Corn Ice Cream Shortcakes With Blueberry Compote Recipes

CORN ICE CREAM SHORTCAKES WITH BLUEBERRY COMPOTE

Steps:

• 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.
• 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.
• Meanwhile, prepare an ice-water bath. Whisk togetheregg 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.
• 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.
• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze until firm, at least 3 hours.
• Meanwhile, make the shortcakes: Preheat oven to 400 degrees. Sift flours, baking powder, baking soda, granulated sugar, and1 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. Makea well in the center, and pour in buttermilk. Stir until combined.
• 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.
• 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.
• 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.

BLUEBERRY SHORTCAKES WITH COCONUT-LIME WHIPPED CREAM

Steps:

• Make the shortcakes: Line a baking sheet with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter; pulse a few times until the mixture resembles coarse meal. Add the heavy cream and vanilla; pulse until the dough just starts to come together. Turn out onto a lightly floured surface; gently pat into a 5-by-7 1/2-inch rectangle.
• Cut out 6 rounds with a 2 1/2-inch-round cutter; place about 2 inches apart on the prepared baking sheet and refrigerate 30 minutes. Preheat the oven to 350 degrees F. Lightly brush the shortcake tops with heavy cream, then sprinkle with sugar and the coconut chips. Bake until golden and the coconut is lightly browned, 17 to 20 minutes. Transfer to a rack to cool.
• Meanwhile, make the blueberry mixture: Toss the blueberries with the sugar, lime juice and salt in a large bowl. Let sit until juicy, at least 30 minutes.
• Just before serving, make the whipped cream: Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed just until stiff peaks form, about 2 minutes. Gently fold in the coconut cream and lime zest until just incorporated. (Do not overstir or the mixture will become too loose.)
• Split the shortcakes. Stir the mint into the blueberry mixture and spoon onto the shortcake bottoms. Top with the whipped cream, then the shortcake tops.

SWEET CORN ICE CREAM

Steps:

• Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
• Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
• Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.