清凉一夏，来个玉米蓝莓冰激凌
夏天酷暑难耐，今年夏天尤其如此。我只想待在空调房里，吃个冰激凌降降暑！来试一下玉米蓝莓冰激凌吧。我看到上面的图就觉得好漂亮，都不忍心吃掉它。这是我在网上翻译过来的食谱，是美国印第安纳的一位自由摄影师和美食爱好者Stacy发布的。
先看看所需要的材料：
| 1小把玉米
| 2杯全脂牛奶
| 1大勺玉米淀粉
| 3大勺软化的奶油干酪
| 4小勺海盐
| 四分之一杯粘稠的奶油
| 三分之二杯糖
| 2大勺玉米糖浆
| 蓝莓酱
准备工作：
1. 把玉米粒剥出来，然后用刀背敲到剩下的玉米轴，挤出一点玉米汁，保留玉米粒和玉米汁。
2. 用小碗混合牛奶和玉米淀粉并搅拌成浆。
3. 用中碗充分搅拌奶酪和盐
4. 用大碗装加了冰块的水
加热：
往平底锅中加入牛奶、奶酪、糖、玉米粒和玉米汁，中火煮至沸腾并持续4分钟，随后移开并用筛子过滤溶液到碗里，扔点玉米残渣。把过滤好的溶液重新加入平底锅，并加上之前做好的玉米淀粉和牛奶混合的糊，大火加热，并用耐高温的铲子将其搅拌均匀。一分钟后有点粘稠的时候关火。
冷却：
慢慢地把锅中的混合物倒入奶油干酪里，直到奶油干酪全部融化。把它们装进冰袋里，并放在冰水里，大约半小时后取出。这时会变成松软的冰激凌。如果有必要的话，期间不断加冰块在冰水中以保持持续低温。
冷藏：
把冷却了的冰激凌填充物装到冰激凌筒里，一层蓝莓酱一层混合物，填充时旋转并适当挤压一下。在最上面加上一大勺冰激凌，并淋上蓝莓酱。放在冰箱冷藏4小时。
大功告成！！
附上原文：
I’ve already gone a little crazy for frozen treats this year with the arrival of the bookPaletasby Fany Gerson and the discovery of a fantasticgelateriaa short bike ride from my home. This week’s recipe forSweet Corn and Raspberry Ice Creamis an unusual combination, but photographer Stacy Newgent assures me that it’s her favorite flavor from the newly released book,Jeni’s Splendid Ice Creams at Home, which she was lucky enough to photograph last summer. If using sweet corn in ice cream isn’t quite your thing, you can tryTop Chef Harold Dieterle’s recipe for creamed corn, or you can skip corn all together and tryStacy’s first recipe for apple dumplings. —Kristina
Sweet Corn and Raspberry Ice Cream
Makes a generous quart
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/4 teaspoon fine sea salt
1 1/4 cup heavy whipping cream
2/3 cup sugar
2 tablespoons light corn syrup
Black Raspberry Sauce (see below)
Prep：
1. Slice the kernels from the corn cob, then “milk” the cob by scraping it with the back of your knife to extract the liquid; reserve the kernels and the liquid.
2. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
3. Whisk the cream cheese and salt in a medium bowl until smooth.
4. Fill a large bowl with ice and water.
Cook
Combine the remaining milk with the cream, sugar, corn and juices and corn syrup in a 4-quart saucepan; bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat, and force the mixture through a sieve into a bowl, leaving the corn “cases” behind. Return the mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from the heat.
Chill
Gradually whisk the hot-milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag, and submerge the sealed bag into the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Freeze
1. Pour the ice cream base into a frozen canister, and spin until thick and creamy.
2. Pack the ice cream into a storage container, alternating it with layers of the Black Raspberry Sauce (see below) and ending with a spoonful of sauce; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid.
3. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Raspberry, Black Raspberry or Blackberry Sauce
Makes about 1 1/4 cup
Ingredients
2 cups raspberries, black raspberries or blackberries
1 cup sugar
Instructions
1. Combine the berries and sugar in a small saucepan, and bring to a boil over medium-high heat.
2. Continue boiling, stirring occasionally, until it reaches 220ºF (5 to 8 minutes). Let cool slightly, then force through a sieve to remove seeds (or leave a few seeds in there just to prove you made it). Refrigerate until cold before using.
Ice Cream Cones
Ingredients
2 large egg whites
1/4 cup heavy cream
1/2 cup sugar
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1 teaspoon almond extract
5 tablespoons unsalted butter, melted and slightly cooled
2/3 cup all-purpose flour
Ingredients
1. Turn on the waffle cone iron.
2. Combine the egg whites and cream in a medium bowl with a whisk. Add the sugar, salt and both extracts, and whisk for about a minute to combine well. Whisk in the melted butter. Add the flour, whisking only until the lumps have disappeared and the batter is smooth.
3. Make the cones according to the directions for your waffle cone iron. To shape the cones, see the photo below. When you get really good, there should be no hole in the bottom of the cone!
4. The cones are best the same day they are made, but they will keep for a week in a sealed container.
Recipe reproduced with permission fromJeni’s Splendid Ice Creams at Homecookbook;images by Stacy Newgent, using blackberries because she couldn’t find raspberries!
Why Stacy Chose This Recipe
Last summer I was lucky enough to photograph this cookbook forJeni’s Splendid Ice Creamand eat tons of delicious ice cream! I remember loving this flavor — I love corn! I know it sounds weird in ice cream, but trust me — it’s amazing with the fruit sauce mixed in — really, really delicious. This was actually the first time I’ve ever made ice cream (or ice cream cones). I was so excited when it turned out and I could actually scoop it. I’m going to be making a lot of ice cream with this cookbook.
