Huskaberry Fin

Tart blackberries from Salinas, CA

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Sweet Corn from Tracy, CA

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

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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.

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

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

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

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All pinted up.

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The finished goods: Huskaberry Fin

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