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I’m fully convinced that Sweet Corn is the flavor ice cream was meant to be!
This ice cream is luscious and silky with the flavor being… well, corny! 🙂 (Think sweet creamed corn with a hint of vanilla.)
Summer is the time for corn on the cob and ice cream, so why not combine the two!?![/et_pb_text][el_masonry_gallery image_ids=”2047,2044,2048″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]And while Sweet Corn Ice Cream may not be as common of a flavor in the US, you can certainly find this popular flavor in abundance in countries like the Philippines, Brazil and Mexico.
I tried this flavor for the first time when our (now famous) ice cream shop, Salt and Straw, had it in their offering years ago. They laced it with chocolate and caramel and something crunchy I can’t remember. One bite and I was hooked!
I knew that I had to recreate this wildly delicious treat at home…
How to Make Sweet Corn Ice Cream
Luckily Sweet Corn Ice Cream is a cinch to make! The corn flavor is imparted into the milk/cream base through the cobs and kernels while it warms.
First combine the milk, cream, sugar, corn cobs and corn kernels in a large, heavy bottomed pot. Stir the mix until the sugar is dissolved and cook on medium heat until boiling. Turn down the heat to low and continue to simmer for 30 minutes, stirring often. Remove from the heat and allow to cool slightly. *Note: The longer you leave the cobs and kernels in the milk mix the more intense the corn flavor gets.[/et_pb_text][el_masonry_gallery image_ids=”2045,2046″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]
Now strain the mixture into a large bowl. You can reserve the corn kernels to make creamed corn or cornbread if you would like. Just remember they already have a bit of extra sweetness from the sugar.
Whisk a bit of the warm corn infused cream with the softened cream cheese until the lumps are gone. Add this to the corn cream along with the vanilla and allow to chill in the fridge for a few hours or overnight.
Add the chilled mix to your ice cream maker and churn according to the manufacturer’s directions. Enjoy fresh or pack into containers and freeze.
How to Serve Sweet Corn Ice Cream
Sweet Corn Ice Cream goes well with lots of additions! I prefer mine with a tart berry syrup and fresh berries like blueberries, raspberries or huckleberries. Another great option is caramel – reminiscent of caramel corn. Or try adding chocolate and candied nuts. You can’t go wrong… It also makes a great accompaniment to fruit pies or crisps or even cake!
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Sweet Corn Ice Cream
Ingredients
- 4 cobs Fresh Corn kernels removed + reserved along with cobs
- 1 1/2 cups Whole Milk
- 3 cups Heavy Cream
- 1 cup Granulated Sugar
- Pinch of Salt
- 4 ounces Cream Cheese softened
- 1 teaspoon Vanilla Extract
Instructions
- Cut the kernels off of 4 cobs of fresh corn. Add the corn kernels, corn cobs, milk, cream, sugar and a pinch of salt to a large pot. Bring to a low boil and allow to simmer for 30 min.
- Remove the cobs and strain out the corn kernels.
- Whisk a bit of the warm corn infused cream with the softened cream cheese until the lumps are gone. Add this to the corn cream along with the vanilla and allow to chill in the fridge for a few hours or overnight.
- Add the chilled mix to your ice cream maker and churn according to the manufacturer’s directions. Enjoy fresh or pack into containers and freeze.
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