Sweet Corn Ice Cream

When I used to have television, the only thing my tv was ever set to was the Food Network. Most of the shows were pretty lousy, but I would watch rerun after rerun of Iron Chef America. Honestly, it never got old. A secret ingredient would be dramatically revealed in the beginning of the show, and some of the best chefs in the world would meet to battle, masterfully executing plate after plate of overly complex food. But come time for the dessert course, they would usually be stumped. Being short on time, they would usually resort to stuffing the secret ingredient (anything from asparagus to pork) in the infamous ice cream machine, most known for churning out trout ice cream.

Both inspired and horrified by the ice cream creations on the show, I went out and bought myself a Cuisinart ice cream maker on Craigslist for twenty bucks. I wanted to experiment with odd flavored ice creams, and although the thought of any other sort of meat or vegetable based ice cream leaves a bad taste in my mouth, when I came across corn ice cream, I thought, “Hey, there might be something there.” The more I thought about it, the more it made sense. Corn is comprised mostly of rich, sweet milk, which wouldn’t at all be out of place in ice cream.

So seeing that corn is in season, I picked up three ears of corn at the grocery store and made corn ice cream. And it was surprisingly, really, really good. And best of all, it tastes like summer.

see all photos »
Gourmet Magazine’s Sweet Corn Ice Cream »

corn1.jpg Three ears of juicy, sweet corn is now 99 cents, and is therefore my favorite time of year. I can never get enough corn.

corn-bowl.jpg You’ll need to get all the corn kernels off the cob, but don’t throw the cobs away! The cobs have so much flavor. You’ll want to boil these in the Order propecia online milk along with the corn kernels.

Tip: Best Way to Get Corn Off The Cob

Want to know the least messy way to get corn off the cob?

1. Place a large bowl on a towel (to prevent slipping)
2. Put a small ramekin or bowl upside down in the bowl
3. Firmly hold the corn cob on top of the ramekin, with the flat side down.
4. Carefully slice the kernels off the cob with a sharp paring knife

Be proud that for once, corn kernels didn’t fly all over your kitchen

cob2.jpg The recipe calls for slicing the cob into one inch pieces, which I’m not sure is completely necessary if you’re using a large stockpot. The cobs are difficult to cut, so be careful. I ended up cutting as much as I could, then snapping the rest off.

diptych2.jpg The recipe asks for 5 eggs which I think is a little too rich and eggy for me, so I used three instead. I might take the eggs out of the recipe all together the next time I make it.

whisk.jpg I tempered the eggs by adding a little bit of the hot custard mixture into a separate bowl with the eggs. The last thing you want are scrambled eggs in your ice cream (gross).

soak2.jpg Boiling the cobs and corn kernels in milk, cream and sugar. It smells so good.

strain2.jpg Straining out the kernels for a smooth, creamy texture. I ended

up eating the strained out parts – it tasted like a warm corn pudding.

icecream-machine.jpg I let the mixture churn in my ice cream machine for 25-30 minutes. You’ll want to follow the instructions for your own ice cream machine.

churned3.jpg The finished ice cream has a soft-serve consistency.

churned2.jpg It made the perfect amount of ice crystals.

tub2.jpg It’s too hard to scoop after it’s been frozen (maybe my freezer is turned up too high), but it had a wonderful,

scoopable texture after five minutes.

done-side.jpg Corn ice cream is perfect on a hot summer day. It’s refreshing, in season, and full of flavor. And don’t worry, it’s not vegetable-like at all. Maybe it’s just me, but I think it tastes like condensed milk. Yum.

Sweet Corn Ice Cream

From Gourmet Magazine

3 ears of corn, kernels cut from cobs and cobs chopped (1-inch pieces)
1 qt whole milk
1 cup heavy cream
1/2 cup sugar
5 large egg yolks
equipment: an ice cream maker

Cook corn kernels with cobs, milk, cream, and sugar in a large heavy saucepan over low heat, stirring occasionally, until sugar has dissolved. Simmer, uncovered, 1 hour.
Discard corn cobs. Purée corn mixture in batches in a blender until smooth (use caution when blending hot liquids).

Lightly beat yolks in a large bowl. Slowly add hot corn mixture, whisking. Return mixture to saucepan and cook over low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170ºF on an instant-read thermometer (do not let boil).

Immediately strain through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids. Chill custard at least 6 hours.

Freeze custard in ice cream maker, in batches if necessary. Transfer to airtight containers and put in freezer to firm up, at least 3 hours.

see all photos »
Gourmet Magazine’s Sweet Corn Ice Cream »


Got something to say? Feel free, I want to hear from you! Leave a Comment

  1. Shawna says:

    I love corn ice cream/gelato! It’s really good with a dash of cayenne pepper on top. Seriously.

  2. Paula is QuiteCurious says: (Author)

    Ooooh, that’s a really good idea. Thanks! Can’t wait to try it.

  3. Scott says: (Author)

    Totally trying this out!

  4. Melissa says:

    That looks so good! I must try this. Great pictures! Thank you for this recipe. :)

  5. Alina says:

    How interesting! I’ve never tried corn ice cream before, it must have a very pleasant milky flavour!

  6. Paula is QuiteCurious says: (Author)

    Melissa – you’re welcome! Enjoy.

  7. Paula is QuiteCurious says: (Author)

    Alina – You’re right, it has a wonderful milky flavor…not vegetable-like at all! I love your website. I’ve never made anything from Eastern Europe before, but I will definitely check out your website if I do!

  8. Kare says:

    Okay, I’ll admit, I’m not sure about this one. It’s probably one of those things that’s completely amazing, though. I think I’ll have to make some to find out! :)

    I love love love your site design, by the way.

  9. Paula is QuiteCurious says: (Author)

    Thanks, Kare!

  10. Kim says:

    Yum! Sweet corn ice cream has been my all-time favorite ever since I tried it at a small ice cream shop in San Francisco. It was at Pollyann’s on Noriega, just west of 19th Ave. Don’t know if its still there, but they have some wild flavors!
    Thanks for sharing this recipe.

  11. Paula is QuiteCurious says: (Author)

    I’ll have to check that place out! I love crazy ice cream flavors.

  12. Slurp! Amazing. Hey heading towards kitchen, can’t wait to taste the yummy one. Thanks for posting..

  13. my daughter always visit ice cream shops because she loves ice cream topped with cherries ”

  14. Lori says:

    Were can I buy Sweet Cor Ice Cream? I would like to buy some to try it out. What store or place has
    Sweet Corn Ice Cream?

    I a wait hearing back soon with an answer.

    Thanks for your help.


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