Sweet Corn Ice Cream
Sweet Corn Ice Cream turns everyone’s favorite summer corn into a delicious dessert. Summer is the height of corn season and the height of ice cream season. This recipe captures the flavor of summer.
Nothing says summer like an ear of fresh sweet corn with butter and salt. Sometimes we get a windfall of corn in our farm share, which is wonderful because corn is one of those vegetables that I just can’t get too much of.
Once we’ve had our fill of simple buttered and salted corn I’ll make corn chowder, or corn pancakes or corn salad, or cut the kernels off the cob and freeze them to use later in the year.
Scroll through the step-by-step photos to see how to make the best Sweet Corn Ice Cream.
I love using fresh sweet corn in desserts too. I like desserts that bridge the gap between savory and sweet, and Sweet Corn Ice Cream has just a hint of savory from the fresh corn and plenty of sweet too. Visit this post for general information about making ice cream at home.
I love Sweet Corn Ice Cream with warm blueberry cobbler, blueberry pie, peach pie or fried peach hand pies. Summer dessert perfection!!
Now that you’ve made this recipe what should you do with all the extra egg whites? Check out this collection of recipes that use extra whites for some great ideas.
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Sweet Corn Ice Cream Recipe
Ingredients
- 2 large ears of fresh corn
- 8 oz whole milk (1 cup)
- 16 oz heavy cream (2 cups)
- 6 oz granulated sugar (¾ cup)
- 5 large egg yolks
- 1 teaspoon vanilla extract
- ⅛ teaspoon table salt
Instructions
- Cut the kernels from the cobs. Puree the corn in a blender or food processor until smooth. Cut the cobs in 1/2.
- In a small saucepan combine 8 oz whole milk, 16 oz heavy cream and pureed corn, corn cobs and 1/2 of the sugar. Heat over medium-high until the milk is scalding, be careful not to let it boil over.
- Turn off the heat, cover the pot and allow to steep for 1/2 hour. Remove the cobs from the pot and set aside. Reheat the milk mixture to scalding.
- While the milk is heating, whisk together 5 large egg yolks, the remaining sugar, and ⅛ teaspoon table salt.
- Whisk the scalding milk into the yolk mixture then return the entire mixture to the saucepan. Heat over medium low, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon or spatula.
- Strain the custard through a mesh strainer, pressing on the corn solids to remove all the liquid, discard the solids. Stir in 1 teaspoon vanilla extract and add the cobs back to the warm custard. Cool for at least 3-4 hours or overnight.
- Remove the cobs from the custard, scrape any cream clinging to the cobs back into the custard. Run in your ice cream machine according to the manufacturer's directions. Scoop the ice cream into a container, lay plastic wrap on the surface then cover the container. Freeze several hours of overnight until firm.
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Followed it to a tee. Churned ice cream to 21F. Final product turned out much too hard. 🙁
Well, I couldn’t say what happened. Did you use fresh corn? Generally, this base recipe using eggs doesn’t freeze super hard.
Above in step 4 you say to add vanilla, then in step 6 you say to add again. Can you clarify which step the vanilla is added?
Thanks for pointing out the error. It’s been fixed. Adding the vanilla at either point would be fine. But I prefer to add it after cooking.
I used a wire mesh strainer, rather than cheesecloth, for straining, in order to allow a little more texture in the ice cream. Absolutely delicious product — a refreshing change from the standard flavors.
Creamy with so much sweet corn flavor.
Can this be made without an ice cream maker?
This recipe was developed for an ice cream maker. “No churn” ice cream requires a different process.
Corn ice cream is a popular flavor in the Philippines. We were laughed at by our Canadian friends when I say I will make a homemade corn flavored ice cream. Although my recipe is quite different from you, I am willing to try your recipe. I use 2 cans sweet corn, 3 cans evaporated milk, & 3/4 cup granulated white sugar. Mix together then pour into ice cream maker. I uses the old fashion ice cream maker, where you have to pour ice and salt on the side of the ice cream maker.
This was absolutely delicious. I thought it would be after reading the comments. I would use less sugar next time. It was overly sweet to me, but that’s just my preference. It had a substantial corn flavor even though it only called for two ears! Way more corn flavor than I expected. Thank you for sharing this recipe. I will definitely make it again.
I made this and wanted it to be great, it sounded so good! But I got little fatty globules that make it taste almost grainy when I put it through the ice cream machine. Any ideas?
Did you strain the custard after cooking?
@John, You accidentally over mixed your cream and the butter solids made the final product grainy.
This was so delicious! We all loved it. Thanks for the recipe!
That final photo really makes me want a big spoonful of this corn ice cream!
Thanks, Lauren!
I never had corn as ice cream but it sounds so good!
I am literally drooling over this ice cream. I love sweet corn ice cream! Such a celebration of summer!
I am definitely going to have to give this a try! I love ice cream and corn and this sounds so interesting!
I would have never thought to make ice cream out of corn but it is a great idea. I will have to try it next week. We are getting a lot of super sweet corn from our CSA lately. Thanks for th einspiration.
So pretty and I imagine delicious as well!
Corn ice cream sounds amazing! Corn is so creamy so I bet it makes the ice cream even better.
I was so tempted to think up a dessert for this week’s theme–you did it SO well with this lovely ice cream!!!