Sweet Corn Ice Cream
A creamy, naturally sweet frozen dessert made from fresh summer corn, rich cream, and egg yolks. This easy-to-make ice cream balances sweetness with subtle savory notes, making it a perfect summer treat that’s nutrient-packed and indulgent at the same time.
Equipment
- 1 Blender or Food Processor
- 1 Medium Saucepan
- 1 Whisk
- 1 wooden spoon or spatula
- 1 Mesh Strainer
- 1 Ice Cream Maker
- 1 Storage Container with Lid
Ingredients
- 2 large fresh corn ears
- 1 cup 8 oz whole milk
- 2 cups 16 oz heavy cream
- ¾ cup 6 oz granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- ⅛ teaspoon table salt
Instructions
- Prepare Corn Kernels: Begin by removing the husks and silks from the fresh corn ears. Using a sharp knife, carefully slice the kernels off the cob, ensuring you get as close to the cob as possible for maximum flavor. Set aside the kernels in a bowl and keep the cobs separately—they will be used later to infuse the custard with extra corn flavor.
- Puree Corn for Creaminess: Place the fresh corn kernels into a blender or food processor. Blend on high speed until the kernels form a smooth, slightly thick puree. This puree will infuse your ice cream base with natural sweetness and a rich corn flavor, providing the signature taste of this dessert.
- Combine Dairy and Corn: In a medium saucepan, pour in the whole milk and heavy cream. Stir in the pureed corn along with the reserved corn cobs. Add half of the granulated sugar to this mixture. Heat the mixture gently over medium-high heat, stirring occasionally to prevent sticking. Heat until small bubbles form along the edges and the mixture is scalding—hot but not boiling. This step allows the flavors to meld and the cream to pick up the corn’s natural sweetness.
- Steep Corn for Maximum Flavor: Once the mixture reaches scalding temperature, remove the saucepan from heat. Cover it with a lid and allow it to steep for 30 minutes. This process lets the corn cobs infuse the liquid with deep, natural corn flavor, enhancing the final taste of your ice cream.
- Prepare Egg Yolk Mixture: While the corn-infused dairy mixture is steeping, take a separate mixing bowl and whisk together the egg yolks, the remaining granulated sugar, and the table salt. Whisk until the mixture becomes pale and slightly thickened. This will serve as the custard base, giving the ice cream its creamy texture and rich flavor.
- Temper the Egg Yolks: After the steeping time, reheat the corn-milk mixture gently until it reaches a scalding temperature again. Then, slowly pour a small amount of the hot liquid into the egg yolk mixture while whisking continuously. This process, called tempering, ensures the eggs do not scramble and helps create a smooth, silky custard. Gradually add the rest of the milk mixture, whisking constantly until fully incorporated.
- Cook Custard to Thickness: Return the combined mixture to the saucepan and place it over medium-low heat. Stir continuously with a wooden spoon or spatula, making sure to reach the edges and bottom of the pan. Cook gently until the mixture thickens and coats the back of the spoon, leaving a visible line when you run your finger through it. This step is crucial for achieving the perfect creamy consistency of your ice cream.
- Strain Custard for Smooth Texture: Remove the custard from heat. Set up a fine mesh strainer over a large bowl and pour the custard through it. Use the back of a spoon or spatula to press down on the corn solids to extract every bit of liquid. Discard the solids. This ensures your ice cream has an ultra-smooth texture without any graininess from the corn.
- Add Vanilla and Infuse More Flavor: Stir in the vanilla extract into the warm, strained custard. Then, return the corn cobs to the mixture for a second round of gentle flavor infusion. Allow the custard to cool at room temperature for about 10–15 minutes before transferring it to the refrigerator. Chill for at least 3–4 hours, or ideally overnight, to let the flavors fully develop and the mixture thicken slightly.
- Remove Cobs and Recover Residual Cream: Once the custard is thoroughly chilled, remove the corn cobs. Carefully scrape any cream clinging to the cobs back into the custard to retain all the flavor. This small step ensures none of the precious corn essence is wasted.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker, following the manufacturer’s instructions. Churn until the mixture reaches a thick, creamy consistency similar to soft serve ice cream. This process incorporates air and creates the smooth, luscious texture that makes homemade ice cream so irresistible.
- Freeze to Firmness: Transfer the churned ice cream into a freezer-safe container. Smooth the surface, then cover with a layer of plastic wrap directly on top to prevent ice crystals from forming. Close with the container’s lid and freeze for several hours or overnight until firm.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit for a few minutes to soften slightly for easy scooping. Scoop into bowls or cones, and enjoy the creamy, sweet, and subtly savory flavor of homemade sweet corn ice cream.
Notes
- Use the freshest corn possible for natural sweetness and vibrant flavor. Summer corn is ideal.
- Do not rush the steeping process; allowing the corn cobs to infuse the cream adds depth to the custard.
- Temper the eggs slowly to avoid scrambling and ensure a silky, smooth ice cream base.
- Straining the custard is essential for removing solids and achieving a creamy, smooth texture.
- Chill the custard thoroughly before churning—this improves consistency and helps the ice cream freeze evenly.
- Plastic wrap directly on the ice cream surface prevents ice crystals and keeps the texture creamy.
- Adjust sugar slightly based on the natural sweetness of your corn; some fresh corn may be sweeter than others.
