Reply #3: If you are in ice cream fantatic [View All]

[mtnester]

Corn and blackberry or black raspberry conserves ice cream..weird but incredible combo.

Here are a couple of links for sweet corn ice cream:

http://kitchen.apartmenttherapy.com/food/dessert/recipe-sweet-corn-ice-cream-011255

and:
Sweet Corn Ice Cream

Makes about 1 quart

1 cup heavy cream
1 1/2 cups half-and-half
1/2 cup plus 3 tablespoons sugar, divided use
2 ears sweet white corn, shucked, kernels reserved, cobs cut into 3 or 4 pieces
8 large egg yolks
1/2 teaspoon vanilla extract or 1/4 vanilla bean (3-inch piece)

1.In a 11/2-quart saucepan, over medium heat, combine the cream, half-and-half, 1/2 cup sugar, and corn cobs. Bring to a simmer. Stir to dissolve sugar. Cook gently for 10 minutes. Remove corn cobs, draining liquid back into the cream base.

2.Whisk the egg yolks together in a bowl. Slowly whisk in the hot cream base, about 1/2 cup at a time. Whisk until well combined and smooth. Return the mixture (now custard) to the saucepan and stir over low heat for 1 minute. Strain the custard through a china cap or fine sieve. Stir in the vanilla.

3. To a small pot on medium heat, add the reserved corn kernels, 1/2 cup water, and the 3 tablespoons sugar. Bring to a simmer. Cook gently until kernels are very soft, about 10 minutes. Add the corn to the custard. Chill and process in an ice cream freezer, according to manufacturer's directions.