Is your mouth wide open in shock? Don’t be alarmed – yes, you are seeing correctly. Sweet corn ice cream is here! Here in the Midwest, sweet corn is a a summer staple. If you don’t grow it, you can easily find it on every roadside stand for sale, fresh from the farm. Since it is a fairly short season, I am always thinking of different ways to enjoy the produce. And since I love ice cream, this became the perfect marriage. Do not let the idea scare you away. The corn sweetens and only slightly flavors this cream, and you can choose to add the kernels or leave them out.
Serve this after a light summer meal and impress your guests with such a creative and new creation. If you don’t add the kernels back, people won’t even be able to place the great flavor at first. Its such a delicious summer treat!
Watch how to make this sweet corn ice cream:
Sweet Corn Ice Cream
- 2 ½ cups heavy cream
- 2 ½ cups milk
- 3 ears fresh sweet corn
- 1 cup white granulated sugar
- 6 egg yolks
- In a heavy-bottom pan, whisk together cream, milk, and sugar. Clean and wash the sweet corn. Cut off the corn with a sharp knife and cut the cobs into thirds. (This will help to release the natural sugars of the corn.) Add the cobs and kernels to the milk mixture. Place on stove over medium-high heat.
- In a bowl, separate six egg yolks (save your whites for a meringue!) and whisk together to break up yolks. When the milk mixture starts to steam and is at a simmer, temper the egg yolks by slowly adding ladles of the hot mixture to the yolks. Add the yolks back to the milk mixture, whisking constantly.
- Continue heating until the mixture coats the back of a wooden spoon and holds a stream when you run a finger through it. Strain mixture to separate cobs, corn, and any cooked yolk bits. If you like, add the kernels back to the custard (I think they're a fun addition). Chill mixture for at least four hours or overnight.
- Once chilled, follow the manufacturer's directions on your ice cream freezer. Mine takes about 20-30 minutes to a soft freeze. Then place the ice cream in an airtight container in a deep freeze for four hours for a harder freeze.