Sweet Corn Ice Cream

Lynnda Cloutier


Unusual but very good. Use the sweet variety of corn for this recipe. source unknown


★★★★★ 1 vote



Add to Grocery List

  • ·
    3 ears sweet corn, such as peaches and cream variety, kernels removed and cobs chopped
  • ·
    4 cups whole milk
  • ·
    1 cup heavy cream
  • ·
    1/2 cup sugar
  • ·
    5 egg yolks
  • ·
    fresh blueberries
  • ·
    fresh peach slices

How to Make Sweet Corn Ice Cream


  1. Cook corn kernels, cobs, milk, cream and sugar in large pan over low heat, stirring til sugar dissolves. Simmer mixture 1 hour, uncovered. Discard corn cobs.
  2. Puree corn mixture in batches in blender til smooth. Lightly beat egg yolks in large bowl. Slowly whisk in hot corn mixture; return mixture to pan. Cook custard over low heat, stirring constantly with wooden spoon til it thickens and reaches 170. Don't let it boil.
  3. Immediately strain custard through a fine mesh sieve into a bowl and chill at least 6 hours. Transfer custard to ice cream maker and churn as the manufacturer's directions, in batches if needed. Freeze ice cram in airtight containers til firm, at least 3 hours; serve with peaches and blueberries

Printable Recipe Card

About Sweet Corn Ice Cream

Course/Dish: Ice Cream & Ices

Show 2 Comments & Reviews

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