I’m fully convinced that Sweet Corn is the flavor ice cream was meant to be!
I’m fully convinced that Sweet Corn is the flavor ice cream was meant to be!What Does Sweet Corn Ice Cream Taste Like?
This sweet corn 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!?! 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…
What is Corn Ice Cream Made Of?
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.
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.
Tips for Making Homemade Ice Cream
Making homemade ice cream can be a delightful and rewarding experience. Here are some tips to help you achieve creamy, delicious ice cream at home:
Use High-Quality Ingredients: Start with fresh, high-quality ingredients for the best flavor and texture. Use fresh dairy, such as whole milk and heavy cream.
Chill Ingredients: Make sure all your ingredients are well chilled before churning. This helps the ice cream freeze faster and results in a creamier texture. Chill your ice cream base in the refrigerator for several hours or overnight before churning.
Add Mix-Ins at the Right Time: If you’re adding mix-ins like chocolate chips, nuts, or fruit, add them during the last few minutes of churning. This ensures that they’re evenly distributed throughout the ice cream.
Don’t Over-Churn: Be careful not to over-churn the ice cream, as this can lead to a grainy texture. Churn just until the mixture reaches a thick, creamy consistency.
Store Properly: Transfer the churned ice cream to an airtight container and freeze it for several hours or overnight to harden. For best results, press a piece of parchment paper directly onto the surface of the ice cream before sealing the container to prevent ice crystals from forming.
By following these tips and techniques, you’ll be well on your way to making delicious homemade ice cream that rivals your favorite store-bought varieties.
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!
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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