Transfer the mixture back to the heat-safe bowl, cover, and chill overnight.

Pour the chilled custard into the cold Ice Cream Maker and attach the dasher to your KitchenAid® Stand Mixer. Churn the custard until it’s the consistency of soft-serve (about 15 minutes). Transfer a third of the ice cream to your KitchenAid® Loaf Pan, then add in a third of the blueberry swirl. Repeat twice more, swirling in to create a marble effect, then place the ice cream in the freezer compartment of the KitchenAid® Counter Depth Side-by-Side Refrigerator and freeze overnight. Scoop and serve.

Sweet Corn Ice Cream with Blueberry Swirl Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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