Folks just ain’t hip to how dang on good some Corn Ice Cream can be. And don’t think corn on the cob. The corn flavor is subtle yet unique plus it adds some sweetness to the custard. I’m telling y’all give this a try and get your whole life together.
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How to Make Corn Ice Cream
Step 1: Toss all ingredients except your egg yolks into a medium saucepan over medium heat. Start whisking it all together.
Step 2: Whisk up those egg yolks until their light and fluffy!
Step 3: Get to Tempering! Add a little of your corn mix to the yolks to get them up to temp! Then heat it all up in the saucepan until thickened.
Step 4: Blend the custard until the custard is nice and smooth boos.
Step 5: Strain your custard mix through a fine mesh sieve or strainer until you get a smooth finish.
Step 6: Chill out boos. Cover with some plastic wrap and pop in the fridge for 3-4 hours.
Step 7: Churn in your ice cream maker, scoop into your container and freeze for 2 hours before serving it up!
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Corn Ice Cream Recipe
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Ingredients
- 15 oz whole kernel sweet corn drained if using a can
- 1 1/2 cups half and half
- 1/2 cup sour cream
- 2/3 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 5 egg yolks
Instructions
- In a medium-sized saucepan, combine the corn, half-and-half, sour cream, sugar, vanilla, and salt. Bring the mixture to a simmer over medium heat.
- Lightly whisk the egg yolks in a small bowl. Add ⅓ cup of the warm liquid mixture into the eggs, whisking quickly and continuously. Once fully combined, pour the mixture back into the saucepan.
- Return the saucepan to medium heat and cook, stirring constantly until the mixture thickens and forms a custard, about 5-8 minutes.
- Transfer the custard to a blender and pulse until smooth. Pass the custard through a fine mesh sieve fitted over a medium-sized bowl. Discard the solids.
- Allow the custard to come to room temperature, stirring often. Lightly press a piece of plastic wrap over the skin, then chill until cold (about 3-4 hours).
- Freeze the cold custard according to your ice cream maker's instructions. Transfer to an airtight quart container. Freeze until solid, about 2 hours.
Notes
Nutrition
Recipe Tips
- Fresh Corn: If corn is in season, definitely use fresh corn on the cob boos. Just make sure it is boiled and the kernels are cut off before adding to the recipe.
- Pre-Freeze that Bowl Boos: Don’t try throwing the ice cream bowl in the freezer just a few hours before using. Make sure you pop in the freezer at least 24 hours ahead. I personally freeze my bowl for 48 hours to ensure I get a perfect churn.
- Temper Those Eggs: We ain’t making scrambled eggs boos. We need a smooth custard so make sure you add a small amount of that warm liquid mixture to the eggs and continuously whisk so those eggs get up to temp before you whisk everything together.
- Chill Out: Make sure you don’t rush cooling your corn ice cream custard. It must be super cold before you add to your ice cream machine. I pop in the fridge for at least 4-5 hours. To speed it up a bit, you can also set the custard over an ice bath and stir until cold.
- Don’t Over-churn: Once your ice cream gets to that nice smooth soft serve consistency, stop that machine. If you keep going, you could change your silky ice cream to an icy mix.
- Thaw a Bit: Before you are ready to scoop, let it sit for about 10 minutes so you get a creamy clean scoop.
Recipe Help
Yep boos you do! I have a stand alone Cuisinart and also a KitchenAid attachment. I love them both. We are self-proclaimed ice cream aficionados of course!
Yep, you absolutely can boos just make sure it wasn’t flavored and that it is plain before you remove the kernels and mix in the ice cream. For instance, you can save the corn stalks from my Mexican Grilled Corn on the Cob before adding the topping but honestly, grabbing a can of corn is the easiest way to make this fast.
After your custard is sufficiently chilled in the fridge, pop in the freezer. Every 30 minutes, remove from the freezer and stir the mix with a whisk so you break up all the ice crystals. You will have to do this every 30 minutes for about 3 hours until the ice cream is thick, smooth and creamy.
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Do you know how to modify this if you don’t have an ice cream machine?
Hi Claudine, great question. I have not attempted to make this recipe without an ice cream maker and don’t feel confident it would work without one. So sorry!
I found that 80% of corn is genetically modified, I will wait until I can pick it in September…
Its been so long since i’ve had corn ice cream! It’s a unique type of flavor but you’ll never notice corn with all the sweetness!
My husband side-eyed me when I told him what kind of ice cream I was making, haha. But I mean, Crumbl has that cornbread cookie and might I say it’s the best cookie on the menu. So I knew this would be amazing, and sure enough, it was a hit.
This is such a unique idea to me, so excited to try it over the weekend!
My husband and I decided to make ice cream this year and I am so glad we found this recipe! We wanted something different than the usual vanilla and chocolate and boy did this hit the spot! Thank you so much for this awesome recipe!
I’ve never had this before and I loved it!
I haven’t tried this recipe yet….but I am cause honey I already know that it’s going to be delish!! I get your notifications and have tried so many of your recipes. Thank you for being you