You have to hand it to kids. They say what they think and its hilarious. Even the less than positive feedback makes you smile.
Young missy is a self-described “problem solver” who was able to solve many problems yesterday. Her brother didn’t care for the fruit pop so she solved the problem of an uneaten pop by eating both. We couldn’t figure out how to get the extra floatie out of the pool so she solved the problem by fishing for it with the noodle (the non-food version). I could go on. She could not solve the problem of turning the fruit pop into a chocolate one, despite her brother’s surety that there was chocolate to be had. Oh well, a girl can try. By eating a 3rd pop after dinner, though, missy had solved my problem of wondering if the pops were good enough to replicate. Thank you C.
But on the mystery ice cream for today. It’s got to be no surprise that I’m into corn these days. So, sweet creamed corn with tart blueberries – my version of vanilla ice cream with add-ins. It kind of tastes like soft serve custard but has small pulpy chunks. And the blueberries are in. Large, tart, perfect.The two images below show you mid-churn on the base and adding in the blueberries.
Sweet Creamed Corn Ice Cream with Blueberries
1 1/2 cup corn – roughly the amount taken from an ear of corn (this can be from a pre-cooked ear or fresh)
1/2 cup Whole Milk, separated
1/3 cup plus 2 tablespoons sugar, separated (more if needed to taste)
1 cup Heavy Cream
2 egg yolks
1 teaspoon vanilla
- Make the creamed corn: in a saucepan add the corn, 1/2 cup milk, 2 tablespoons sugar and stir. If the corn is fresh it will have to be cooked to soften it. Put heat on medium and watch the pan, stirring until it begins to simmer. Reduce heat to medium low and put a lid on the pan. Let it sit for 10 minutes to soften. Check it every now and then to make sure its not burning – turn down heat and/or add more milk if needed to make it so. If the corn is pre-cooked, you just need to heat it to a simmer to dissolve the sugar. Turn off the heat and mash using an immersion blender, food processor, blender, or something else. I like a chunky consistency so did not puree till smooth, but you could. You should have about a cup of the creamed corn mixture when your done.
- Make the ice cream base: in a saucepan add the creamed corn, milk, cream, remaining sugar, and salt. Stir to combine and taste. If the corn is really sweet, you may find this sweet enough at this stage. If you want it sweeter, add more sugar by the tablespoon and taste until sweet enough. Whisk in the egg yolks. Turn heat to medium to get the liquid to a simmer then reduce to keep at a slow slimmer. Stir until it forms a custard that coats the back of the spoon. Pour into a container, cover with saran, and chill.
- Churn the ice cream until you can see its almost ready (see picture to left above). Add the blueberries – if you have a machine like mine, I churn it in 2 canisters, divide the berries between them. Put the ice cream in a container to harden and give it a stir to fully mix before putting it in the freezer for at least an hour.
It makes me think of one of my favorite books growing up: Blueberries for Sal.