Sweet Corn And Black Raspberry Ice Cream Recipes

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RASPBERRY ROSE ICE CREAM



Raspberry Rose Ice Cream image

This dreamy ice cream is super fast to throw together and tastes like summer at its peak.

Provided by Lydia

Time 10m

Number Of Ingredients 5

2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
2-4 Tablespoons rosewater
1 pint fresh raspberries, washed

Steps:

  • In a medium mixing bowl, whisk together the heavy cream, milk and sugar until the sugar is dissolved. Whisk in the rose water, 1 tablespoon at a time, mixing and tasting after each addition.
  • Pour the mixture into your ice cream maker, and freeze according to the manufacturer's instructions. Meanwhile, mash the raspberries with a fork. Either mix in the raspberries during the final minutes of the ice cream churning, or fold them in when you transfer the ice cream to a container.
  • Freeze in a covered container until solid, a few hours.

SWEET CORN AND BLACK RASPBERRY ICE CREAM



Sweet Corn and Black Raspberry Ice Cream image

Provided by Julia Moskin

Categories     ice creams and sorbets, dessert

Time 1h

Yield 1 quart

Number Of Ingredients 10

2 cups whole milk
4 teaspoons cornstarch
3 tablespoons cream cheese, softened
1/4 teaspoon fine sea salt or table salt
1 ear very fresh sweet corn, husked
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
2 cups black raspberries, or 1 cup each blackberries and raspberries
1 cup sugar

Steps:

  • In a small bowl, mix about 2 tablespoons milk with the cornstarch to make a smooth slurry. In a large bowl, whisk the cream cheese and salt together until smooth. Fill a large bowl or clean sink with ice and water.
  • Slice the kernels from the corn cob, then scrape the cob with the back of a knife to extract the liquid. In a large saucepan, combine the cob, kernels and liquid with the remaining milk, the cream, sugar and corn syrup; bring to a rolling boil over medium-high heat. Boil for 4 minutes.
  • Discard the cob and strain the mixture through a sieve into a bowl, pressing hard on the solids to extract all the liquid. Return the mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil and cook, stirring, until slightly thickened, about 1 minute. Remove from the heat.
  • Gradually whisk the hot mixture into the cream cheese until smooth. Pour into a thick plastic resealable 1-gallon bag; submerge the bag in the ice bath. Let stand, adding more ice to bath as necessary, until mixture is cold, about 30 minutes. Place in an ice cream maker and churn until thick and creamy.
  • Meanwhile, make the swirl, if using: In a saucepan, bring the berries and sugar to a boil over medium-high heat. Boil, stirring occasionally, until the temperature reaches 220 degrees, about 5 to 8 minutes. Let cool slightly, then strain through a sieve into a bowl, pressing on the berries to release their juices. Cool in an ice bath as in Step 4, or refrigerate until cold.
  • Pack the ice cream into a quart storage container in about four layers, alternating with layers of fruit swirl, and ending with a spoonful of swirl. Do not mix. Press parchment or plastic wrap against the surface, and seal with an airtight lid. Freeze until firm, at least 4 hours. Serve with sugared berries if the ice cream was made without the swirl.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 70 milligrams, Sugar 26 grams, TransFat 0 grams

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