Sweet Corn and Berry Ice Cream, an Ohio treasure travels south!

Sweet Corn and Berry Ice Cream- So unusual yet delicious!

On my recent trip to Ohio, I was fortunate enough to discover a few things, Sweets by Maggie Salted Caramel Cake Balls, Rockmill Brewery and Jeni’s Splendid Ice Cream.  And I was even more fortunate to take home with me, Jeni’s recipes in her beautiful, smart cookbook, along with her offer to consult directly.  Thanks Jeni, I’ll call you if I need you, and yes, as you signed in my book, I will have many pleasures.  🙂

Mise en Place

This recipe is from Jeni’s Splendid Ice Cream Cook Book.  I followed the instructions on my ice cream maker, make sure you do too!!

1 ear of sweet corn, husked
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 ½ ounces (3 tablespoon) cream cheese, softened
¼ teaspoon kosher salt
1 ¼ cups heavy cream
2/3 cup sugar
2 tablespoon light corn syrup
Berry Sauce
1 cup raspberries
1 cup blackberries
½ cup sugar 

Local Berries


Combine the berries and sugar in a small saucepan and bring to a boil over medium high heat.  Continue boiling, stirring occasionally, until the temperature reaches 220 F (5-8 minutes).  Let cool slightly, then force thru a sieve to remove the seeds.  (Or leave them in there just to prove you made it.)  Refrigerate until cold before using.

Berries Cookin'


Prep Slice the kernels from the corn cob, the “milk” the cob by scraping it with the back of your knife to extract the liquid; reserve the kernels and liquid.

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth

Fill a large bowl with ice and water

Soaking the Corn Flavor Up!

Cook Combine the remaining milk, the cream, sugar, corn and juices, and corn syrup in a 4 quart saucepan, bring to a rolling boil over medium high heat, and boil for 4 minutes.  Remove from the heat and for mixture thru a sieve into a bowl, leaving the corn “casing” behind.  Return the mixture to the saucepan and gradually whisk in the cornstarch slurry.  Bring back to a boil over medium high heat and cook, stirring with a heat proof spatula, until slightly thickened, about 1 minute.  Remove from the heat.

Thru the Sieve- Squeeze every bit of flavor out you can!

Lil' Tip...if no one is around to hold your ziplock

Ice Bath- Shake it around to get it to cool even faster!

Chill Gradually whisk the hot milk mixture into the cream cheese until smooth.  Pour the mixture into a 1-gallon Ziplock freezer bag and submerge into the ice bath.   Let stand, adding more ice as necessary, until cold, about 30 minutes.

Freeze Pour the ice cream base into the frozen canister and spin until thick and creamy.

You Scream, I Scream!

Pack the ice cream into a storage container, alternating it with layers of the berry sauce and ending with a spoonful of the sauce; do not mix.  Press a sheet of parchment directly against the surface, and seal with an airtight lid.  Freeze in the coldest part of your freezer until firm, at least 4 hours.

Makes a generous quart

Sweet Corn and Berry Ice Cream-Quintessential Summer Treat!

I hope you enjoy this Ohio treasure as much as I do!


Backyard Fig and Vanilla Balsamic Glaze

Fig Farmer!!  While we were in Alabama I became a farmer, yup- I went out in the morning and got myself some food from the yard, brought it into the table and ate.  It was awesome, fresh figs from the tree, blueberries from the bushes.  While blueberry cobblers were baking, I sat myself in front of a bowl of Brown Turkey Figs and had a feast.  As far as the chores of farming, I have to admit, I did not get a chance to participate, none the less, I did supply some tasty treats!

Brown Turkey Fig Tree! Endless Possibilities!

This Fig and Vanilla Balsamic Glaze made it to the rest of our meals, it was lovely on a Caprese sandwich, drizzled over grilled asparagus, and went perfectly on a bowl of vanilla ice cream.  I made it while the cobbler was going; it really is a “Set it and forget it” item.  Just prep it up, put it in the pot and let it simmer slowly.  Easy!  I am super fond of things that offer a long shelf life, time is limited in most of our lives, so I like to make things that don’t have to get used up within a week- This glaze is certain to be gone for it spoils –

Brown Turkey Figs- quartered with the tree stem removed.


Fig and Vanilla Balsamic Glaze

  • 1 cup fresh brown turkey figs, quartered
  • 1/3 vanilla bean, sliced open lengthwise (you can substitute ½ teaspoon vanilla extract if necessary)
  • 12 oz balsamic vinegar (I use inexpensive vinegar when I am playing with it, and save the good stuff when the balsamic will stand alone)

Figs, sliced vanilla bean and balsamic vinegar- this will simmer slowly into a delicious syrup

It’s super easy!! Place all the ingredients in a heavy 2 quart pot and let it simmer slowly.   Boiling it too rapidly will result in a burnt flavor, one that cannot be fixed.  The same burnt flavor will occur if you reduce it too far.  When the balsamic vinegar has reduced to about a quarter of what you started with you are in business.  Too test if it is thick enough, check to see if it is nappe, which is to “coat the back of a spoon”.  Just dip your spoon into the pot, if most of the glaze fall from the spoon, but the back is still coated ….You’re Winning!!!!

Strain the glaze- Apply some pressure with the back of a spoon to get the glaze, I don't mind if the seeds of the fig squeeze thru, it just makes it look more homemade 🙂

Strain the glaze and allow to cool- I reserved the balsamic figs as sundae toppers.  Keep the glaze refrigerated* for up to a year.

** I recommend refrigerating this because of what I added to it- a vinegar reduction with nothing added does not need to be refrigerated.

Fig and Vanilla Balsamic Glaze- perfect with fish, chicken, grilled vegetables and meats, cheeses, berries and ice cream

Vanilla Ice Cream with Fig and Vanilla Glaze- here I used the balsamic figs I cooked in the vinegar

Fig and Vanilla Balsamic Glaze with Vanilla Ice Cream- Move over hot fudge, here something better!!!!

Bon Appetit Ya’ll!


Farmer Carroll