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Corn Ice Cream Shortcakes with Blueberry Compote

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1/3 cup granulated sugar
  • 6 ounces blueberries (1 ½ cups)
  • Coarse sanding sugar, for sprinkling
  • Heavy cream, for brushing
  • 2 tablespoons plus 1 teaspoon granulated sugar
  • + 13 more ingredients
    • 1 teaspoon baking soda
    • 1 tablespoon baking powder
    • 1 cup cake flour (not self-rising)
    • 3 cups all-purpose flour, plus more for surface
    • 9 large egg yolks
    • Coarse salt
    • ¾ cup granulated sugar
    • 2 cups whole milk
    • 1 ½ cups low-fat buttermilk
    • 2 sticks cold unsalted butter, cut into small pieces
    • Salt
    • 2 cups heavy cream
    • 4 ears corn, shucked

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. (...

View full recipe at SpringPad

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