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Corn Ice Cream Shortcakes with Blueberry Compote

Summer corn isn't just for eating off the cob. The kernels add an unexpected sweetness to ice cream sandwiched with tart blueberry compote in a buttermilk shortcake.

  • Prep:
  • Total Time:
  • Servings: 10
Corn Ice Cream Shortcakes with Blueberry Compote

Source: Martha Stewart Living, July 2011

Ingredients

For the ice cream

  • 4 ears corn, shucked
  • 2 cups whole milk
  • 2 cups heavy cream
  • 3/4 cup granulated sugar
  • Coarse salt
  • 9 large egg yolks

For the shortcakes

  • 3 cups all-purpose flour, plus more for surface
  • 1 cup cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons plus 1 teaspoon granulated sugar
  • Salt
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1 1/2 cups low-fat buttermilk
  • Heavy cream, for brushing
  • Coarse sanding sugar, for sprinkling

For the blueberry compote

  • 6 ounces blueberries (1 1/2 cups)
  • 1/3 cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons fresh lemon juice

Directions

  1. Make the ice cream: Carefully cut kernels from cobs; transfer to a saucepan. Break cobs in half; add to saucepan. Stir in milk, cream, 1/2 cup granulated sugar, and 1 teaspoon salt. Bring to a boil. Let cool; discard cobs.

  2. Working in batches, puree corn mixture in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Return mixture to saucepan, and bring to a simmer over medium heat. Remove from heat.

  3. Meanwhile, prepare an ice-water bath. Whisk together
    egg yolks and remaining 1/4 cup granulated sugar in a small bowl. Whisk 1 cup corn mixture into yolks, then return entire mixture to saucepan, whisking constantly. Cook over medium-low heat, whisking constantly, until custard thickens and can easily coat the back of a spoon, about 10 minutes.

  4. Strain custard through a fine sieve into a bowl, pressing down solids; discard solids. Transfer bowl to ice-water bath, and refrigerate for 1 hour.

  5. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze until firm, at least 3 hours.

  6. Meanwhile, make the shortcakes: Preheat oven to 400 degrees. Sift flours, baking powder, baking soda, granulated sugar, and
    1 1/4 teaspoons salt twice into a bowl. Cut in butter using a pastry cutter or rub in with your fingers until small clumps form. Make
    a well in the center, and pour in buttermilk. Stir until combined.

  7. Turn out dough onto a generously floured surface, and fold over onto itself 3 or 4 times. Roll out dough to a 1-inch thickness. Cut out rounds of dough using a 3-inch biscuit cutter, and transfer to a parchment-lined baking sheet. Gather scraps, and repeat once. Brush shortcakes with heavy cream, and sprinkle with sanding sugar. Bake until golden brown, 18 to 20 minutes.

  8. Make the blueberry compote: Bring 1 cup blueberries, the granulated sugar, water, and lemon juice to a simmer in a small saucepan over medium heat. Cook until berries burst and liquid thickens slightly, about 5 minutes. Stir in remaining 1/2 cup blueberries. Let cool.

  9. Split shortcakes in half, and top each shortcake bottom with a spoonful of blueberry compote, top with a scoop of ice cream, then sandwich with shortcake tops.

Cook's Note

Ice cream can be frozen for up to 3 months. Shortcakes can be stored at room temperature for up to 3 days. Compote can be refrigerated for up to 3 days.

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