Our resident baking babe, MINI MARTHA, returns with an end-of-summer treat to enjoy while your favorite fruits are still in season!
My friend Chrissie recently made an amazing dessert of blueberry crisp with corn ice cream, and I was totally inspired. This blueberry and peach crisp with corn ice cream is pretty perfect. You get your contrasts of sweet and salty, hot and cold, and you get your fruits and veggies in a dessert! Corn ice cream might be a little shocking to some, but when it's paired with sweet and warm blueberries and peaches, the two elements complement each other like they were meant to be. Also, I generally hate nuts in desserts but the almonds in this are amazing. Every other spoonful, you get a crunchy and yummy roasted bite—it really elevates the dish!
Blueberry and Peach Crisp with Corn Ice Cream: (serves 10-15)
Corn ice cream (adapted from Bon Appétit):
3 ears of fresh sweet yellow corn
3 ½ cups of whole milk
1 ½ cups of sugar divided
1 cup of heavy cream
8 egg yolks
½ teaspoon of fleur de sel
½ teaspoon of salt
Peach and blueberry crisp:
1 quart of blueberries
3 yellow peaches
1/3 cup of sugar
½ a lemon
2 cups of flour
2/3 cup of sugar
½ cup of dark brown sugar
½ teaspoon of crushed sea salt
½ teaspoon of salt
1 teaspoon of cinnamon
1 cup of cold butter
1 teaspoon of vanilla extract
½ cup of almonds
1. Start with the corn ice cream. Place the whole milk in a pot and bring the heat to medium. While waiting for the milk to simmer, using a knife remove the corn kernels from the cob and cut each cob in half. Once the milk is simmering add the kernels and the cobs and turn off the heat. Cover the pot and let the corn seep into the milk for 45 minutes.
Once done steeping, take out the cobs. Using an emulsion blender, blend the corn kernels into the milk (or blend in a blender in batches). Strain the corn kernels out of the milk mixture. If the mixture is below 3 cups, add enough milk to bring it up to 3-3½ cups. Heat the corn milk, heavy cream, and 1¼ cup of sugar in a large pot until sugar dissolves.
While waiting for the corn mixture to heat, whisk the eggs, salts, and ¼ cup of sugar. Once the sugar is melted, temper the eggs with the corn mixture by slowly whisking in the warm corn milk into the eggs until the eggs are warmed. Slowly pour the tempered egg mixture back into the pot with the corn milk. With the heat still on medium, constantly whisk the custard until thickened. (To make sure it is thick enough, place a wooden spoon in the milk and run your finger through the custard on the back of the spoon. If there is a clear line the custard is done.) Immediately remove the pot from the heat and strain twice over a bowl. Let the corn custard cool and then place in the fridge for at least one hour but preferably overnight. When chilled, place the corn custard in your ice cream maker and follow the manufacturer's directions. Once done place in tupperware and let harden in the freezer.
2. Make the crumble topping. Place the flour, sugar, dark brown sugar, cinnamon, and salts in a bowl and whisk. Cut the butter up into very thin pieces and mix it into your dry ingredients using a pastry cutter or fork. Finish mixing with clean hands if needed. Then chop the almonds and mix them in also. Finally, pour in the vanilla and mix well. Pour the crumble into a plastic bag and store in the fridge until use.
3. Fruit time! Preheat the oven to 350ºF. Place a s
My friend Chrissie recently made an amazing dessert of blueberry crisp with corn ice cream, and I was totally inspired. This blueberry and peach crisp with corn ice cream is pretty perfect. You get your contrasts of sweet and salty, hot and cold, and you get your fruits and veggies in a dessert! Corn ice cream might be a little shocking to some, but when it's paired with sweet and warm blueberries and peaches, the two elements complement each other like they were meant to be. Also, I generally hate nuts in desserts but the almonds in this are amazing. Every other spoonful, you get a crunchy and yummy roasted bite—it really elevates the dish!
Blueberry and Peach Crisp with Corn Ice Cream: (serves 10-15)
Corn ice cream (adapted from Bon Appétit):
3 ears of fresh sweet yellow corn
3 ½ cups of whole milk
1 ½ cups of sugar divided
1 cup of heavy cream
8 egg yolks
½ teaspoon of fleur de sel
½ teaspoon of salt
Peach and blueberry crisp:
1 quart of blueberries
3 yellow peaches
1/3 cup of sugar
½ a lemon
2 cups of flour
2/3 cup of sugar
½ cup of dark brown sugar
½ teaspoon of crushed sea salt
½ teaspoon of salt
1 teaspoon of cinnamon
1 cup of cold butter
1 teaspoon of vanilla extract
½ cup of almonds
1. Start with the corn ice cream. Place the whole milk in a pot and bring the heat to medium. While waiting for the milk to simmer, using a knife remove the corn kernels from the cob and cut each cob in half. Once the milk is simmering add the kernels and the cobs and turn off the heat. Cover the pot and let the corn seep into the milk for 45 minutes.
Once done steeping, take out the cobs. Using an emulsion blender, blend the corn kernels into the milk (or blend in a blender in batches). Strain the corn kernels out of the milk mixture. If the mixture is below 3 cups, add enough milk to bring it up to 3-3½ cups. Heat the corn milk, heavy cream, and 1¼ cup of sugar in a large pot until sugar dissolves.
While waiting for the corn mixture to heat, whisk the eggs, salts, and ¼ cup of sugar. Once the sugar is melted, temper the eggs with the corn mixture by slowly whisking in the warm corn milk into the eggs until the eggs are warmed. Slowly pour the tempered egg mixture back into the pot with the corn milk. With the heat still on medium, constantly whisk the custard until thickened. (To make sure it is thick enough, place a wooden spoon in the milk and run your finger through the custard on the back of the spoon. If there is a clear line the custard is done.) Immediately remove the pot from the heat and strain twice over a bowl. Let the corn custard cool and then place in the fridge for at least one hour but preferably overnight. When chilled, place the corn custard in your ice cream maker and follow the manufacturer's directions. Once done place in tupperware and let harden in the freezer.
2. Make the crumble topping. Place the flour, sugar, dark brown sugar, cinnamon, and salts in a bowl and whisk. Cut the butter up into very thin pieces and mix it into your dry ingredients using a pastry cutter or fork. Finish mixing with clean hands if needed. Then chop the almonds and mix them in also. Finally, pour in the vanilla and mix well. Pour the crumble into a plastic bag and store in the fridge until use.
3. Fruit time! Preheat the oven to 350ºF. Place a s