Go Back
+ servings
Print Recipe
5 from 5 votes

Corn Ice Cream

Corn Ice Cream might be an unconventional flavor, but the sweet buttery flavor of corn makes a delicious ice cream with a deliciously creamy texture. If you enjoy custom ice cream flavors like the ones you find at Salt & Straw, this might just be the one for you!
Prep Time15 mins
Cook Time10 mins
Additional Time6 hrs
Total Time6 hrs 25 mins
Course: Ice Cream
Cuisine: American
Diet: Gluten Free
Servings: 10 servings
Calories: 239kcal
Author: Amy Nash

Ingredients

  • 4 ears fresh sweet corn
  • 1 ½ cups whole milk
  • 1 ½ cups heavy whipping cream
  • ¾ cup granulated sugar
  • 6 large egg yolks
  • ¼ 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

  • If fresh sweet corn isn't in season, you could use thawed, frozen corn kernels instead or a can of creamed corn.
  • Serve with sugar cones or with blueberry pie filling, blackberry sauce, or caramel sauce.

Nutrition

Calories: 239kcal | Carbohydrates: 18g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 163mg | Sodium: 93mg | Potassium: 89mg | Fiber: 1g | Sugar: 17g | Vitamin A: 732IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg