Kristen Miglore

“Makes a generous 1 quart (1L) BLACK RASPBERRY SAUCE 2 cups (300g) raspberries, black raspberries, and/or blackberries 1 cup (200g) sugar SWEET CORN ICE CREAM 1 ear sweet corn, husked 2 cups (475ml) whole milk 1 tablespoon plus 1 teaspoon cornstarch 1½ ounces (45g/3 tablespoons) cream cheese, softened ¼ teaspoon fine sea salt 1¼ cups (300ml) heavy cream ⅔ cup (135g) sugar 2 tablespoons light corn syrup 1 To make the sauce, combine the berries and sugar in a small saucepan and bring to a boil over medium-high heat. Continue boiling, stirring occasionally, until it reaches 220°F/105°C (5 to 8 minutes). Let cool slightly, then force through a sieve to remove the seeds. (Or leave a few seeds in there just to prove you made it.) Refrigerate until cold before using. Makes about 1¼ cups (300ml). 2 To make the ice cream, slice the kernels from the corn cob, then “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 a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water. 3 Combine the remaining milk, the cream, sugar, corn and juices, and corn syrup in a 4-quart (3.8L) saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and force the mixture through a sieve into a bowl, keeping the corn “cases” 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 heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. 4 Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon (3.8L) Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. 5 Pour the ice cream base into your ice cream maker and spin until thick and creamy. Pack the ice cream into a storage container, alternating it with layers of the black raspberry sauce and ending with a spoonful of 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.”
― Kristen Miglore, Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook