Sweet Corn Ice Cream

As I mentioned in my first post, I recently bought an ice cream maker (this one) with the idea of making interesting flavored ice creams. At first I thought of the flavors I've had in the past that were less common but enjoyable such as ginger or red bean, but then I thought, what would happen if I made some really off-the-wall flavors that could maybe work, but would nevertheless be a totally new taste experience?

I decided to trek forward with this thought in mind as I started with some ingredients I already had from the farmer's market, the first of which was sweet bicolor corn. Now I'm kind of a corn fanatic. It is one of those "go-to" foods, that I can never get enough of, and often order a dish at a restaurant simply because of the presence of corn. I've been stuffing myself with bicolor corn all summer, and now that we're at the tail end of it, why not celebrate with a refreshing treat that combines two summer essentials: sweet corn ice cream.

Having never seen or eaten sweet corn ice cream before, I found some recipes online (these two) to start with, and went my own way from there. I decided not to add vanilla or any other flavor accompaniment because I wanted the pure fresh taste of "just corn" to shine through, and I also didn't want it too sweet.

Sweet Corn Ice Cream

1 ear sweet corn
1/2 c heavy cream
3/4 c whole milk
3 egg yolks
2 1/2 Tbsp sugar
  1. Shuck corn, cut kernels off into a bowl, and break the cob into thirds.

  2. Put cream, milk, kernels, and cob pieces into a saucepan over medium-low heat. Add 2 Tbsp sugar and bring to a boil. Remove cob pieces into a bowl and blend mixture with immersion blender until kernels are fairly pureed. Infuse for up to 1 hour with cobs added back in.

  3. Meanwhile, whisk yolks with 1/2 Tbsp sugar until they become lighter in color and airy, about a minute or two. Bring corn mixture back to a simmer, then turn off heat.
  4. Slowly pour in 1/2 c of hot corn mixture into the yolks while whisking to prevent eggs from scrambling. Keep whisking for another minute, then add back to saucepan over medium-low heat.
  5. Make sure to keep stirring the mixture until it thickens to a custard, and coats the back of a spoon (it took 10-15 minutes). Then put custard through a sieve, pushing it through thoroughly, and refrigerate the custard for at least 4 hours.
  6. Freeze in your ice cream maker and eat!

I made a small amount because I was experimenting, but I thought (and others too!) that the ice cream turned out fantastic. Not overly sweet, and bursting with the crisp taste of fresh corn. Also would be delicious scooped over a warm slice of cornbread or with honey drizzled on top.

Next up: Another unconventional ice cream!
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