Best Sweet Corn And Blueberry Swirl Ice Cream Recipe By Tasty Recipes

SWEET CORN ICE CREAM WITH BLUEBERRY SWIRL

Steps:

• Place the blueberries, sugar, and water in a small pot and cook over medium-low heat until thick and syrupy (about 5-10 minutes).
• Remove from heat and stir in the lemon juice.
• Cool completely before swirling into sweet corn ice cream (recipe below).
• Freeze the the canister of an ice cream maker overnight.
• Place the yolks, sugar, and salt in a medium heat-safe bowl and whisk together until combined.
• Cut the corn kernels from the cobs (you should have about 3 cups, or 480 grams, of corn kernels) and break the cobs in half.
• Place the corn kernels, cobs, milk, and cream in a medium pot, and bring the mixture to a simmer over medium low heat, then reduce to a simmer and allow to steep for 10-15 minutes.
• Pour the hot milk mixture through a fine-mesh sieve into a large liquid measuring cup. Discard the cobs and reserve the corn for another use.
• Pour the hot milk mixture into the yolk mixture in a thin, slow stream, while whisking.
• When all the hot milk has been incorporated into the yolk mixture, transfer your combined ingredients back the medium pot and cook over low heat, whisking constantly, until it has thickened slightly.
• Transfer the mixture back to the heat-safe bowl, stir in the vanilla, cover, and chill overnight.
• Pour the chilled custard into the frozen ice cream maker and churn the custard until it's the consistency of soft-serve (about 15 minutes).
• Transfer a third of the ice cream to a loaf pan, then add in a third of the blueberry swirl.
• Repeat twice more, swirling in to create a marble effect, then freeze overnight.

SWEET CORN ICE CREAM WITH CARAMEL CORN RECIPE BY TASTY

Steps:

• In a large cast iron skillet over high heat, grill the ears of corn until charred on all sides, turning every 2 minutes, 10-15 minutes total.
• Remove the corn from the pan, cut the kernels off the cobs, and return the cobs to the skillet. Char on all sides, turning every 2-3 minutes, 10-12 minutes total. Remove the cobs from the pan.
• Cut the cobs in half crosswise and place in a small saucepan. Add ½ cup sugar, the milk, and cream. Bring to a gentle simmer over medium-low heat, 5-7 minutes. Transfer to a heatproof bowl or container and cover with plastic wrap or a lid. Steep in the refrigerator for 2 hours, or up to overnight.
• Remove the cobs from the cream mixture, squeezing as much liquid from the cobs back into the bowl as possible.
• Add the lemon and lime zest to a fine-mesh sieve set over a clean small saucepan. Carefully pour the cream mixture through the sieve over the zest, removing any corn bits that may remain. Bring to a simmer over medium-low heat.
• In a medium bowl, whisk together the egg yolks and remaining ½ cup sugar. Using a measuring cup or ladle, slowly add the warm cream mixture to the eggs to temper, whisking constantly. Once all of the cream has been added, pour the mixture back into the pot and cook until thick enough to coat the back of a spoon, about 3 minutes. If desired, strain the mixture through the sieve once more to remove any curdled bits. Pour the mixture into a clean heatproof bowl or container and cover with plastic wrap. Chill in the refrigerator for at least 4 hours, up to overnight.
• Transfer the ice cream base to a loaf pan or container and cover. Freeze for 4 hours, or up to overnight, until solid. (Alternatively, pour the ice cream base into an ice cream maker and mix according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.)
• Scoop the ice cream into bowls and top with caramel corn and squeeze of lime.
• Enjoy!

DAIRY-FREE VANILLA RASPBERRY SWIRL ICE CREAM CUPS RECIPE BY TASTY

Steps:

• Line a 12-cup muffin tin with paper liners.
• In a small pot over medium heat, whisk together the coconut milk, sugar, vanilla bean pod, and seeds. Cook for 20-25 minutes, until thickened and reduced by nearly half. Remove the pot from the heat and let cool completely, about 20 minutes. Remove the vanilla bean pod and discard.
• Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
• Add the condensed coconut milk mixture to the whipped coconut cream mixture and beat on medium speed for 1 minute, until well combined and fluffy.
• Distribute the mixture evenly between the prepared muffin cups. Add 1 teaspoon of raspberry jam to each cup and use a toothpick to swirl the jam through the ice cream. Top with fresh raspberries, if desired.
• Freeze the cups for 30-60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15-20 minutes to soften before serving.
• Enjoy!