Berry Swirled Buttermilk Ice Cream with Sweet Corn Crumble
Sweet, tangy buttermilk ice cream is swirled with tart and fruity berry jam and crisp, crunchy corn crumble for a sweet treat that tastes like a summer afternoon.
Equipment
- Ice Cream Machine
Ingredients
- 1 ½ cups buttermilk
- 1 ½ cups heavy cream
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- kosher salt
- ⅔ cup berry jam (strawberry, blueberry, blackberry - or a combination of multiple kinds)
Sweet Corn Crumble
- ⅔ cup cornmeal
- ¼ cup granulated sugar
- 5 tbsp salted butter, room temperature
Instructions
- Prepare the Sweet Corn Crumble:Preheat the oven to 400°F. In a bowl, combine the cornmeal, sugar, and softened butter to form a dough. Press the corn dough into a small, greased baking dish to form a layer about ¼ inch thick. Bake for 12-15 minutes, until cooked through a slightly golden. Allow to cool, then crumble into pieces.
- Whisk together the buttermilk, heavy cream, sugar, vanilla extract, and a pinch of kosher salt. Pour into a prepared ice cream maker (at least 5 cup capacity) and churn the mixture according to your model's instructions, usually about 20 minutes, until it is the texture of soft-serve ice cream.
- Into a freezer-safe container, scoop a layer of buttermilk ice cream. Using a small spoon, drop ½-teaspoon dollops of berry jam over the ice cream. Sprinkle with a layer of the Sweet Corn Crumble.Repeat with the remaining ice cream, jam, and crumble (feel free to add more or less jam and crumble, to your liking).
- When all the ice cream has been layered, use a butter knife to swirl through the layers, lightly incorporating the toppings throughout the ice cream (about 4-5 good swirls).Place the ice cream into the freezer to harden, about 4 hours, or overnight.
- Scoop, serve, and enjoy.