Summer means corn in every form, including ice cream. When infused with the milk, it imparts a nice sweet flavor that comes through once finally churned. It won’t be in-your-face corn flavor; it’s more mellow which I quite like. Then pair it with sweet-tart berries and we’ve got ourselves a perfect match. I’ve broken down the recipe into 3 components: ice cream, waffle bowls, and compote.
Sweet Corn Ice Cream from Epicurious
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Waffle Bowls inspired by Williams-Sonoma recipe
Makes 6
Ingredients
- 2/3 cup all-purpose flour
- 1/4 tsp. salt
- 2 eggs
- 1/2 cup sugar
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1/3 cup milk
Directions
Preheat a waffle-cone maker according to the manufacturer’s instructions. Start with heat setting #3 and adjust as necessary, depending on the desired degree of brownness.
In a small bowl, sift together the flour and salt. Set aside.
In a bowl, whisk together the eggs and sugar until the sugar is incorporated and the eggs have lightened in color, about 1 minute. Add the flour mixture and stir until incorporated. Add the butter and milk and stir just until combined.
Spoon a scant 1/4 cup batter, forming a circle in the center of the waffle-cone maker. Close the lid and cook for at least 1 minute before lifting the lid to check for doneness. Continue cooking until the desired color is reached, 1 1/2 to 2 minutes total on heat setting #3. I like mine lightly golden brown.
Quickly remove the waffle from the waffle-cone maker and place it on a corner cup of an upside-down cupcake pan. With a paper cup, press down on the waffle and hold for a few seconds to set the bowl shape. Let cool while preparing the next waffle and repeat with the rest of the batter. Watch my how-to video.
Smashed Marionberries
1 pint marionberries (or blackberries)
3 tablespoons granulated sugar
1 tablespoon lemon juice
Combine berries, sugar and lemon juice. Let sit for 15 minutes. Then gently mash the berries to create a saucy mixture.
