Sweet Corn Ice Cream With Blackberry Verbena Sauce Recipe (2024)

Don't discard the cobs! Throw them in a freezer bag with other vegetable scraps and when the bag is full, empty it into a pot of water (enough to cover) and simmer away for an amazing vegetable broth. :)

Delicious and surprising...when Ohio corn (the best on the planet) is in season, this is a special treat!
The custard thickened after only a few minutes.
Skip the sauce...this ice cream is ultra rich. The tartness of fresh berries are a better match.

One of my favorite ways to use sweet summer corn. The sauce is a nice accompaniment, but I usually just top the ice cream with a handful of blueberries.

My Filipina mother made corn Popsicles. Her recipe was a can of undrained yellow corn, milk, cream, a teeny bit of sugar and pinch of table salt. Before she purchased the 1960s set of Tupperware popsicle molds, she made the pops in waxed Dixie cups with dessert spoons stuck in them. People think it's weird, but I think it's good. It's also a cool treat for toddlers, healthier and more environmentally-friendly than those stupid pouches of fruit sauce and yogurt.

I used an immersion blender to blend the corn and base, then added the eggs (slowly, while stirring)---broke the custard(curdled/curds.) I think straining out the corn mixture prior to adding the eggs would have worked better as it was hard to judge the custard with all the corny stuff in it. It was just OK in the soft serve stage (very sweet) but when fully frozen, it was too hard, icy & dense. I think it would benefit from something to tone down the sweetness--like some black pepper.

I used 5 fresh, sweet corn cobs (since I had them), and 1 qt pasteurized (not ultra pasteurized) 1/2 and 1/2. The result is fabulous!

The blackberry sauce makes it. I made this for a dinner party and my husband was extremely skeptical, and I was a bit worried when I tasted the custard on its own. But paired with the tartness of the berries, fantastic! The taste was reminiscent of a cobbler in ice cream form. My guests were delighted.

Made from recipe per verbatim, worked great. I was seeking the novelty but had some concerns — know that corn is indeed a good flavor in icecream. The “custard” flavor is strong in this one (likely due to all those yolks). That’s not a criticism, just a statement of fact, some people like their icecream more or less custardy. It froze very well. Haven’t decided on the topping yet. Tart fruit sounds good, other authors suggest butterscotch or dulche de leche

I absolutely love the creamy sweet flavor of this ice cream! I added some vanilla (from a scraped pod) but otherwise made the recipe to the letter. The sauce isn’t necessary, but does add a welcome bright and zesty note to an otherwise creamy/fatty/glorious dessert. A pinch of flaky sea salt takes this ice cream to another level!

I’m not a fan. It tasted so sweet and just was too much. Served it for desert for friends, it was not a hit with anyone, sad to say. It was like eating creamed corn, but frozen.

I followed the directions exactly and used an immersion blender to blend the corn and base. The mixture got very foamy with corn bits of slightly uneven size. As soon as I added the eggs (slowly, while stirring), the mixture looked curdled with very fine curds. Not sure if it was under-blended corn or eggs. It thickened enough to seem salvageable. The resulting ice cream was a bit icy, fibrous, and dense, like you could tell there’s a lot of plant matter in it. Flavor was intensely corny.

How many cups or grams of corn? I already cut corn off ears, and ears can vary greatly in size.

This was a bit of a process to make for results that taste like frozen creamed corn. It’s corny to an almost unpleasant degree. Can’t see my family really eating it other than a curiosity taste. A waste of beautiful same-day farmers market corn.

Good, not great. I would say this is me and my taste buds. Aft boiling and steeping for an hr, I scraped the cobs a 2nd time. Then strained a first time. I proceeded with the custard and then strained again. I have minimal grit. It's lovely, and yellow, and sweet. In fact, so sweet that I did not add the second bit of sugar -- & I regret that. I must recall that once it freezes and 'cures' the taste is different. Needed more salt as well. Freezes hard, so let sit b4 serving. Tastes like corn.

Would lemon thyme work as a sub for lemon verbena, or is it too perfumey?

It is such a waste to see the extra corn that is still on the cob. Use the back of a knife and scrape the rest of the corn flesh into the pot. That is the gold part of the corn, where the juices and sweetness co*ke from. And I did not strain my corn mixture. I love texture of creaminess and corn. I made the custard with corn kernels; let it cool and freeze it, without ice cream maker. Viola. Delish!!!

Looking for a few recipes for ice cream without added sugar, this fit the bill. Am anticipating summer and fresh corn to try it again. Wonderful!

This ice cream froze so hard it was impossible to scoop.

There is a discrepancy between the salt in the ingredients list and in the instructions. Could not find where the other 1/8 tsp salt goes...