Having made corn butter recently I was wondering what to do with it. I was looking through a book of recipes for ice cream that I got Debbie for her birthday[1]. In that book there was a recipe for sweet corn ice cream with blackberry sauce.
The sweet corn in the ice cream was kernels cooked with the milk and other ingredients and then screened out. What was left would be pretty much the same thing as the corn butter I made. Eureka! A use for corn butter!
I made the ice cream today using two tablespoons of corn butter in a quart of ice cream. I made a blueberry sauce for it, because I had blueberries and not blackberries.
It looked wonderful when I was done.
It actually looks much nicer than it does in that picture. Being pretty is nice, but how would it taste?
I liked it. The ice cream itself is amazing. It’s creamy and smooth and rich and the texture and taste is just like premium quality professionally made ice cream. At first I thought the corn taste was a bit much, but once you get a few bites and mix the taste of corn and blueberry it’s a wonderful combination of flavors.
I’d make it again, but I might use just a tad less corn next time.
[1] Yes, in the usual way of gift giving I got Debbie something I wanted. The book is Jeni’s Splendid Ice Creams at Home. Which I first heard about on NPR of course.
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