September 2, 2011

Blueberry Sorbet, Buttermilk and Sweet Corn Ice Creams and Carmelized Corn Flakes

 This is the Best Dessert of Summer 2011, hands down. And there are a few people who had something to say about how it came together.

Admittedly, my favorite food blogger, Tim Mazurek, at my favorite Lottie + Doof tossed me a few bones. His recent post about "weird" sweet corn ice cream was a gift. Claudia Fleming's Sweet Corn Ice Cream was already on my list of things-to-make-if-I-could-only-afford-her-beautiful-out-of-print-cookbook (at last check, a signed first edition is $475 on e-Bay.) Tim figured it out, and pushed my lazy bones going.

Next, Tim posted about a lovely blueberry galette. We had already galetted ourselves out around here so I didn't want to go quite that direction, but his cornmeal pastry dough contains a good splash of buttermilk, which also got me thinking...

All of Tim's flavors sounded exciting and summery together, but I wanted to give them my own twist. So I made this blueberry sorbet, Tim's sweet corn ice cream, and continued to experiment with my smooth invert sugar no-cook base for the buttermilk ice cream as follows:

Sticks Forks Fingers Buttermilk Ice Cream
2 cups cold buttermilk
1 pint cold whipping cream
1 cup granulated sugar
scant 1/4 cup light corn syrup
pinch salt

Stir buttermilk, sugar, corn syrup and salt together in large mixing bowl. Let sit until sugar is completely dissolved, stirring frequently, about 5 minutes. Stir in cold cream until all ingredients are thoroughly combined. Freeze according to ice-cream maker directions. Makes one generous quart.

The crowning glory is the caramelized corn-flake crunchies on top. There is just no good way to describe the goodness of those buttery caramel-y crunchies and how they crown these flavors so beautifully. I adapted the recipe from The New York Times:

Caramelized Corn Flakes
2 tablespoons butter
1 tablespoon dried buttermilk powder
1 tablespoon granulated sugar
1 pinch salt
1 cup corn flakes

Melt butter in small microwavable bowl for about 30 seconds. Stir until butter is completely melted. Add buttermilk powder, sugar and salt. Stir until thoroughly combined. Pour cornflakes on top, and with bottom of measuring cup, smash down on them a few times to crush into medium sized bits. Stir until flakes are evenly coated.

In a small parchment lined baking sheet (a toaster oven is perfect for this) dump mixture and spread flat. Bake at 250-270 degrees until well browned and bubbly (caramelized), about 20 minutes. Watch carefully at the end not to burn. Allow to cool completely, then break up into bits and sprinkle over ice cream.

You want this dessert. You really do. Hurry. Before summer is over and it's too late and you have to file it away for next year. Hurry.

25 comments:

  1. That looks absolutely amazing!!! You'd probably love Gina's post on Jeni's Ice Cream. I've had it in person from Jeni's and it's incredible. Gina as in SPCookie Queen. Hope you have a delightful holiday weekend! Kate @kateiscooking

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  2. I love the idea of caramelizing corn flakes! That's so fun!

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  3. Ahhhh so beautiful. Noticed your buzz is building, so I just added to it!

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  4. What a great idea for a summer dessert! Interesting combination of flavors!

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  5. Wow, who would have thought about caramelised cornflakes? YUM!

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  6. This sounds so interesting! Would love to give this a try.

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  7. That is different for sure. Sounds good.

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  8. What a clever garnish! The dishes you've served them in are very elegant and make this wonderful dessert all the more appealing! Thanks for sharing!

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  9. This is exactly why I love being a part of the community. Someone is always blogging about something new and interesting that we then discover and begin to love. Thanks for sharing and it looks amazing.

    Pam thank you so much for your sweet words of condolence. I am so sorry to hear about Murray. I'll be thinking about you too, hugs.

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  10. This is such an interesting ice cream. Its so intriguing, I would love to make some!

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  11. What an unusual pairing of flavors. It sounds delicious! And lovely photos too!

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  12. Just found your blog through Foodbuzz. I also LOVE Tim/lottie and doof, and funny enough, he was my high school prom date! ;P Great recipe!

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  13. I'm really interested about the sweet corn ice cream. It sound pretty awesome. Might have to break out the ice cream maker for that one.

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  14. Your right...I do want this dessert, I really do! The flavor combination is terrific! Good luck getting the cookbook...

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  15. Hi PAm just wanted to say congrats on the Foodbuzz top 9, well deserved.

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  16. Now this is a great combo of delicious flavors.I've never had buttermilk ice cream it sounds wonerful

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  17. Oh man, this sounds so good. I love strange ice cream flavors and have eaten quite a few - green tea ice cream, adjuki bean ice cream, avocado ice cream, you name it.

    I need to buy buttermilk NOW. You are so inspirational. Thanks.

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  18. Hi Pam,

    This looks so yummy and beautiful too. You can use us for your taste testers in December. Can't wait.

    Love,
    Mom

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  19. Oh Wow, what a combination of all 3 ice cream! just perfect for our tropical weather here in Malaysia. Never had buttermilk ice cream, sounds just like frozen yoghurt. Corn Ice Cream is actually very common here in Asia.

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  20. Your first photo made it seem so difficult... but your post makes it seem manageable - and fun to make! Thanks for the post. I love sorbet.

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  21. This looks delicious! Thanks for sharing. I can't wait to try the caramelized cornflakes.

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  22. Now THAT'S creativity in the kitchen. Love it! Beautiful photos, too, including your header photo.

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  23. This looks amazing. I so want to make this right now!

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  24. Absolutely gorgeous and yummy looking dessert!!

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