Photo: Ian Dooley
Sweet Corn Ice Cream with Blackberry Sauce
8 ingredients
openrecipes
The natural sweetness of freshly harvested corn combines with cream to create an unusual—but delicious—ice cream. With a drizzle of fresh blackberry sauce that’s a fruity counterpoint to the rich ice cream, this cooling dessert captures summer in a bowl.
Estimated Nutrition (whole recipe, rough)
251
Calories
6g
Protein
7g
Fat
48g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Blackberry | 1 cup (144g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ears of fresh sweet corn, husks and silk removed
- 3 cups half-and-half
- 1 cup heavy cream, plus more as needed
- 2/3 cup plus 1/2 cup sugar
- Pinch of salt
- 1/4 cup water
- 2 1/2 pints blackberries
- 1 tsp. fresh lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes