Bake the Book: Sweet Corn and Black Raspberry Ice Cream
Since corn season began, I've made it a point to have at least a cob or two on hand at all times. It's one of those fleeting summer flavors that I want to make the most of, and that means incorporating corn into nearly every summery meal. Grilled corn on the cob, bright corn salads, creamy plates of creamed corn, many plates of pasta tossed with corn and tomatoes, and scoops of Sweet Corn and Black Raspberry Ice Cream.
This recipe, adapted from Jeni Britton Bauer's Jeni's Splendid Ice Creams at Home, infuses her signature ice cream base with kernels and the milk of perfectly sweet summer corn. Into the corn-infused base go Britton Bauer's holy trinity of ice cream enhancers—cornstarch, corn syrup, and cream cheese—making sure that the ice cream stays smooth and creamy in the freezer. The base is chilled quickly in a freezer bag submerged in an ice bath (another ingenious idea for impatient ice cream makers); it's frozen and layered with a deep purple, sweet-tart black raspberry purée.
After a seemingly interminable four-hour freeze time you'll be left with a quart of ice cream that's about as summery as it gets, creamy and smooth spoonfuls full of that wonderful sweetness that can only come from late summer corn.
Get the Recipe
As always with our Cook the Book feature, we have five (5) copies of 'Jeni's Splendid Ice Creams at Home' to give away.