I recently made a new addition to my cookbook collection - Jeni's Splendid Ice Creams at Home, by Jeni Britton Bauer. It is lovely. It's been my bedtime reading for the last week, and I've been dreaming of ice cream every night.
The book is organized by season, and I've decided to try and work my way through the summer section in the next couple of months. If I'm feeling up to it come autumn, I may carry on through the book. We'll see. I've got to get through the summer first. Anyway, the first recipe for summer is Sweet Corn Ice Cream with Black Raspberry Sauce. After glancing through the refrigerator, I realized that I had almost everything I needed to make it, so I picked up the last few ingredients and gave it a go.
I used red raspberries instead of black, since I already had them in the freezer. Honestly, I don't think I've ever seen a black raspberry in my life. A few months ago, I saw white raspberries at the grocery store, and they froze me in my tracks. I had no idea such a thing existed. All that to say, the sauce is delicious with red raspberries.
The trickiest part of the whole ordeal was convincing the kids to try it out. I knew if I said, "Hey, kids, want some corn ice cream?" they'd have gone running in the opposite direction. I told them it was called "Red Swirl." Neely loved hers. Aidan tried a few bites before deciding he doesn't like "the red."
I think it's wonderful! The sweet corn flavor is light and summery, and the tangy sweet raspberry sauce blends with it beautifully. Who knew? Jeni. ;)
I don't think it's fair to spill Jeni's recipe here. Her book is brand-spanking new, and I think you should all go buy one yourself! Come back next week to see what I think of her Kona Stout Ice Cream recipe, which I will not be asking my children to sample.