Sweet Corn Ice Cream

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It’s only been in the last few years that I’ve discovered that sweet corn can be a legitimate dessert ingredient, and now I’m completely fascinated and obsessed. Sweet corn ice cream immediately went onto my bucket list, and I’m happy to say I can now cross one more item off.

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A few weeks back I was out with Matt and some friends on the North Fork of Long Island, and we stopped at this lovely not-so-little farmer’s market where they happened to be featuring perfect, gorgeous sweet corn. I snapped up several ears, which were brought home and promptly turned into sweet, creamy, corny ice cream that we are still enjoying.

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This ice cream is really delicious, and possibly unusual, depending on your palette, and the fact that I still have some weeks later should not be taken as a bad sign or an indictment on the ice cream. I think it’s mostly because I put the ice cream into a food storage container that likely wasn’t meant to sit in the freezer – and thus, it’s very difficult to open and actually get to the ice cream!

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I hope y’all will enjoy this one – perfect for hot summer days and perfect for using up the sweet corn while we still have it!

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{One Year Ago: Brown Butter Chocolate Chunk Cookies}
{Two Years Ago: Cheeseburger Egg Rolls with Russian Dressing Dipper, Jamaican Jerk Chicken with Ginger Barbecue Sauce}

Source: adapted from Scoop Adventures by Lindsay Clendaniel

Ingredients:
1 cup fresh sweet corn kernels (about 2 ears)
1 cup whole milk
2 large egg yolks
¾ cup granulated sugar
2 cups heavy cream, divided
1 ½ tbs unsalted butter
Generous pinch of kosher salt

Directions:
Add the corn kernels and the milk to your blender. Puree until very smooth. Pour the mixture into a medium saucepan and add the sugar, 1 cup heavy cream, butter and salt. Heat over medium-low to medium heat, stirring occasionally, until the butter is melted. Do not let this boil.
Meanwhile, whisk the yolks in a small bowl. When the corn and milk mixture is hot but not boiling, slowly pour about 1 cup into the egg yolks, whisking constantly. This will temper your egg yolks and make sure they don’t scramble. Now slowly pour the egg mixture back into the saucepan, whisking constantly. Put the heat on medium-low, and slowly stir with a spatula until the custard is thick and coats the back of the spoon, about 7-10 minutes.
Set a strainer over a large mixing bowl and pour the whole mixture through the strainer. Add the remaining 1 cup heavy cream to the mixture and bring to room temperature, stirring occasionally. You can hasten this process by sitting the mixing bowl in an ice bath. Once this custard base is at room temperature, chill it thoroughly in the refrigerator. Once chilled, churn it in your ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container and let sit for a few more hours to firm up.

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