How to Make Sweet Corn Black Raspberry Ice Cream
A perfect summer pairing from nature —milk-flavored sweetness corn brings the initial taste sensation, with black raspberry notes leaving an endless aftertaste. The recipe comes fromJeni's Splendid Ice Creams at Home""I Love"ice cream" "(Jenny Powell, published by Beijing Science and Technology Press)
Sweet Corn Black Raspberry Ice Cream Ingredients and Tools
Main ingredients: off the kernels from a cob of sweet corn (1) full-fat milk (2 cups) millet starch (1 tablespoon plus 1 teaspoon) softened cream cheese (3 tablespoons (42.5 grams)) animal-based heavy cream cup) peeling off the kernels from a cob of sweet corn (1)Seasonings: light corn syrup (2 tablespoons) fine sea salt (1/4 teaspoon (1.22 grams)) granulated sugar (2/3 cup) black raspberry jam(instructions for making see below)Cookware: others, a medium saucepan (1¼Sweet Corn Black Raspberry Ice Cream Method:
1. Preparation: remove the kernels from the cob and use the back of a knife to scrape the corn cobs for "milking," extracting the liquid while keeping the kernels and the liquid.In a small bowl, mix together cornstarch and about 2 tablespoons of milk until thick and smooth. In a medium-sized bowl, beat cream cheese and salt until smooth.
In a large bowl, add water and ice (a lot more ice) to create an ice bath.
2. Making: prepare a large pot that can hold about 4 liters, adding the remaining milk, cream, sugar, corn kernels, corn juice
and corn syrup to it, mixing well until uniform, then cook over medium-high heat until boiling and continue for 4 minutes. Remove from heat, strain out any corn hulls. Return the mixture to the pot and stir in a thick paste of milk and cornstarch mixture slowly while stirring constantly until slightly thickened on low-medium heat for about 1 minute.3. Cooling: mix the hot milk mixture into the cream cheese in the medium-sized bowl, beating until smooth. Pour the combined mixture into a large resealable plastic bag (4 liters) and place it in the ice bath, keeping upright, adding more ice as necessary to cool for about 30 minutes.4. Freezing: pour the ice cream base into the freezing container of an ice cream maker, turn on and churn until thickened and smooth.
Transfer the ice cream to a freezer-safe container, layering the black raspberry jam in layers, leaving the last spoonful at the top without mixing.Cover with parchment paper directly, seal well. Place in the coldest part of the refrigerator for at least 4 hours before serving when hardened. Tips:Raspberry, blackberry or blackcurrant jam This type of jam does not freeze completely solid and is perfect to add to ice cream during packaging. Ingredients (makes about 1.25 cups) 2 cups raspberries, blackberries and/or black currants, 1 cup granulated sugar.
Method: mix berries with sugar in a small saucepan, heat over medium-high heat until boiling, stir occasionally until the jam reaches 104.5℃, about 5 to 8 minutes. Let it cool slightly before using a spoon back to strain through a sieve, discarding any seeds (or keep some for authenticity).
Freeze: Pour the ice cream mixture into the freezer bowl of the ice cream maker and turn on to stir until the ice cream becomes thick and smooth. Transfer the ice cream into an airtight container, layering it with layers of blackberry jam, leaving the last spoonful on top without mixing in. Cover the surface directly with a sheet of baking paper and seal with a lid. Place in the coldest part of the refrigerator freezer for at least 4 hours. Once hardened, it is ready to enjoy.
Tip:
Raspberry, blackberry, or blackcurrant jam This jam will not fully set when frozen, making it perfect for layering into the ice cream. Ingredients (makes about 1¼ cups): 2 cups raspberries, blackberries and/or black currants, 1 cup granulated sugar. Method: Combine the berries with the sugar in a small saucepan and stir until mixed. Heat over medium-high heat to boiling, stirring occasionally, until the jam reaches 104.5℃, about 5-8 minutes. Cool slightly, then use the back of a spoon to strain through a sieve, removing any seeds (or leave a few for authenticity). Refrigerate until chilled before use. Then place it in the refrigerator to chill until needed.
