Sweet Corn Ice Cream with Blueberry Swirls (No Churn)

Updated at: Sun, 08 Dec 2024 23:06:42 GMT

Step 1

Put an aluminum cake pan into the freezer.

Step 2

In a sauce pan, bring the heavy cream to a boil and then adjust the heat to low. Place the frozen corn directly into the cream and let them steep for 10 minutes, until the milk has a slight corn flavor and has a slightly light yellow color.

Step 3

Remove the corn from the cream. Hold each piece still with tongs and use a knife to slice all of the kernels off.

Step 4

Place the cob and kernels back into the cream and let it steep for another 15-20 minutes.

Step 5

Discard the cobs, then pour the kernels and cream into a blender and blend until puréed. If you don't have a blender or just don't feel like blending the corn and cream, just strain the cream from the corn. Your ice cream will have a slight corn flavor and less of a yellow color, but it will still be good!

Step 6

Place a fine mesh trainer over a bowl and pour the corn cream purée into a strainer, until the strainer is halfway full of the corn mixture. Use a large spoon to move the mixture around the strainer, and strain the cream liquid from the mashed corn bits. If you don't have a fine mesh strainer, a cheese cloth also works here.

Step 7

Once the cream is fully strained, discard the corn mash/chunks. Remove the aluminum cake pan from the freezer and pour the cream into the pan. Place the cream-filled pan back into the freezer for another 10-20 minutes, until the cream reaches at least room temperature or cooler.

Step 8

While the cream mixture is cooling down in the freezer, let's make the blueberry compote! Two options if you don't want to make the blueberry compote: 1) Skip it. 2) Pour a little (1-2 tsp) water over some frozen blueberries in a bowl, so that they bleed some of their color into the water. Then, you can pour this watered blueberry mixture over the corn ice cream and swirl it the same way that you would with the compote. I've done both versions and they're both fantastic. If you want to do this, read the rest of the instructions and just pour the blueberry water mixture on top of the ice cream once its transferred to the loaf pan, right before you put it into the freezer.

Step 9

For the blueberry compote, heat a sauce pan over medium heat. Add the blueberries, water, honey and lemon juice. Heat for about 5-8 minutes, until the liquid is reduced and slightly syrup-y.

Step 10

Once the cream mixture is cooled, pour it into a mixing bowl. Using a hand mixer, mix on high until the cream feels thicker and slightly whipped, about 2 minutes. This cream mixture will not develop stiff peaks like whipped cream. This is due to the fact there is corn liquid in it, which changes the structure.

Step 11

Add the cream cheese and sweetened condensed milk, and continue to mix on high for 3 minutes, until thick and whipped. The consistency should feel slightly airy, creamy and thick.

Step 12

Pour the corn mixture into a loaf pan. Then, pour as much or as little blueberry compote onto the ice cream as you would like and lightly swirl with a spoon. I recommend using a quarter or half of the mixture, and keeping the extra compote in the fridge. You can use it on toast, or you can use it as a topping on the ice cream.

Step 13

Cover the ice cream with cling wrap or wax paper and let it freeze for at least 4 hours, or overnight. Enjoy!

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