Sweet Corn Ice Cream With Blackberry Verbena Sauce
Sweet corn ice cream is a popular dessert in the American Midwest, where corn is a staple crop.
This is vegetarian and gluten free recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Sweet Corn Ice Cream With Blackberry Verbena Sauce
Ingredients
Instructions
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In a blender, blend the sweet corn kernels until smooth.
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In a saucepan, combine the blended corn, milk, cream, sugar, and vanilla extract. Heat over medium heat until the mixture starts to steam, stirring occasionally.
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Remove from heat and let the mixture cool to room temperature.
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Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
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While the ice cream is churning, prepare the blackberry verbena sauce. In a small saucepan, combine the blackberries, verbena leaves, lemon juice, and honey. Cook over low heat until the blackberries soften and release their juices, about 5 minutes. Remove from heat and let cool.
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Once the ice cream is churned, transfer it to a freezer-safe container and swirl in the blackberry verbena sauce.
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Cover the container and freeze for at least 4 hours, or until firm.
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Serve the sweet corn ice cream with a drizzle of the blackberry verbena sauce on top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
