thepioneerwoman
Sweet Corn Ice Cream
Enjoy silky smooth sweet corn ice cream for a fresh frozen dessert that tastes just like summer. Real corn is blended with cream for this luscious recipe.
👥 2 Servings⏱️ Prep & Cook: 6h 40m⏳ Prep: 40 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●knife
- ●bowl
- ●blender
- ●food processor
- ●pot
- ●whisk
- ●spatula
📝 Preparation Steps
1
To 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
Place 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
Place a fine-mesh sieve over medium bowl. Fill a large bowl with ice water.
4
In 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
Meanwhile, 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.
large egg yolks6
6
Transfer 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
You 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.
Nutrition Facts
calories
1591 Calories
fat Content
116 g
fiber Content
2 g
sugar Content
113 g
sodium Content
225 mg
protein Content
23 g
trans Fat Content
3 g
cholesterol Content
866 mg
carbohydrate Content
125 g
saturated Fat Content
69 g
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