Sweet corn ice cream

Homemade custard ice cream is infused the all the fresh summer flavor of sweet corn in this delightful frozen treat. This is a dessert that is perfect for a hot summer day.

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 sweet corn!

Have you ever had sweet corn ice cream before?

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

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! Let me know in the comments below.

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

• Arrabiata with Zucchini Noodles by Jolene's Recipe Journal
• Asian Cucumber Salad by Books n' Cooks
• Banana Cream Pie by Daily Dish Recipes
• Black Forest Brownies by The Redhead Baker
• Blueberry Margarita by Family Around the Table
• Fun Orange Freakshake by The Freshman Cook
• Honey-Roasted Garlic Ice Cream by The Spiffy Cookie
• Israeli Veggie Skewers by A Day in the Life on the Farm
• Mom's Southern Squash Casserole by Intelligent Domestications
• Poppy Seed Dijon Slaw by Palatable Pastime
• Sweet Corn Ice Cream by Savory Moments