Corn Ice Cream
Indulge in the surprising sweetness of summer with this creamy Corn Ice Cream, a unique twist on traditional frozen desserts that will captivate your taste buds. Made with fresh sweet corn, whole milk, and a touch of vanilla, this recipe strikes the perfect balance between sweet and savory flavors. The corn kernels are blended and strained to create a silky base, then combined with a rich custard made from egg yolks, heavy cream, and sugar for a luscious texture. Perfectly churned and frozen, this ice cream is a delightful treat that showcases the natural sweetness of corn in every spoonful. Whether served on its own or topped with caramel or cinnamon, this homemade corn ice cream offers a gourmet dessert experience that’s as unexpected as it is irresistible. Bonus: it's a great way to highlight fresh, seasonal produce!
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Recipe Information
Ingredients
- 2 cups Fresh sweet corn (about 3 ears, kernels removed)
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the corn kernels and whole milk. Heat the mixture over medium heat until it starts to steam but does not boil. Remove from heat and let the mixture cool slightly.
Using a blender or food processor, blend the corn and milk mixture until smooth. Strain the mixture through a fine-mesh sieve or cheesecloth into a large bowl to remove the solids. Discard the solids.
Return the strained corn milk to the saucepan. Add the heavy cream and heat over medium-low heat until warm.
In a separate bowl, whisk together the granulated sugar, egg yolks, vanilla extract, and salt until the mixture becomes pale and slightly thickened.
Slowly temper the egg yolk mixture by adding a ladleful of the warm corn milk mixture while whisking continuously. Repeat this process with another ladleful of the warm milk mixture.
Pour the tempered egg mixture back into the saucepan with the remaining corn milk mixture. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon. This should take about 5-7 minutes.
Remove the custard from heat and pour it into a clean bowl. Cover the surface with plastic wrap directly touching the custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours or until completely chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions, usually 20-25 minutes. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Serve scoops of the corn ice cream on its own, or pair it with a drizzle of caramel or a sprinkle of cinnamon for a delightful treat.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 30.6 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 107 mg | 8% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
