Creamy Sweet Corn Ice Cream
Silky, subtly sweet, and naturally creamy, this Sweet Corn Ice Cream combines fresh summer corn with a smooth custard base. Light on fat but rich in flavor, it’s easy to make at home and perfect served with berries or in ice cream sandwiches. A unique, crowd-pleasing dessert that celebrates seasonal produce.
Equipment
- 1 Blender (medium)
- 1 Large saucepan
- 1 Medium Mixing Bowl
- (1) Wooden spoon
- 1 Fine-mesh sieve
- 1 Small saucepan
- 1 Ice cream maker (or alternative freezer-safe container for no-churn method)
Ingredients
- 3 ears of corn kernels removed (~2 1/4–2 1/2 cups)
- 2 3/4 cups low-fat milk
- 3 large egg yolks
- 1 cup granulated sugar
- 1 1/2 teaspoons unflavored gelatin
- 1/2 cup heavy cream
- Pinch of salt
Instructions
- Prepare the Corn Mixture: Place the fresh corn kernels in a blender with the milk and process until the kernels are finely pureed. Pour this mixture into a large saucepan and heat over medium-high, stirring occasionally until it begins to steam. Meanwhile, whisk the egg yolks and sugar in a medium bowl until smooth and pale. Gradually pour the steaming corn-milk mixture into the yolks, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring with a wooden spoon until it thickens slightly and reaches 175–180°F. You can check readiness by dipping a spoon and running your finger through the line—the line should remain clearly. Remove from heat and chill in the refrigerator for 4–12 hours.
- Bloom the Gelatin: While the corn mixture chills, place the heavy cream in a small saucepan. Sprinkle the unflavored gelatin over the cream and allow it to sit for 5 minutes to soften, or “bloom.” Gently heat over medium-low, stirring constantly, until the gelatin is fully dissolved. Avoid boiling. Once dissolved, stir this cream and gelatin mixture into the chilled corn custard to create a silky, smooth base.
- Strain the Ice Cream Base: Pour the corn custard through a fine-mesh sieve into a clean bowl, pressing gently on the solids to extract every bit of liquid. Stir in a pinch of salt to enhance the sweetness and balance the flavors. This step ensures a creamy, lump-free texture.
- Freeze the Ice Cream: Transfer the smooth mixture to an ice cream maker and freeze according to the manufacturer’s instructions, usually about 20–30 minutes until it reaches a soft-serve consistency. For a no-churn alternative, pour the mixture into a freezer-safe container and freeze for 45 minutes. Remove and pulse in a blender or food processor to break up ice crystals, then return to the container and freeze for another 4–5 hours until firm.
- Serve and Enjoy: Scoop the corn ice cream into bowls or cones and top with fresh berries like blueberries, blackberries, or raspberries for a perfect sweet-and-tart contrast. You can also sandwich it between cookies for a fun twist. Serve immediately or store in an airtight container in the freezer for up to one week.
Notes
- Use fresh, in-season corn for the sweetest flavor; frozen corn can be used in a pinch but may slightly alter the taste.
- Chilling the custard thoroughly before adding the gelatin ensures a smooth, creamy texture.
- Straining the mixture through a fine-mesh sieve removes any fibrous bits for a silky finish.
- For a lighter dessert, substitute part of the heavy cream with low-fat milk.
- If you don’t have an ice cream maker, the no-churn method works well with occasional blending to prevent large ice crystals.
- Toppings like fresh berries, chocolate shavings, or crushed cookies complement the natural sweetness of the corn.
- Serve immediately for soft-serve texture or freeze longer for a firmer consistency.