What does it take to be named Mother of the Year? According to my little one, this feat involves an entire list of tasks.
They include stopping at every playground we pass by, and if there’s a toy store, it’s not optional. We have to go in.
On these long summer days with plenty of light, it also means going to sleep later than the official bedtime.
The most important qualification is allowing him to consume ice cream for dessert every night after dinner. And sprinkles earn me bonus points.
Check, check, check! That sums up most of our summer weekdays and weekends. We are doing it all. So where is my award?
I can’t pick one moment that’s my favorite during all this fun. Joyful summer days are the best.
My son’s love for ice cream is a trait passed down from my grandpa on my dad’s side. He absolutely loved soft serve.
I have fond memories of mini golf and a vanilla cone from Tasty Freeze afterward.
My husband grew up on the East Coast by the beach, so he had no shortage of days that ended with ice cream.
There are far worse things that kids inherit from their parents. A love for ice cream is actually a good one.
I love making ice cream at home. A batch from scratch tastes better than any store-bought pint.
I made sweet corn & blackberry ice cream to celebrate everything that’s in season right now.
Blackberries and corn are usually eaten separately, but they work together in this frozen treat.
First you slice the kernels off the corn and press the juices from the cob into a saucepan. Then you add the milk, cream, sugar, corn kernels and everything else.
Using the liquid from the cob gives you a wonderfully butter, corny ice cream base.
To get that blackberry puree, you treat it like a quick jam, cooking it over the stove and then straining out the seeds.
Once the ice cream base and blackberry jam are cool, you churn the ice cream and then fold in the berries.
I love the swirls and stripes running throughout this sweet corn & blackberry ice cream.
Sweet Corn & Blackberry Ice Cream
- Prep Time: 20 minutes + chilling & freezing
- Cook Time: 9-12 minutes
- Total Time: 29-32 minutes + chilling & freezing
- Yield: 1 quart 1x
1 ear sweet corn, shucked
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1-1/2 ounces (3 tablespoons) cream cheese, softened
1/4 teaspoon sea salt
1-1/4 cups heavy cream
1-2/3 cups granulated sugar
2 tablespoons light corn syrup
2 cups blackberries
Cut the kernels from the corn. Using the back of a knife, scrape and press the juices from the cob. Save both the kernels and the liquid.
In a small bowl, mix together 1 tablespoon milk and the cornstarch.
In a large bowl, whisk together the cream cheese and salt.
In a large saucepan over medium high heat, combine the remaining milk, heavy cream, 2/3 cup sugar, corn syrup, corn kernels and corn juices. Bring the mixture to a rolling boil and boil for 4 minutes. Remove from the heat and pour through a fine mesh strainer into a bowl discarding the kernels before returning to the saucepan. Whisk in the milk cornstarch mixture and boil for 1 minute.
Slowly pour the hot milk into the large bowl with the cream cheese and whisk to combine.
Cool the mixture over an ice bath. Refrigerate until cooled completely.
While the mixture is cooling, make the blackberry sauce. In a small saucepan over medium-high heat, bring 1 cup sugar and the blackberries to a boil and cook for 5-8 minutes until the sugar has dissolved and the berries have released their juices. Pour through a fine mesh strainer and discard the seeds. Chill the sauce in the refrigerator.
Churn in an ice cream maker following the manufacturer’s instructions. Transfer to a storage container alternating layers of ice cream and blackberry sauce. Do not swirl. Freeze the ice cream until firm before serving.
Adapted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer