Photo: Ian Dooley
Sweet Corn and Three Berry Ice Cream
11 ingredients
10 min + 20 min
(1 quart)
openrecipes
I like chunks of things in my ice cream; I find that biting into a juicy kernel of corn is one of my favorite parts of this ice cream. But if you prefer a smoother mouthfeel. Strain both the berry sauce and ice cream base through fine sieves to remove seeds and corn kernel hulls.
Estimated Nutrition (whole recipe, rough)
1090
Calories
31g
Protein
28g
Fat
188g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream Cheese | 1 oz (28g) | 99 |
| Blueberry | 1 cup (148g) | 84 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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
- 6 ounces raspberries
- 3 ounces blackberries
- 3 ounces blueberries
- 1/2 cup sugar
- 1 heaping tablespoon cornstarch
- 1 1/2 cups whole milk
- 4 ounces cream cheese, softened
- Pinch of salt
- 1 ear sweet corn
- 1 3/4 cups heavy cream
- 2/3 cup sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By backtoherroots ·
Recipe sourced from
openrecipes