Sweet Corn Ice Cream

Name: Sweet Corn Ice Cream
Prep time: 40 min
Total time: 6 h 40 min
Yield: 2 qt.
Ingredients: 2 1/4 c. heavy cream; 2 ears yellow corn; 1 c. whole milk; 3/4 c. sugar; 2 tbsp. honey; Pinch of kosher salt; 6 large egg yolks

Meet your new favorite flavor!

By Leah PerezPublished: Jul 11, 2024

Be the first to review!

Jump to recipe

the pioneer woman's sweet corn ice cream recipe

C.W. Newell

Yields:

2 qt.

Prep Time:

40 mins

Total Time:

6 hrs 40 mins

When fresh corn is in its peak season, all it usually needs is a good slathering of butter. But how about taking this summer's harvest over to the sweet side with this silky-smooth sweet corn ice cream? Yes, corn makes remarkably good ice cream! Imagine biting into freshly baked cornbread smeared with honey butter; those flavors are captured perfectly in this frozen dessert. Sweet corn ice cream is delightful scooped into a cone for a refreshing pool party treat. Try drizzling it with caramel sauce for next-level decadence! This summer dessert lasts for up to two months in the freezer which means you can enjoy scoops of it all season long.

How do you make sweet corn ice cream?

The best way to make fresh corn-flavored ice cream is by infusing the cream with fresh kernels, which is simpler than it sounds. Start by cutting the kernels off two ears of corn and adding them to a saucepan of cream. Don't discard the cobs—use the back of your knife to scrape all the juicy corn pulp (also known as corn milk) into the saucepan. Then, throw the cobs right into the saucepan! The pulp and cobs are both packed with sweet flavor.

After heating up the mixture and letting it steep, remove the cobs, blend until smooth, and strain it. Now you have fragrant, corn-flavored cream that is ready to be combined with milk, sugar, honey, and tempered egg yolks to form a standard ice cream base. Once it has cooled, churn it in your ice cream maker and you've got the ultimate summer treat.

Advertisement - Continue Reading Below

Directions

1. Step 1To a medium saucepan, add the heavy cream. Cut the kernels off the corn cobs and add them to the saucepan. Use the back of a knife to scrape the corn cobs up and down over the saucepan to extract any extra pulp or “milk,” letting the pulp fall into the saucepan. Break or cut the cobs in half and add them to the pan. Bring to a very gentle simmer over medium heat, being careful not to let it boil. Cover and remove from the heat, allowing the corn to steep for 30 minutes.
2. Step 2Place a fine-mesh sieve over a medium bowl. Remove and discard the corn cobs from the cream. Transfer the mixture to a blender or food processor and wipe out the saucepan with a paper towel. Process the cream mixture until almost smooth, 30 seconds to 1 minute; there will still be bits of pulp. Strain the corn cream through the prepared sieve, pressing the solids to get every last bit of cream out.
3. Step 3Place a fine-mesh sieve over medium bowl. Fill a large bowl with ice water.
4. Step 4In a medium saucepan, combine the milk, sugar, honey, salt, and corn cream. Place over medium heat and cook, stirring frequently, until the sugar is dissolved and the mixture is steaming (do not let it boil). Remove from the heat.
5. Step 5Meanwhile, in another medium bowl, whisk together the egg yolks. Remove 1/2 cup of the warm cream mixture from the saucepan. While whisking the yolks constantly, slowly drizzle the cream into the eggs to temper. Transfer the egg mixture to the pot with the remaining cream mixture, whisking well to combine. Return the pot to medium heat, whisking frequently and using a rubber spatula to scrape the bottom and corners of the pan, until the mixture thickens enough to coat the back of a spoon (170°F to 180°F on an instant-read thermometer). Immediately pour the mixture through the prepared sieve. Set the bowl over the bowl of ice water and stir the mixture to cool. Alternatively, place a piece of plastic wrap directly over the surface of the custard and refrigerate until very cold, 4 hours or overnight.
6. Step 6Transfer the ice cream base to an ice cream maker and freeze according to the manufacturer's instructions until thickened to the texture of soft serve, 20 to 30 minutes.
7. Step 7You can serve this directly from the machine, like soft serve, or transfer to a loaf pan or freezer-safe container and let it firm up in the freezer. Wrap the container in plastic wrap and freeze for at least 6 hours, or up to 48 hours for the best texture and scoop-ability.