FLAVOR STORIES: Sweet Corn & Black Raspberries

Beautiful black raspberries.

Sweet Corn & Black Raspberries is back! This week, Hirsch Fruit Farm brought us hundreds of pounds of the black raspberries that we use to make the jam that we fold into buttery and milky sweet corn ice cream.

One of my favorite meals as a kid was fried chicken and corn fritters. In Peoria, there were many places to go for this meal. There are a few things that I have missed in Columbus - pork tenderloin sandwiches, fried chicken, and most importantly, corn fritters. Corn fritters are like corn doughnuts fried and coated in powdered sugar. They are sweet, corny and yummy.

Try this: dump out an entire pint and slice it like a cake! All of the layers of sauce and ice cream make it look like a layered cake.

Ohio sweet corn is milky and perfectly sweet; we add a little bit of honey, sea salt and fresh cream to make a delightful peak harvest ice cream. Each summer, we add a swirl of handmade black raspberry sauce to our sweet corn ice cream - this is the taste of Ohio in the summer. To be honest, my initial reason for adding black raspberries was visual; complimentary colors often make complimentary flavors too.

The pairing suggestions for this flavor are endless. Scoop on top of blue corn cakes with lots of powdered sugar and spicy chocolate ice cream. Or, add a scoop to brumbleberry crumble served in individual ramekins. Blend corn flakes, corn nuts and chop them in a food processor. For a "fried" ice cream treat (akin to corn fritters), roll sweet corn ice cream in corn flake and corn nut crumbs with a drizzle of spicy honey on top.

Enjoy! Peak Harvest is here.

Comments

[Christine D.]

I tried this flavor for the first time on Saturday, and it was AWESOME! My mom didn't agree though--more for the rest of us! haha

[costa rica investments]

I wish we could have ordered more, because I loved everything we ate, and every other dish I saw come out of the kitchen also looked amazing.

[Jen]

My mom used to make corn fritters for quick Sunday night dinners when we were kids...served up with either sausage or bacon, and some eggs. As kids, the fritters were dunked directly in maple syrup. I can taste them now:). They were typically a fall/winter dish-made from frozen corn out of our garden. This fall, I'll try to recreate this, only dip ours in my mixed berry syrup in honor of jeni's most delicious flavor!

[Rick Budy]

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