Sweet Corn Ice Cream
Sweet corn ice cream is a delightful twist on the classic frozen treat, offering a unique flavor profile that combines the natural sweetness of fresh corn with a creamy, rich base. Perfect for summer or any time you're craving something different, this homemade ice cream is simple to make with just a few ingredients and can be made in an ice cream maker or by hand. A perfect balance of sweet and savory, it’s sure to impress anyone who tries it.
Equipment
- Ice Cream Maker: 1 unit (countertop model recommended)
- Blender or Food Processor: 1 unit
- Saucepan - 1 unit
- Whisk: 1 unit
- Fine Mesh Strainer – 1 unit
- Airtight Storage Container: 1 unit
Ingredients
- 3 ears of fresh sweet corn or 3 cups frozen corn kernels
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks optional for custard-style base
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Prepare the Corn
- Cut the kernels off the cobs and place them in a pot. If using fresh corn, cook the kernels in boiling water for 5-7 minutes to soften them. Once cooked, allow the corn to cool and then blend it into a smooth puree using a blender or food processor.
Make the Ice Cream Base
- In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat, stirring regularly until the sugar has dissolved. If using egg yolks for a custard base, whisk the yolks in a separate bowl and gradually temper them by adding a small amount of the hot cream mixture to the yolks. Then, whisk the yolks into the saucepan. Cook for 5-7 minutes until the mixture thickens slightly.
Add Corn Puree and Strain
- Stir in the corn puree and a pinch of salt. Continue heating for a couple more minutes. Then, strain the mixture through a fine-mesh strainer into a clean bowl to remove any solids for a smooth texture.
Chill the Mixture
- Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to ensure it is well-chilled.
Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Churn for about 20-30 minutes until the mixture reaches a soft-serve consistency.
Freeze and Serve
- Transfer the ice cream into an airtight container and freeze for at least 4 hours or until firm. When ready to serve, allow the ice cream to sit at room temperature for a few minutes to soften slightly for easier scooping.
Notes
- Corn Variety: Fresh sweet corn will provide the most flavor, but frozen corn can be used as a substitute if fresh isn’t available.
- Egg Yolks: Using egg yolks creates a custard-style base, resulting in a richer, creamier texture. You can skip the egg yolks for a simpler version of the ice cream.
- Chill Time: Make sure to refrigerate the mixture for at least 4 hours to ensure proper churning and to achieve the ideal texture.
- Flavor Enhancements: For added flavor, consider adding a touch of cinnamon, nutmeg, or a splash of lime zest to the mixture before churning.