Sweet Corn Bramble


The look of joy and delight on the faces of your unsuspecting audience will never cease to amaze as this unusual concoction at first confounds – and then conquers – even the keenest sceptic. I suggest using yellow sweet corn as it has the fullest flavour – white corn is slightly milder and doesn't quite pack the same punch.


For the Ice Cream 

  • 2 cups whole milk
  • 4 teaspoons cornstarch
  • 1 ear of yellow sweet corn
  • 1 1⁄4 cups whipping cream
  • 2⁄3 cup sugar
  • 2 tbsp. light corn syrup
  • 1⁄4 tsp. kosher salt
  • 3 tablespoons cream cheese, softened

For the Sauce

  • 1 cup black raspberries or blackberries
  • 1⁄2 cup granulated sugar


Make the Ice Cream

  1. In a bowl, stir together 1⁄4 cup milk and the cornstarch; set slurry aside
  2. Cut kernels off cob of corn and cut cob into large chunks; reserve kernels and cob together
  3. In a 4 quart saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; add corn kernels and cob and bring to a boil over medium-high heat
  4. Cook for 4 minutes; stir in slurry
  5. Return to a boil and cook, stirring, until thickened, about 2 minutes
  6. Pour mixture through a fine strainer into a bowl and discard corn solids
  7. Place cream cheese in a bowl and pour in 1⁄4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture
  8. Allow custard to chill, then refridgerate at least eight hours or overnight
  9. Pour mixture into an ice cream maker; process according to manufacturer's instructions

Make the Sauce

  1. Combine black raspberries and 1⁄2 cup sugar in a 1-qt. saucepan over medium-high heat, and cook, stirring, until thick, about 8 minutes; strain and chill
  2. After churning, alternate layers of ice cream and berry sauce in a storage container before freezing