Sweet Corn Ice Cream: The Ultimate Summer Treat
A silky custard infused with golden kernels for a refreshingly nostalgic dessert.
When corn is in peak season, it’s easy to think simply—corn on the cob, slathered in butter. But summer calls for creativity, and sweet corn ice cream transforms this humble vegetable into a stunning, silky dessert. Imagine the flavors of honeyed cornbread, reinvented as ice cream. This luscious treat delivers distinctive sweetness, creamy smoothness, and a subtle, savory undertone that makes it utterly unique—a true celebration of warm-weather harvests.
Why Try Sweet Corn Ice Cream?
- Seasonal Flavors: Harnesses the vibrant, sweet taste of summer corn at its best.
- Silky Texture: A custard base ensures a creamy, scoopable consistency.
- Creative Dessert: Surprising, nostalgic, and sophisticated—perfect for garden parties or casual cookouts.
- Long Shelf Life: Keeps for up to two months in the freezer—enjoy summer anytime.
How Does Corn Become Ice Cream?
Turning corn into ice cream may sound unconventional, but the science is simple. Sweet corn kernels, when simmered and pureed with cream, release natural sugars and aromatic compounds. The corn milk (the starchy, milky juice within each kernel and cob) imparts a natural sweetness and creamy body to the ice cream. After steeping and straining, the corn-infused cream joins milk, sugar, honey, and egg yolks—ingredients that comprise a classic custard ice cream base.
Is the Ice Cream Really Corn-Flavored?
Yes, but think of it as a gentle nod to summer produce rather than a vegetal punch. The flavor is reminiscent of cornbread with honey butter—subtle, sweet, and almost nutty—rather than the salty, savory notes found in traditional cooked corn. The ice cream is wonderfully adaptable, pairing beautifully with caramel, fruit compotes, or even as a topping for berry pies.
Sweet Corn Ice Cream Recipe
Ready to churn up a batch? Here’s everything you need to know, from ingredient list to serving suggestions.
Ingredients
- 2 1/4 cups heavy cream
- 2 ears yellow corn
- 1 cup whole milk
- 3/4 cup sugar
- 2 Tbsp. honey
- Pinch of kosher salt
- 6 large egg yolks
Equipment
- Sharp knife
- Medium saucepan
- Blender or food processor
- Fine-mesh sieve
- Mixing bowls
- Ice cream maker
- Instant-read or candy thermometer
Step-by-Step Instructions
- Prep the Corn:
- Cut the kernels off both ears of corn.
- With the back of a knife, scrape the corn cobs over a saucepan to collect the corn milk and pulp.
- Break or cut cobs in half and add them to the pan with the cream.
- Infuse the Cream:
- Pour heavy cream into the saucepan with the kernels, pulp, and cobs.
- Bring to a gentle simmer over medium heat, being careful not to let it boil.
- Cover and remove from heat. Let the corn steep for 30 minutes.
- Blend and Strain:
- Remove the cobs from the cream mixture and discard.
- Blend the cream and corn mixture until almost smooth (30 seconds to 1 minute). Small bits of pulp will remain.
- Strain through a fine-mesh sieve into a bowl, pressing solids to extract every bit of cream.
- Make the Ice Cream Base:
- In a clean saucepan, combine milk, sugar, honey, salt, and the strained corn cream.
- Heat over medium, stirring, until sugar dissolves and the mixture steams (do not boil).
- Remove from heat.
- Temper the Egg Yolks:
- In a separate bowl, whisk egg yolks.
- Slowly drizzle about 1/2 cup of the warm cream mixture into yolks, whisking constantly to avoid curdling.
- Pour the yolk mixture back into the saucepan, whisking well.
- Cook Until Thickened:
- Return the pot to medium heat.
- Cook, whisking and using a spatula to scrape bottom and sides, until thickened enough to coat the back of a spoon (170–180°F).
- Immediately strain the mixture through a fine sieve into a clean bowl.
- Chill the Base:
- Set bowl over larger bowl filled with ice water, stirring gently to cool.
- Alternatively, cover directly with plastic wrap on the surface and refrigerate until very cold (at least 4 hours or overnight).
- Churn the Ice Cream:
- Pour the cold custard base into your ice cream maker.
- Churn according to the manufacturer’s instructions (usually about 20–30 minutes) until it reaches soft-serve consistency.
- Freeze & Serve:
- Transfer ice cream to a freezer-safe container.
- Freeze until scoopable (about 4–6 hours).
- Scoop and serve in cones, bowls, or as a float with fresh fruit.
Tips for Best Results
- Don’t Boil the Cream: Gentle simmering preserves flavor and creaminess.
- Maximize Corn Flavor: Steep corn and cobs for at least 30 minutes; longer steeping (up to 1 hour) intensifies flavor.
- Strain Thoroughly: Press hard against the sieve to extract as much liquid as possible.
- Chill Completely: A well-chilled base leads to smooth, creamy ice cream with fewer ice crystals.
- Use Fresh Corn: When in season, fresh kernels offer the sweetest taste, but frozen or canned corn can substitute in a pinch.
Substitutions and Variations
- Frozen Corn: Substitute thawed, frozen corn if fresh isn’t available.
- Creamed Corn: Use canned creamed corn (with adjustments to sweetener) in off-seasons.
- Dairy-Free: Swap in full-fat coconut milk for dairy cream and milk, and use a plant-based honey or agave for sweetness.
- Add Flavors: Try a pinch of cinnamon, cardamom, or a splash of vanilla extract for a twist.
What others are reading
Serving Suggestions
- Classic Cones: Serve single or double scoops in sugar cones.
- Pie Pairing: Top a slice of blueberry or blackberry pie with a scoop for a Midwest-inspired sundae.
- Caramel Swirl: Drizzle with caramel sauce for extra richness.
- Berry Compote: Serve with a spoonful of fresh berry sauce or jam for color and contrast.
Storage and Make-Ahead Tips
- Freezer Shelf Life: Sweet corn ice cream keeps well, tightly covered, for up to two months.
- Texture: For creamiest texture, allow ice cream to soften at room temperature for 5–10 minutes before scooping.
- Batch Prep: Prepare multiple batches and alternate in the freezer for effortless summer entertaining.
Why This Recipe Works
- Infused Flavor: Steeping cobs and kernels means none of the corn’s flavor goes to waste.
- Custard Base: Egg yolks create a smooth, rich texture without graininess.
- Balanced Sweetness: The blend of sugar and honey mimics the natural honey-butter pairing with cornbread.
- Versatility: Takes on pairings and flavors ranging from caramel to tart fruit.
Nutrition Information (Per Serving Estimate)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 270 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Sugar | 24 g |
| Protein | 4 g |
(Nutrition values are estimates and will vary based on exact ingredient brand and serving size.)
Frequently Asked Questions (FAQ)
How long will sweet corn ice cream keep in the freezer?
Properly stored in an airtight container, it will last up to two months. To prevent ice crystals, press a piece of parchment or plastic wrap directly onto the ice cream’s surface before sealing.
Can I use frozen or canned corn?
If fresh sweet corn isn’t available, thawed frozen corn kernels or canned creamed corn (with adjustments to sweetness) work as substitutes. While the flavor is brightest with fresh corn, out-of-season options will still yield a delicious treat.
Do I need an ice cream maker?
An ice cream maker ensures a particularly creamy result. For a no-churn alternative, pour the chilled base into a freezer-safe dish, stir every 30 minutes for the first 2–3 hours, and allow to fully freeze.
Is sweet corn ice cream gluten-free?
Yes, as written this recipe contains no gluten. Always check any added flavorings or toppings for gluten if required.
What are the best toppings?
Try caramel sauce, fresh berries, a drizzle of honey, spiced nuts, or crushed graham crackers. The combination of sweet and savory gives lots of flexibility for creative toppings.
More Creative Ice Cream Ideas
- Try adding toasted coconut flakes or lime zest to your corn ice cream.
- Make ice cream sandwiches: pair with soft sugar cookies or shortbread for a delightful twist.
- Serve with grilled peaches or roasted strawberries for a show-stopping dessert.
Homemade Ice Cream, Made Easy
Making sweet corn ice cream from scratch is a flavorful introduction to artisan frozen desserts. With just a few simple steps, you can capture the essence of summer in every scoop. Whether enjoyed on its own, paired with fruit, or crowned with decadent sauces, this ice cream is sure to become a seasonal favorite. Don’t be surprised when it starts to rival your favorite classics—corn has never tasted so cool.
References
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