Late August has wonderful produce that has had the whole summer to ripen and develop flavor. Think squishy figs, jammy blackberries, sweet corn kernels, beefy juicy tomatoes, juicy stone fruit, and heavy melons. I wanted to celebrate this lazy warm golden month with an ice cream using some of that amazing seasonal produce. So, I made a corn infused ice cream base with a simple blackberry ripple and crunchy almond crumble. It’s lightly sweet but complex, and has a gorgeous texture throughout. One of my favs.
Ingredients:
250 ml oat milk (I find Oatly barista milk the best)
250 ml plant-based double cream (I like Flora or Oatly)
(These dairy-free options can be substituted with regular dairy (full-fat milk & double/heavy cream), with no adjustments!)
4 egg yolks
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