This unconventional ice cream flavor is a surprising late-summer treat. Sweet corn pairs wonderfully with ice cream, creating another way to enjoy the produce from the season.
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.
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Nutrition
Serving: 0.5cup | Calories: 374kcal
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