Corn Ice Cream Recipe

A large scoop of corn ice cream ready to serve on a white background

5 from 5 votes

This creamy and rich ice cream is made with sweet summer corn, vanilla and rich sour cream creating the perfect smooth texture.

Prep Time15

Cook Time5

Chill Time3

Total Time3 20

Course: Dessert

Cuisine: American

Servings: quart

Calories: 1814kcal

Author: Jocelyn Delk Adams

Equipment

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

To cool down the custard quickly, set it over an ice bath and stir until cold.

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!

Nutrition