Back in my days of hocking jewelry to the highest bidder, there was a small Mexican ice cream shop down the street that would often draw my attention. They were always open, always had people in, and always had a variety of flavors that sounded amazing. Sadly, I never did stop in to that small ice cream shop…
But lucky me, I found a recipe for one of their famous flavors, Sweet Corn Ice Cream. We have had a great selection of corn coming in this season from our local farmer’s market and I knew with my weekly goal being frozen treats, it was time to take on this recipe.
It was everything I expected. Sure, you’re going to get some looks when you say ‘corn ice cream’ but make people try it. It’s different, fun, and pretty darned good. I have a feeling, my recent love affair with my ice cream maker just might elevate my sweet treat palette. (Doubtful, wait til you see what I have on the ready for next week…)
Sweet Corn Ice Cream
from Sweet Life – who got it from Cooking Light
Ingredients:
- 4 ears shucked corn
- 3 cups 2% reduced-fat milk, divided
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 cup half-and-half
- 6 large egg yolks
Preparation:
Use a bowl with a flat bottom placed upside down in another bowl to steady earns of corn, and catch kernels, and cut the kernels off. Cut the cobs into thirds and set aside.
Combine the corn kernels with 1 cup of milk in a food processor or blender and pulse until smooth. Pour into a medium saucepan and whisk in the remaining milk, sugar and salt. Add the cobs. Heat the mixture until edges just start to bubble, about 180 degrees. Remove from heat and let stand 1 hour to infuse the flavors.
Whisk the egg yolks and half and half until pale and yellow in a bowl; set aside. Discard the cobs from the corn/milk mixture and bring the mixture back to 180 degrees. Carefully whisk the milk mixture into the bowl with the egg yolks. Return to saucepan, stirring constantly, and cook two minutes longer, until mixture thickens, coating the back of a spoon, 160 degrees.
Strain the mixture through a sieve, into a bowl and discard any solids or lingering corn kernels. Set the bowl in an ice bath and cool. Cover and cool completely (4-6 hours) in fridge before churning in your ice cream maker according to manufactures directions. Freeze until solid and serve.
I am trying to imagine the taste of this ice cream, sounds so incredible!!
So unique! I love it!
Your Sweet Corn Ice Cream looks incredibly tasty, Kita! Hugs and kisses for Muffin! xo
Wait? Corn in my ice cream? Not gonna lie that sounds totally weird, but completely delicious at the same time. I have to try this!
I adore this. Sweet corn is always a winner!
I have been wanting to make sweet corn ice cream for too long, it sounds awesome.
What a great idea! I’ve never come across sweet corn ice cream and now I can’t wait to try it!
I think I might like to make this. I hope someday that I am able to even find yellow corn again. Were we live the corn in the markets is always white corn and I would want this ice cream to be yellow and filled with fun yellow bits and pieces. I think that it would be a bit alarming to have white bits in my white ice cream, don’t you? Oh. And shame on you for not going into that ice cream shop. We must always go into the ice cream shop. Always.
I am so intrigued by this idea!! I need to get my hands on some good local corn and this will be happening.
Sweet corn ice cream? Is it like the milk leftover after eating Cap’n Crunch? 🙂
So we just got a huge bag of corn delivered to us from one of hubby’s co-workers! I know what I’m making this weekend!
Oh wow, I love this recipe 🙂 sounds so perfect!