Sweet Corn Ice Cream

July 25, 2018

Sweet Corn Ice Cream


  • 6 -7 fresh ears of corn or 3 cups frozen whole kernel corn
  • 2 cups half-and-half, light cream, or whole milk
  • 3/4 cup sugar
  • 6 inches stick cinnamon, broken into pieces
  • 1 whole nutmeg, broken into pieces
  • 8 egg yolks
  • 2 tablespoons peach preserves
  • 2 cups whipping cream
  • 1 tablespoon lime juice
  • 1 teaspoon kosher salt or 1/2 teaspoon salt


  1. If husks have not been removed from corn, remove and discard. Use a vegetable brush to remove silks; rinse. Place 1 ear of corn at a time in a shallow pan. Holding the ear at an angle, use a sharp knife to cut down across the tips of the kernels at two-thirds depth. Using the dull side of the knife; scrape the corn cob to release the milky juices into the pan. Measure 3 cups cut corn with its juices. Break the cobs in half.
  2. In a food processor or blender, combine 1-1/2 cups of the corn and 1 cup of the half-and-half. Cover and process or blend until nearly smooth. Transfer corn mixture to a large heavy saucepan. Repeat with the remaining 1-1/2 cups corn and the 1 cup half-and-half. Add cob pieces, 1/2 cup of the sugar, cinnamon and nutmeg to corn mixture in saucepan. Cook over medium heat, stirring frequently, just until tiny bubbles form around the edge. Reduce heat to low and cook, stirring frequently, for 15 minutes. Remove from heat; cover and let stand for 1 hour. Using tongs remove corn cobs and cinnamon shaking off as much of the cream mixture as possible.
  3. Pour corn mixture through a fine-mesh sieve into a large bowl, pressing on solids with back of a spoon; discard solids. Transfer the strained mixture to a clean large heavy saucepan. Add egg yolks, the remaining 1/4 cup sugar and peach preserves; whisk until combined. Cook and stir constantly with a heatproof rubber scraper or wooden spoon over medium heat until custard coats the back of a metal spoon.* Remove saucepan from heat and let stand for 20 minutes.
  4. Strain the custard through a fine-mesh sieve into a large bowl placed in a larger bowl of ice water. Stir custard until cooled. Stir in whipping cream, lime juice, and the 1 teaspoon kosher salt. Cover the surface of the mixture with plastic wrap and chill in the refrigerator for 8 to 24 hours.
  5. Spoon chilled custard into a 4- to 5-quart ice cream freezer. Freeze according to the manufacturers directions. Ripen ice cream at least 4 hours. If you like, serve with caramel topping and caramel or kettle corn.

Courtesy of: midwestliving.com


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