Huskaberry Fin

Tart blackberries from Salinas, CA


Sweet Corn from Tracy, CA


Blackberry jam cooking – have to get the temp to 220 to invert the sugar so it does not ice up in the ice cream.


The corn was sliced off the cob and then each cob was “milked” by running it up the side of a thick glass. The corn and corn milk are cooking the the organic cream.


Seeding the blackberry jam – this was a pain. Blackberry’s have a zillion seeds.


Milking out the corn again to remove the kernel casing and let the sweet corn drop into the cream below.


After everything cools overnight, we spin up the sweet corn cream and then fold in the blackberry jam for pinting.


All pinted up.



The finished goods: Huskaberry Fin


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