How we make Sweet Corn & Black Raspberries

Sweet Corn & Black Raspberries is an extremely labor-intensive flavor to make.

We don't use anything from cans or pre-made mixes. We shuck the corn, cut it from the cob, make it into creamed corn, blend it with grass-grazed cream and honey, and then swirl in our made-from-scratch black raspberry sauce.

500 lbs of corn a week, 60 to 70 ears per batch.

We don't cut any corners, we don't take any shortcuts. There are no fillers.

Take a peek into our kitchen and see how it's done.

 

Sweet Corn & Black Raspberries from Jeni's Splendid Ice Creams on Vimeo.

 

Comments

[jultchik]

Hi Jenny,
I find it great that you showed the video! Thank you very much:)
I can now look exactly like the ice cream is made.

Julia

[Jennifer]

I made this last night with Jeni's book and had it for breakfast this morning :)