If you’ve never had Homemade Corn Ice Cream before, you’re in for a treat!
It’s summer, which means there is an abundance of corn at the moment. I am a member of a CSA (Penn Farm CSA in New Castle, DE run by students at William Penn High School), so I’ve received about half a dozen ears of corn the last few weeks — that’s a lot of corn! So I decided to use some of those sweet cobs to make Corn Ice Cream. (If you, too, have quite a bit of corn on hand, try one of my corn-filled recipes!)
The natural sweetness of corn makes it a perfect choice for ice cream. The addition of egg yolks to this recipe makes a beautifully creamy and decadent Corn Ice Cream!
Ingredients:
- 4 ears of corn on the cob, shucked
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 1 cup sugar
- 6 egg yolks
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon salt
To make the corn ice cream, start by shucking your corn. Do your best to remove any of the corn silk, but you don’t have to go too crazy, you’ll strain the mixture later.
Remove the corn from the cob with a knife, reserving both the corn kernels and the cobs. Cut your cobs in half and set aside.
Add the corn kernels to a food processor (paid link) or blender and process for 30 seconds or until mostly smooth.
To a medium-sized pot (paid link), add your heavy cream, whole milk, sugar, pureed corn kernels, and as many of the cob halves as your can fit comfortably (I used 6).
Heat over medium to medium-low, stirring occasionally, until the sugar has dissolved and the mixture is just steaming, about 10 minutes.
Cover and let steep for 1 hour.
After an hour, bring back to just steaming over medium-low heat, about 10 minutes. Remove the cobs and discard.
While waiting for the mixture to steam, separate your egg whites from your egg yolks, reserving the egg whites for another use. Whisk the egg yolks.
Ladle out about a 1/2 cup of the steamed mixture and slowly drizzle it into the egg yolks while whisking to combined.
Pour the egg yolk mixture back into the mixture on the stovetop, whisking to combine.
Cook over medium-low heat until the mixture reaches 175 to 180 degrees F (my go-to instant read thermometer – paid link), then remove from heat.
Place a fine mesh sieve (paid link) over a bowl and pour the mixture through the sieve, pressing on the solids to get out as much of the liquid as possible. Discard the solids.
Stir in the vanilla extract and salt, whisking to combine.
Cover and refrigerate overnight. If your ice cream maker (paid link) requires you to do so, add in your ice cream maker bowl to your freezer.
The next day, remove the mixture from your fridge and your ice cream bowl from your freezer. Add the ice cream bowl to the ice cream maker and pour in the cream mixture.
Follow the manufacturer’s instructions to churn into ice cream, or until it resembles soft serve ice cream, about 15-20 minutes.
Turn off the ice cream maker and scoop your ice cream into a freezer-safe container (paid link).
Freeze for at least 4 hours before digging in.
This corn ice cream recipe is silky smooth and oh so rich.
The flavor of corn comes through nicely. It tastes just like summer!
Corn ice cream is absolutely delicious on its own, but it’s also amazing with a drizzle of berry syrup or caramel.
Homemade Corn Ice Cream
Ingredients
- 4 ears of corn on the cob shucked
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 1 cup sugar
- 6 egg yolks
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- To make the corn ice cream, start by shucking your corn. Do your best to remove any of the corn silk, but you don’t have to go too crazy, you’ll strain the mixture later.
- Remove the corn from the cob with a knife, reserving both the corn kernels and the cobs. Cut your cobs in half and set aside.
- Add the corn kernels to a food processor or blender and process for 30 seconds or until mostly smooth.
- To a medium-sized pot, add your heavy cream, whole milk, sugar, pureed corn kernels, and as many of the cob halves as your can fit comfortably (I used 6 of the 8 I had).
- Heat over medium to medium-low, stirring occasionally, until the sugar has dissolved and the mixture is just steaming, about 10 minutes.
- Cover and let steep for 1 hour.
- After an hour, bring back to just steaming over medium-low heat, about 10 minutes. Remove the cobs and discard.
- While waiting for the mixture to steam, separate your egg whites from your egg yolks, reserving the egg whites for another use. Whisk the egg yolks.
- Ladle out about a 1/2 cup of the steamed mixture and slowly drizzle it into the egg yolks while whisking to combined.
- Pour the egg yolk mixture back into the mixture on the stovetop, whisking to combine.
- Cook over medium-low heat until the mixture reaches 175 to 180 degrees F, then remove from heat.
- Place a fine mesh sieve over a bowl and pour the mixture through the sieve, pressing on the solids to get out as much of the liquid as possible. Discard the solids.
- Stir in the vanilla extract and salt, whisking to combine.
- Cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
- The next day, remove the mixture from your fridge and your ice cream bowl from your freezer. Add the ice cream bowl to the ice cream maker and pour in the cream mixture.
- Follow the manufacturer’s instructions to churn into ice cream, or until it resembles soft serve ice cream, about 15-20 minutes.
- Turn off the ice cream maker and scoop your ice cream into a freezer-safe container.
- Freeze for at least 4 hours before digging in.
What do you think?