It’s July – National Ice Cream Month! I don’t celebrate many food holidays/months, but this is one I can’t miss. If you’ve been following along on Instagram, I’ve started my own little celebration: ice cream of the day (ICOTD for short), sharing a daily ice cream photo from years past as well as a few new flavors. Earlier this week I made a rare declarative statement about coffee ice cream being my favorite always and forever. It’s not often that I enjoy being proven wrong, but finding a new ice cream flavor to beat out a stellar classic is a pretty great exception. This sweet corn and black raspberry ice cream is brilliant in every way…entirely unsurprising since it comes from the fabulous Jeni. It’s unique, beautiful, and the flavors perfectly compliment each other. Maybe it’s the native Hoosier in me, but the sweet corn ice cream makes me weak in the knees.
I had my heart set on making this with black raspberries as called for, even though I knew they would not be easy to find. They weren’t available in our produce delivery and I couldn’t find them even at the grocery store I thought might have a slight chance of carrying them. I wasn’t giving up so easily, so some quick internet searching found me a local farm where we could pick our own. And isn’t that SO much better anyway? Of course it is! We had a fantastic time picking the berries and of course, that kind of fresh flavor can’t be beat. Using local sweet corn and local black raspberries seemed the only right way to make this since fresh, local ingredients are at the heart of everything Jeni’s does. I recommend trying to find someplace near you to pick the berries but if you can’t, don’t worry – there’s a substitution recommendation below. I do urge you to try this though. It will make your tastebuds so happy.