During the summer months, it seems that roadside stands for Sweet Corn are in every town across America. If corn is sweet, then why don’t we have more recipes for desserts made with corn? Well, we do now!

The Corn Ice Cream recipe I have created for you has just the right amount of sweetness, with very few ingredients. It is rich in flavor, texture, and appearance. I found also, that with the addition of Pernod (Arak, Ouzo, or Anisette) the ice cream takes on a refreshing twist that cuts that heavy cream taste that can often be dominant in homemade ice cream. The preparation is easy, and the results will produce a dessert you will look forward to each, and every summer. 

 Three Step Preparation

  • Corn
  •  Batter
  • Churn

Corn Juice Ingredient

  •  2 cups of fresh Corn. 
  • Whole Milk – 1 ½ cups
  • Sugar – 1 cup
  •  Vanilla – bean or 2 teaspoons extract


Cut the juicy, flavorful kernels off the cob. Puree. Place the pureed corn, milk, sugar, and vanilla into a sauce pan. Allow these ingredients to simmer for about 45 minutes (lid on).

Cool. Cover, and refrigerate it for several hours or overnight. This extracts the flavors and natural sugars from the fresh corn. 

Strain the golden corn essence. Don’t forget to save the reserved corn for my delicious Polenta Muffins!

Transfer the corn liquid to a sauce pan.

Ice Cream Batter Ingredients

  • Egg Yolks – 4
  • Cream – 2 ½ cups
  •  Pernod – 1 shot glass


Add cream, and slowly heat to a low simmer, but do not boil.

Whisk the yolks in a bowl.

Slowly add one spoonful at a time, of the heated corn liquid, so as NOT to scramble the eggs, whisking all the while. After adding several spoons, the egg temperature will rise enough to add the yolk mix to the sauce pan. Simmer the mixture on low until the temperature is at least 130. 

Cool this mixture. Add the Pernod. Cover and place in fridge for 3-4 hours.

The colder the batter, the faster it will churn to a lovely frozen ice cream.

Ice Cream will churn in about 20 minutes.

At this point you can serve right away, or (to make serving easier later) scoop ice cream balls into a chilled, paper lined, muffin tin, and pop into the freezer until ready to serve. This makes serving so much easier, and the balls are already nicely shaped.




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