Sweet Corn Ice Cream
Servings: 1 pint
Sweet Corn Ice Cream made by steaming fresh corn cobs directly into a honey vanilla cream base and churning it into something silky, golden, and deeply flavored. A summer ice cream recipe that tastes like the best version of the season in a single scoop. Once you try fresh corn ice cream, the concept stops being surprising and starts being essential.
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Equipment
- Ice Cream Maker
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 2 Fresh Corn Cobs
- 3 Egg Yolks
- ¼ cup Granulated Sugar
- ¼ cup Honey
- 1 tbsp Vanilla Bean Paste
- 1 tsp Salt
Instructions
- Cut the corn off of the cobs, and cut the cobs in half.
- Add the heavy cream, milk, corn kernels, corn cobs, and salt to a medium sized sauce pan over low heat. Allow this mixture to steam for 10-15 minutes. You do not want it to bubble much! If it begins to simmer, turn the heat down. We just want to steam off some of the extra water.
- While the cream is steaming, add the egg yolks, sugar, and honey to a medium sized bowl. Whisk to combine.
- Once the cream is done steaming, remove the corn cobs and blend the corn kernels into the mixture with an immersion blender.
- Now, we temper the eggs. Whisking constantly, add small spoonfuls on the hot cream to the egg yolks. Add [around 5-8](x-apple-data-detectors://embedded-result/908) spoonfuls to the egg yolks. If you rush through this step, the egg yolks will scramble! Once you’ve added at least 5 spoonfuls, pour the egg yolk mixture into the saucepan with the remaining cream. Again, whisk constantly while doing this. Add the vanilla bean paste.
- Pour the ice cream base into a clean bowl and refrigerate for at least one hour, or overnight.
- Once cooled, add the sweet corn ice cream base to your ice cream maker. Follow your machine’s instructions, typically churning it for 20-30 minutes.
- After churching, transfer the ice cream to a freezer safe container. It will be best if you allow it to chill in the freezer for a few hours before serving!