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.
- 2 large ears of fresh corn
- 1 Cup (8 oz, 240 ml) whole milk
- 2 Cups (16 oz, 480 ml) heavy cream
- 3/4 cup (6 oz, 168g) granulated sugar
- 5 large egg yolks
- 1 teaspoon real vanilla extract
- 1/4 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 the milk, 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 the yolks, the remaining sugar and the 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.