Yield: about 1 quart


For the black raspberry sauce: 

  • 2 cups black raspberries*
  • 1/3 cup sugar
  • 1 tbsp. cornstarch
  • 1 tbsp. water

For the sweet corn ice cream: 

  • 1 ear sweet corn, husked
  • 2 cups whole milk
  • 1 tbsp. plus 1 tsp. cornstarch
  • 3 tbsp. (1½ oz.) cream cheese, softened
  • ¼ tsp. fine sea salt
  • 1¼ cups heavy cream
  • 2/3 cup sugar
  • 2 tbsp. light corn syrup
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  • step 1: HideShow Images

    To make the black raspberry sauce, combine the black raspberries and sugar in a small saucepan over medium-high heat. Meanwhile, in a small bowl, combine the cornstarch and water and mix until smooth. Bring the berry mixture to a boil, stirring occasionally. Once boiling, stir in the cornstarch mixture.  Let cook about 1 minute more, until the mixture thickens slightly. Remove from the heat and press through a fine mesh sieve to remove the seeds.  Refrigerate until thoroughly chilled before using.

  • step 2: HideShow Images

    Cut the kernels of corn from the cob and place in a medium saucepan. Use the back of the knife or a spoon to scrape against the now spent corn cob, extracting the corn milk into the saucepan as well.  In a small bowl, combine 2 tablespoons of the whole milk with the cornstarch and whisk to a smooth slurry. In a medium bowl, combine the cream cheese and salt and whisk until smooth.  Add the remaining 1¾ cups plus 2 tablespoons of milk, cream, sugar, and corn syrup to the saucepan with the corn. Bring the mixture to a rolling boil over medium-high heat and boil for 4 minutes.  Remove from the heat and whisk in the cornstarch slurry. Return to the heat and bring back to a boil, stirring with a spatula until slightly thickened, about 1 minute.

  • step 3: HideShow Images

    Strain the hot milk mixture through a sieve to remove the corn into the bowl with the cream cheese; whisk until smooth. Transfer the mixture to the refrigerator to chill thoroughly before churning. (Alternatively, you can place the bowl with the mixture into a larger bowl with an ice bath and stir until chilled.)

  • step 4: HideShow Images

    Once chilled, freeze in an ice cream maker according to the manufacturer’s instructions.  Layer the finished ice cream in a storage container alternating layers with the chilled black raspberry sauce.  Cover and freeze until firm, at least 4 hours.

  • step 5: HideShow Images

    *Note: If you are unable to find black raspberries, you can use half raspberries and half blackberries for a similar color and somewhat similar flavor. Still, try to find local berries for best flavor!