If you’ve ever wondered what Summer would taste like, this Corn Ice Cream just may be it! Subtly sweet with a hint of vanilla, and creamy as a pad of butter, this homemade ice cream may just rival the traditional vanilla or strawberry ice cream we’ve all come to know and love for the number one ice cream spot!
What is Corn Ice Cream?
It truly is what it sounds like! Many homemade ice creams are really just a frozen custard. This one is no exception. Easy to make in just a few steps, the base of the ice cream will start as any traditional vanilla would, except you’re adding sweet corn! The corn will help to flavor the custard initially, but it is also blended during the process for a rich corn taste front to back.
What does it taste like?
It tastes like a sweet corn you would get from the store. The sugar in the custard helps to highlight the fresh, vibrant flavors of already sweet corn. The finished texture of a blended and strained custard will remind you of a thick pad of butter atop fresh corn on the cob! This ice cream brings together fresh, vibrant, and rich flavors all in one bite.
- Sweet Corn – To make this recipe easier, I used canned corn. However, you could also use fresh corn if it is in season during the summer. There is nothing like it!
- Half n’ Half – Because I wanted something like heavy cream but not as thick, I settled on half and half which gives me the best of cream and milk.
- Sour Cream – Something unique about this recipe is the use of tangy sour cream which adds so much flavor.
- Egg Yolks – To create a wonderful custardy texture that is incredibly smooth and scoops easily, egg yolks are used here.
- Vanilla Extract – make sure to use a high quality extract to really get amazing flavor. You can also use vanilla beans or my fave, vanilla bean paste.
How to Make Corn Ice Cream
Combine everything except the egg yolks in a medium saucepan over medium heat, whisking until the mixture comes to a simmer.
In a separate bowl, whisk the egg yolks until light and fluffy.
Pour about a half cup of the hot liquid slowly into the bowl with the egg yolks to temper them. Be sure to stir the egg yolks quickly as the hot liquid is added so as not to cook the egg yolks.
Add the egg mixture to the heated liquid on the stovetop and allow to thicken into a custard. This should take about 5-8 minutes. Stir constantly to avoid any burning on the bottom.
Once thick to the point of coating the back of a spoon like a tablecloth, add to a blender and puree.
Pass the mixture through a fine mesh strainer and discard the solids left behind.
Pour into a bowl and allow to come to room temperature. Place a piece of plastic wrap on the top to prevent a skin from forming. Cool completely in a refrigerator for 3-4 hours before adding to your ice cream machine. Be sure to follow the directions for your specific machine.
Transfer to an ice cream container and freezer until solid or your desired consistency, about 2 hours.
Do I need an ice cream maker?
Yes! There are multiple on the market. We have Cuisinart and also a KitchenAid attachment. I love it for the batch sizes we can make with it. We are self-proclaimed ice cream aficionados of course! Comparatively speaking, it is a great price for what is currently on the market. We’ve had it for x years and it hasn’t failed us yet!
Can I use corn on the cob?
Yes, you absolutely can – but why would you? Save the corn stalks for my Mexican Grilled Corn on the Cob and grab a can of Libby’s Whole Kernel Sweet Corn instead. Saves you time, money, and you’ll likely have it on hand when fresh corn isn’t in season.
You can of course use any kind of traditional ice cream toppings you would like but some of my “not-so-common” favorites include: candied bacon, berry jam, fresh berries, or a caramel drizzle for a caramel popcorn flavor!
How to store it
Storing homemade ice cream is ah-maize-ingly simple! See what I did there? But really, just scoop the ice cream into a bread pan or airtight ice cream container (you can buy them here on amazon) while it is still in the soft serve stage, and continue to freeze overnight. Serve the next day on a sugar cone or deliver to one of your friends in a cute artisan container. Kept in an airtight container to prevent freezer burn, this homemade ice cream will store great for months!
Corn Ice Cream
- 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
- 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.