Corn Ice Cream Recipe
User Reviews
5
Corn Ice Cream Recipe
Description
The Corn Ice Cream Recipe features fresh sweet corn that is sliced from the cob and blended briefly with milk to break up the kernels and extract corn flavor. This mixture is combined in a saucepan with heavy cream, sugar, salt, and the corn cobs themselves to simmer lightly, then steeped off heat to infuse maximum corn essence. After straining out solids, the liquid is gently reheated until steaming.
Egg yolks whipped with the remaining sugar are tempered with the hot corn liquid to form a smooth custard base without curdling. This custard is then churned to achieve a creamy ice cream texture. The final product offers a subtle sweetness accented by corn’s naturally creamy flavor.
Serve this ice cream in sugar cones or alongside compotes such as blueberry pie filling or blackberry sauce. Caramel sauce can also complement the sweet corn notes well. Using frozen or canned creamed corn can substitute for fresh corn when out of season, preserving much of the intended flavor.
Ingredients
- 4 ears corn fresh sweet
- 1 1/2 cups milk whole
- 1 1/2 cups heavy whipping cream
- 3/4 cup granulated sugar
- 6 large egg yolk
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Slice the corn kernels from off the cob using a sharp knife. Add the kernels and milk to a blender and blend for 10-15 seconds to break up the kernels.
- Transfer the milk and corn to a medium saucepan along with the cobs, heavy cream, about half of the sugar, and salt. Heat over medium heat, stirring occasionally, just until it comes to a bare simmer. Remove from heat and let the corn steep for at least 10 minutes or up to 1 hour for even more corn flavor.
- Strain the liquid through a fine mesh strainer, discarding the corn cobs and any other solids. Return the milk and cream mixture to the saucepan and heat over medium heat just until small bubbles start to form around the edges of the pan and the liquid steams when you stir it.
- While the liquid heats, whisk the egg yolks with the remaining sugar until light, about 1 minute. Gradually whisk 1 cup of the hot liquid into the egg yolks to gently bring up their temperature without scrambling the eggs. Pour the tempered eggs into the saucepan with the rest of the custard base.
- Cook and stir until the mixture reaches 170 to 175 degrees F on a candy or digital thermometer or is thick enough to coat the back of a spoon. Remove from the heat and stir in the vanilla extract. To cool quickly, place the pan over an ice water bath, stirring it occasionally. Chill in the fridge until cold.
- When the base is thoroughly chilled, transfer it to an ice cream maker and churn for 20-30 minutes until it reaches the consistency of soft serve ice cream. Transfer the churned ice cream to a freezer-safe container and freeze for 4-6 hours until firm and scoopable.
Notes
- Use thawed frozen or canned creamed corn if fresh sweet corn is not available to maintain the flavor.
- Serve the ice cream with sugar cones or complement with blueberry pie filling, blackberry sauce, or caramel sauce for added flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 163mg | 54% |
| Sodium | 93mg | 4% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 732IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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