Sweet Corn Ice Cream
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Sweet Corn Ice Cream
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 4 sweet corn shucked, ears, fresh
- 1 1/2 cups milk whole
- 2 cups heavy cream
- 3/4 cup sugar plus 1 tablespoon if you want it sweeter
- 6 egg large yolks
- 1 teaspoon vanilla
- 1/4 teaspoon salt fine sea salt
- 1/4 cup sour cream
Instructions
- Using a large knife, slice the kernels off the corn cobs and place in a large saucepan.
- Break cobs in half and add to pot along with milk, cream and 1/2 cup sugar.
- Bring mixture to a boil, stirring, then remove from heat.
- Let stand to infuse for 1 hour, then discard corn cobs.
- Using an immersion or regular blender, purée kernel mixture.
- Return mixture to a simmer, then turn off heat.
- In a small bowl, whisk egg yolks, 1/8 teaspoon salt and another 1/4 cup of sugar.
- Add a cup of hot cream mixture to the yolks, stirring constantly so they don’t curdle.
- Add yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until custard thickens enough to coat the spoon, about 10 minutes.
- Pass custard through a fine sieve, pressing down hard on the solids. Discard solids.
- Whisk in vanilla and sour cream until smooth.
- Let custard cool in an ice bath, then cover and chill for at least 4 hours.
- Freeze the custard in an ice cream maker (use the directions for your specific model). We have an attachment for our Kitchen Aid stand mixer, which works pretty well.
- Once the custard is a soft-serve consistency, move it to an air-tight container and freeze for another couple of hours.
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