This luscious sweet corn ice cream is thick, creamy and incredibly decadent. It is the perfect way to use fresh summer sweet corn.
Sweet corn is a popular ice cream flavor in Mexico. There, it’s common to stir in whole corn kernels to flavor the ice cream and custard base.
Although we don’t live in Mexico, we are somewhat close. Here in Arizona, sweet corn is popular from around early May all the way through September/October.
I’ve been picking up local, organic sweet corn from our CSA share now for several months and it always goes quite fast.
With five kids and a set of parents, it seems like 10 ears disappears much too fast.
Lately, I have been inspired to make so many wonderful dishes by perusing social media. The inspiration for ice cream came from seeing someone on Instagram post a bowl of ice cream.
Sweet corn ice cream.
Their ice cream was made with a few fresh ears of sweet corn and, of course, raw milk.
While I love corn, I wasn’t so sure I wanted my ice cream freckled with corn kernels, so I sought out to make my own smooth and creamy ice cream that enveloped the delicious corn flavor without any other distractions.
Raw milk, cream top, pastured eggs, organic cane sugar, and corn on the cob blend together perfectly in this ice cream. The result is a thick, creamy dessert you will never forget.
How to Make Sweet Corn Ice Cream
This sweet corn ice cream is rather simple – it relies on a few ears of sweet corn. Carefully remove the kernels from the cob and infuse them, long with the cobs, in the sweet liquid. Remove the cobs after the infusion and puree the sweet, milky liquid with the kernels in the blender before pushing through a fine sieve.
Thicken the milky liquid with several pastured egg yolks over low heat until the sweet, milky liquid coats the back of a spoon.
Allow to cool, then pour in your ice cream maker and allow to chill for at least 4 hours. To serve, sprinkle with a smidge of Himalayan Pink Salt.
Sweet Corn Ice Cream is rich and decadent. The taste is so complex a small bowl should be enough to wet your taste buds. This recipe makes just under a quart.
Have you ever tried Sweet Corn Ice Cream? What is your favorite way to use an abundance of sweet corn?