Sweet Corn Ice Cream
Sweet corn ice cream is a uniquely creamy, summertime dessert made with fresh sweet corn and a custard base. Perfect for late‑summer sweetness.
Servings: 8 servings
Ingredients
- 2 ears fresh sweet corn
- 2 cups + 2 tablespoons whole milk separated
- 1 ¼ cups heavy cream
- ¾ cup granulated sugar
- 2 tablespoons light corn syrup
- 1 teaspoon kosher salt
- 2 large egg yolks
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Prepare the corn: Slice the kernels off the cob and then cut the cobs in half. In a food processor or blender, puree the corn until it is smooth, 1 minute.2 ears fresh sweet corn
- Make the base: In a 4-quart saucepan, combine the 2 cups milk, heavy cream, sugar, corn syrup, and salt. Whisk to combine. Add the cobs and pureed corn to the milk mixture. Place on the stove over medium heat and heat until it is steaming, 4-6 minutes. Then, remove from the heat, cover, and steep for 20 minutes. Once steeped, remove the cobs and return the mixture to medium heat.2 cups + 2 tablespoons whole milk, 1 ¼ cups heavy cream, ¾ cup granulated sugar, 2 tablespoons light corn syrup, 1 teaspoon kosher salt
- Make the slurry: While the mixture is heating, in a separate bowl, create the cornstarch slurry by whisking together the remaining 2 tablespoons of milk, egg yolks, and cornstarch. When the milk and cream mixture begins to simmer, remove from the heat and slowly whisk in the cornstarch slurry. Return to medium-low heat and whisk until simmering throughout and slightly thickened, about 1 minute. Remove from the heat, add the vanilla extract, and stir.2 cups + 2 tablespoons whole milk, 2 large egg yolks, 1 tablespoon cornstarch, 1 teaspoon vanilla extract
- Strain through a fine mesh sieve and cool to room temperature. Refrigerate until well chilled, about 8 hours.
- Freeze: Once chilled, follow the manufacturer's directions for your ice cream freezer. Mine takes about 20-30 minutes to form a soft-freeze consistency. Then place the ice cream in an airtight container in a deep freeze for 4 hours for a harder freeze.
Video
Nutrition
Serving: 0.5cup | Calories: 303kcal