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.
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
- 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
- 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, 1 teaspoon vanilla extract 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 the vanilla 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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