Corn ice cream is really popular in Central and South America as well as many Asian countries like the Philippines and Singapore. In Australia, however, I don’t know anyone that has ever made this flavor. That’s a shame because the flavor is delectable.
Not only do you get to eat delicious ice cream, but you also are getting some vegetables in your diet. There aren’t a lot of desserts that can make that claim.
With this recipe, I used a creamy French vanilla base. For a lighter ice cream you could use this vanilla ice cream recipe. I then left it overnight in the fridge to allow the corn flavour to infuse before straining out the corn. If you’re the type that loves chunky bits in your ice cream, then don’t strain out the corn.
If this corn ice cream recipe doesn’t sound appealing, check out these 60 ice cream recipes. I’m sure one of them will impress you.
Corn Ice Cream Recipe
- 4 egg yolks
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 1/4 cups thickened cream
- 3/4 cup full cream milk
- 3 corn cobs
- Whisk yolks with sugar until pale and set aside.
- Add cream and milk and to a large saucepan. Heat on medium-high until simmering then remove from stovetop.
- Scoop out half a cup of the hot milk and slowly pour into the yolks, all the while whisking. Once combined, slowly whisk the yolks back into the saucepan of milk and return to medium heat.
- Add corn kernels (cut off the cob) to the saucepan.
- Heat milk until it thickens, without boiling. You'll know it's ready when the liquid coats the back of a spoon.
- Allow to cool for a few minutes then pour milk into an airtight container and refrigerate overnight.
- The next day, strain and add to your ice cream maker. Churn following manufacturer's instructions.
- Once churned, add to airtight container and freeze until hardened.