This sublime summer ice cream features Ohio sweet corn and black raspberries grown for us by Hirsch Fruit Farm and Rhoads Farm, just south of our Columbus, Ohio, kitchen. All the corn used is fresh not canned and the eye-popping purple sauce swirled throughout is made from scratch in our kitchen.
This year we’re using 4,914 pounds of Ohio sweet corn, which equates to 39,312 ears of corn. As for the delicious field-ripened black raspberries, they’ll weigh in 351 pounds. When the goods arrive at our kitchen, the place instantly smells like summer. The super-sweet corn is thoroughly blended with the cream to make a smooth, creamy corn ice cream, and the black raspberry sauce folded in adds a beautiful sweet-tart, floral perfume.
A long-running late-summer favorite that we bring back every year, Sweet Corn & Black Raspberries has enjoyed a loyal following since Jeni first made it almost 15 years ago. Check, out the full story in Jeni’s Splendid Ice Creams at Home (p.62).