This Sweet Corn Blackberry Swirl Ice cream is the perfect gelato to celebrate the end of summer produce.

Celebrate end of summer with this Sweet Corn & Blackberry Ice Cream recipe

I’m anxious to transition to the Fall season with all of its deliciously comforting recipes, but I wanted to share one more fun ice cream recipe to celebrate the end of Summer. A last hurrah of sorts.

This sweet corn blackberry ice cream highlights two of the season’s peak ingredients- corn and blackberries. Now, the pairing is a bit unexpected, the end result is simply fabulous.

The essence of ripe, sweet corn in this silky sweet corn ice cream is punctuated by bright berry accents from the jam. What grows together goes together, as I like to say!

Secret ingredient: Blackberry Jam 

For the blackberry jam swirl I reached out to Arian and Chris Blanco of Sweet Lady Cook. They produce small, artisanal batches of seasonal jams. Arian was kind enough to make me a custom batch of blackberry jam especially for this black berry ice cream recipe.  I was so impressed by the intense fruit flavor that I have yet to taste in any other jam. Most other jams and jellies are overpowered by a cloying sweetness, but these have an unmistakably fresh quality that is just wonderful.

Sweet Lady Cook jams are available for sale on their website (as well as locally at Isabella Gourmet Foods, Rori’s Artisanal Creamery and Crazy Good Bread Co.) and they are just as delicious spread on a slice of buttered toast as they are swirled into your last homemade ice cream of the season!

How to get the perfect blackberry swirl into your ice cream base: 

First, line a loaf pan or other ice cream container with a layer parchment paper.  Layer half of the sweet corn ice cream in the bottom of the pan.

Spoon your blackberry jam swirl over the corn ice cream, then top evenly with the remaining ice cream.

Take a spatula and swirl it around through the ice cream. In some areas, scoop up from the bottom. You do not want to mix it, just move your spatula through it gently, kind of turning it over ever so gently.

Of course, if you end up mixing it a tiny bit too much that’s also ok! It’s still delicious !

Tips: 

• Always make sure to store your ice cream in the back of your freezer where the temperature is most stable. That way you can prevent ice crystals from forming. 
• Make sure to use high-quality jam for this recipe. Homemade is best, of course. 
• Because the ice cream base uses so few ingredients, wait until the depths of summer, when you can get really good, sweet ears of corn. 
• Make sure not to boil the ice cream base once you have added the temptered eggs or it will curdle. 

For more summer desserts, make sure you check out:

• Coconut Milk Panna Cotta, 
• Blackberry Ice Cream Soda 
• Vegan Pavlova recipe.

More ice cream recipes

• Strawberry Rhubarb Swirl Ice Cream 
• Cardamom Ice Cream 
• Apple Bourbon Ice Cream

Thanks for reading! To keep up with me in the kitchen,
follow me on Facebook, Instagram, Twitter and Pinterest. If you make this sweet corn & blackberry swirl recipe, don’t forget to share it using the hashtag #LePetitEats!

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Sweet Corn Blackberry Swirl Ice Cream

This Sweet Corn Blackberry Swirl Ice cream is the perfect gelato to celebrate end of summer produce.

Course Dessert

Cuisine American

Keyword blackberry swirl ice cream, sweet corn ice cream

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6

Calories 230 kcal

Ingredients

• 3 ears yellow corn kernels removed from cobs and cobs reserved
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 cup sugar divided
• 6 egg yolks
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 jar blackberry jam

Instructions

1. Place corn kernels, corn cobs, cream, milk and 1/2 cup sugar in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from heat, cover and let steep for 1 hour.
2. Remove cobs and puree mixture in a blender. Strain through a mesh strainer, pressing on solids with a wooden spoon, and return to saucepan. Bring to a boil, taking care not to scald mixture, and remove from heat.
3. Combine egg yolks, salt and remaining 1/2 cup sugar in a bowl and whisk until mixture is thick and pale yellow.
4. Slowly add 1 cup of hot cream mixture to egg mixture, whisking constantly, then add egg mixture to saucepan and simmer over low heat, stirring often, until mixture reaches 160-170 degrees. Add vanilla extract and stir to incorporate.
5. Chill custard in refrigerator or an ice bath, then freeze in an ice cream mixture. When frozen, transfer ice cream to a quart container, adding dollops of blackberry jam intermittently throughout and stirring gently to create swirls.