August 9, 2019

Sweet corn ice cream


Homemade custard ice cream is infused the all the fresh summer flavor of sweet corn in this delightful treat. Fresh sweet corn is one of the ultimate late summer produce that I look forward to every year and I've been wanting to make ice cream with it for years. So, I'm finally sharing a recipe for it for #FarmersMarketWeek!

It's been quite some time since I made ice cream or shared an ice cream recipe. I used to make it much more frequently, and after making this sweet corn one, I'm thinking I need to get back into making it again. This ice cream is full of the flavor of fresh summer corn on the cob and it pairs so well in this creamy base of ice cream.... sort of like butter on corn, but cold and creamy and smooth. It was a big hit in our house and a fun way to cool off and enjoy some summer corn!


Yield: 3-4 servings

Sweet Corn Ice Cream

A sweet and creamy frozen custard ice cream loaded with the flavor of fresh summer sweet corn.

ingredients:

  • 3 ears fresh sweet corn
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup sugar, divided
  • 5 large egg yolks
  • 1/8 teaspoon salt
  • 1/2 teaspoon pure vanilla extract

instructions:

How to cook Sweet Corn Ice Cream

  1. Cut the corn kernels off of each cob. Place the kernels in a food processor and pulse until smooth.
  2. Place the mixture along with the cobs in a pot. Add the heavy cream, milk, and 1/3 cup of sugar. Heat over medium heat, stirring often, until just before the milk boils.
  3. Remove from the heat, cover, and let steep for 30 minutes. While the mixture steeps, whisk the eggs, remaining 1/3 cup of sugar, and salt in a heat-proof bowl.
  4. Remove the cobs and discard. Reheat the corn and milk mixture until just before boiling, stirring occasionally.
  5. Slowly pour the hot milk mixture into the egg mixture while whisking. Then pour all the liquid back into the pan. Heat over medium-low heat, stirring often, until the mixture thickens.
  6. Strain through a fine mesh strainer into a bowl, pressing all the solids with a wooden spoon or spatula to get out as much liquid as possible. Stir the vanilla into the strained mixture.
  7. Let cool, cover, and refrigerate at least 4 hours or overnight.
  8. Freeze according to your ice cream maker's instructions. For soft serve, eat right away. For a harder ice cream, place in a freezer container and freeze for 4-5 hours.
Created using The Recipes Generator

I hope you give this sweet corn ice cream a try!


Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Friday Farmer’s Market Week Recipes

10 comments:

  1. I love all the creative ice cream flavors today! I adore corn ice cream but have never made my own.

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  2. I have made sweet corn ice cream before. It is delicous!!!

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  3. This is so interesting! Have never had a sweet corn ice cream..yours looks really creamy!

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  4. I have had this before at the State Fair, and it is delicious. I need to make your recipe at home.

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  5. Love this Ice cream looks absolutely delicious !

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  6. Yours is the second recipe for sweet corn ice cream that I have come across. I am now tempted to give it a go.

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  7. This is such an awesome idea! I can't wait to give it a try!

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  8. Dear Amy, such a wonderful treat! I love homemade ice cream and the idea of enjoying sweet corn ice cream makes me want to run to the farmer's market to buy fresh corn and get started on your recipe right away! I just have to give this ice cream a try!
    Thanks for another inspirational recipe and a wonderful post!
    Wishing you a lovely week!
    Andrea

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  9. this is something i've always wanted to try!

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  10. I've heard of this ice cream before but have never made it. We've been getting some really sweet corn this summer so I'm going to have this give your recipe a try. The finally result looks delicious!

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