Yet another tub of ice cream that I polished off without much help. It made me regret all of the time I’ve spent NOT adding berry swirls to ice cream. I didn’t use up all of my strawberry sauce when I layered it up with the ice cream so every time I spooned into the tub I would pour over some more , ready for the next freezer raid. The sweet corn flavour didn’t come through a whole lot (maybe my corn wasn’t super flavourful?) but it tasted like the best vanilla ice cream, if you’re keen for a stronger sweet corn experience you could double or even triple the amount of corn. The swirl gives you a different experience from just a strawberry ice cream, you alternately get creamy ice cream then tangy swirl, I couldn’t get enough of it. Use whatever berries are in season and cheap, the original recipe used black raspberry’s which I totally would have gone for if they had been at the markets.
Sweet Corn Ice Cream with Strawberry Swirl
Adapted from Jeni’s Sweet Corn and Black Raspberry Ice Cream from Jeni’s Splendid Ice Creams at Home.
2 1/4 cups chopped strawberries
1 cup sugar
Combine the strawberries and sugar in a medium saucepan over medium-high heat, bring to a boil for 5-8 minutes (until it reaches 105 C).
Allow to cool slightly then push through a fine sieve to remove the seeds.
Cover with cling film (press the cling film on to the surface of the syrup to prevent condensation) and chill completely in the fridge before using.
1 ear of sweet corn
2 cups milk
1 tbsp plus 1 tsp cornflour
3 tbsp cream cheese
1/2 tsp fine sea salt
1 1/4 cups thickened cream
2/3 cup caster sugar
2 tbsp glucose syrup
2 tbsp vodka
Husk the corn then cut off the kernels and place them in a medium saucepan, then scrape the corn cob with a knife to collect any remaining liquid (do this over the saucepan to collect it).
In a small bowl mix the cornflour with 2 tbsp of the milk to create a slurry, set aside.
In a mixing bowl large enough to hold the finished mixture whisk together the cream cheese and salt, set aside.
In the medium saucepan where you placed the corn add the rest of the milk, cream, sugar and glucose syrup and bring to a boil over medium-high heat for 4 minutes.
Pour through a strainer into a bowl, using a spoon to scrape the kernels and release the flesh from the tougher outer cases.
Return the mixture to the saucepan and put back on medium-high heat, whisk in the cornflour slurry.
Bring back to a boil for 1 minute, stirring until thickened.
Pour the mixture into the prepared bowl with the cream cheese and whisk until completely smooth, then add the vodka and mix well.
Cover with cling film, pressing it down onto the surface of the mixture to prevent a skin forming.
Chill in the fridge overnight.
Churn according to manufacturer’s instructions, then transfer to a 1L capacity container, layering it frequently with the chilled strawberry swirl (I put mine in a squeeze bottle which makes it a lot easier).
Freeze for at least 4 hours before eating.
If you have any strawberry swirl left over add it to the ice cream as you eat it!