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.
While we love Mexican Street Corn, Pickled Sweet Corn, and even Sweet Corn in a Cup (Esquites), sometimes we all need a little bit of a change. Right?!
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.
This decadent sweet corn ice cream is thick, creamy and decadent. It is the perfect way to use summer sweet corn.
- 2 C. milk (we used raw milk)
- 2 C. heavy cream
- 3 ears fresh corn, shucked
- 3/4 C. organic cane sugar
- 3 large, pastured egg yolks
- Use a large knife to slice the kernels off the corn cobs, and place them in a medium saucepan. Break the cobs in half and place them in the saucepan, too.
- Add the milk, cream and 1/2 C. sugar to the saucepan, and slowly bring the mixture to a low boil. Immediately turn off the heat.
- Remove the cobs and discard. Pour the sweet, milky liquid & kernels into a blender and puree well. Allow to sit and infuse in that blender for at least 60 minutes.
- After 60 minutes, pour the sweet milky mixture + kernels through a fine sieve. Discard the kernels and place the sweet milky liquid into the same medium saucepan along with the remaining 1/4 C. sugar.
- Slowly heat the mixture, stirring constantly, until the mixture reaches a simmer. Remove 1/4 C. of the hot, milk mixture and blend with the 3 egg yolks, stirring constantly to prevent them from curdling.
- Add those yolks to the rest of the sweet, milky mixture, stirring constantly until the custard thickens - a few minutes.
- Once the custard coats the back of a spoon, turn off the heat. Allow the custard to cool, then cover and freeze for 4 hours (or, pour in your ice cream maker and follow the manufacturer's instructions.
Have you ever tried Sweet Corn Ice Cream? What is your favorite way to use an abundance of sweet corn?
[…] have made the most delicious sweet corn ice cream that way – in fact, the result is smooth and creamy. I’ve also made peach ice cream […]
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