Description
Sweet corn kernels are steeped in ice cream base and combined with rich mascarpone and sweet blueberry jam for a farewell to summer. Adapted slightly from Jeni’s.
Ingredients
Scale
- 2 cups whole milk
- 1½ Tablespoons tapioca starch
- 3 Tablespoons softened mascarpone cheese
- 1/8 tsp sea salt
- 1¼ cup heavy cream
- ½ cup sugar
- 2 Tablespoons Lyle’s Golden Syrup or corn syrup
- 1 ear of sweet corn, kernels removed
- ½ cup blueberry jam
Instructions
- In a small bowl, mix tapioca starch with 2 Tablespoons of the milk until dissolved and set aside
- In a medium bowl, whisk together mascarpone cheese, salt and cream until smooth; set aside
- Fill a large bowl with water and ice for the ice bath; set aside
- Combine the remaining milk, sugar, golden syrup, corn kernels and the cob in a large saucepan; bring to a boil over medium-high heat and cook for 4 minutes. Remove from heat
- Remove the cob and pour the hot mixture into a blender in small batches and blend until smooth
- Drain the corn base through a cheesecloth-lined colander or fine-mesh sieve and return liquid to the saucepan; slowly whisk in tapioca starch mixture
- Return to medium high heat and cook, stirring, until slightly thickened, about 1 minute; remove from heat
- Place the saucepan into an ice bath and gradually whisk the mascarpone mixture into the hot milk mixture until smooth and cooled
- Once cooled, pour into a gelato maker (or frozen ice cream maker canister) and process until thick and creamy
- Alternate layers of ice cream and blueberry spoon fruit into a chilled storage container and freeze until firm, at least 4 hours or overnight
- Remove from freezer 10 minutes before serving to soften slightly and serve
- Category: Dessert