Farm To Table Corn Ice Cream Recipe, inspired by sweet, sun ripened corn fresh from the cob, simmered, pureed and churned as nature intended.
Farm Fresh Sweet Corn
Since corn is naturally sweet, producing an almost ‘sweet milk’ from each kernel, makes for the creamiest ice cream.
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!
Corn Is Just A ‘Thing’ Where I Come From
Here in Maryland, with a rich resource of farms everywhere, corn season is a big deal here.
Much of the corn, most farmers grow, is for livestock feed.
Rest assured though, plenty is grown ‘sweetly’ for our favorite recipes.
My Inspired Corn Recipes From Maryland Corn Fields
Having grown up in the ‘corn abundant’ state of Maryland, I’ve created lots of recipes with corn that have become family favorites:
- Harvest Thyme Corn Fritters – perfect for serving around Thanksgiving, as we remember harvest time.
- Corn and Black Bean Salad – a refreshing and filling salad for grilling season.
- Halloween Black Pepper Cornbread Skulls – my grandchildren’s favorite ‘scare’ to eat.
- Jalapeno Cornbread Muffins – perfect to serve alongside summer salads or winter bowls of chili.
- Fresh Corn Polenta Muffins – a milder cornbread that’s yummy with seafood.
Corn Ice Cream
The corn ice cream recipe I have created, has just the right amount of sweetness, with very few ingredients.
It is rich in flavor, texture and appearance.
Options for using a milk of your choice (coconut or almond), is really just the side-show to this ice cream.
Naturally, the sugar and creamy milk that is squeezed out from each kernel of corn, is creamy and sweet all on its own.
To Dairy Or Not To Dairy – Corn Ice Cream
In my family I have a variety of dietary specific folks.
Far be it from me to make anyone of my loved ones suffer with tummy troubles just to enjoy something scrumptious that I make.
So, I always create a second recipe similar, but with specific T.L.C.
No one should miss out on corn ice cream, and won’t!
Simply choose between a full fat, coconut milk for a rich corn ice cream, or a Homemade Almond Milk, for a lighter, refreshing texture.
What Makes This Corn Ice Cream Recipe Unique?
Certainly the most unique aspect of this corn ice cream recipe, is the incredible sweetness and creamy texture.
Very little sugar is added to this ice cream because the natural sugars in corn are almost sweet enough.
Additionally, is the natural creamy milk that is squeezed out from each kernel, therefore making it easy for both a dairy or non-dairy recipe.
Farm To Table Corn On The Cob
Honestly, I would not recommend making corn ice cream from canned corn or frozen corn.
Much of the sweet juice and nutrients are found in freshly shucked corn off the cob.
In fact, once I trim the corn from the cob, I also toss the cob into the simmering mix of milk and corn, to extract every last morsel of flavor and nutrient.
Then, of course, I remove the cob before straining and squeezing the milky mixture from the corn.
Corn Ice Cream Takes Time But Is Easy To Make
Unlike many homemade ice cream recipes, in which the mixture can be assembled quickly, chilled and ready for the ice cream maker, corn ice cream needs a bit of TLC.
In order to extract the natural sugars and milky juice from the corn, the extra step of simmering fresh corn, is what makes the ice cream sweet and creamy.
Then it needs to cool and remain in the fridge for a few hours, or overnight.
An almost gelatinous substance forms from the corn juices, and sweet corn ice cream tastes like no other ice cream!
Ice Cream Makers
While just about any ice cream mixture can be frozen in a container overnight and scooped out once it’s frozen, I am totally a fan of ice cream makers.
The one I use simply requires to keep the insulated bowl in the freezer (which you will always find it in my freezer).
Then, in just about 20 minutes of it churning round and round with my luscious mixture inside, I have ice cream ready to serve.
Totally worth the investment, and I’ve had this one for about eight years so far!
First Time Making Ice Cream?
So, you want to try your hand at ice cream making before you invest in an ice cream machine?
I’m with you on that!
Once I got over the timidity about making my own ice cream, I finally got myself an ice cream maker.
Ten years later, that baby is still churning.
However, you can make this without an ice cream maker.
Simply dump the entire corn custard mixture into a large loaf pan, or other freezer container, and freeze!
A Few Great Toppings For Serving Corn Ice Cream
My son is a professional chef (like, the real deal, presenting thousands upon thousands of first-class culinary delights to special occasion events. ie… picky brides!).
He suggested a way he likes to serve corn ice cream; with a blueberry compote and caramel popcorn on top!
For a quick blueberry compote, simply simmer some fresh or frozen blueberries, sugar and a splash of lemon juice together until it thickens.
I tried it and it is totally ‘top shelf,’ fabulous!
Comparatively, you may also like to drizzle a little Strawberry Jam, or since corn is ripe at the same time figs are, a Fig Jam would be delicious.
Psssst, Salt Caramel Sauce tastes amazing drizzled over as well!
Who Loves Homemade Ice Cream?
While I am not a regular dessert eater, when summer rolls around, homemade ice cream is top on my list of culinary indulgences!
If you are anything like me, then perhaps, you will enjoy a few of my other favorites, in the ice cream department.
- Toast Ice Cream – don’t call me kookie until you try it! It tastes just like morning toast!
- Beetroot Ice Cream – again… kookie? Nope, it’s naturally sweet and fabulous.
- Chocolate Almond Milk Ice Cream – made also from fast, and easy homemade almond milk.
- S’Mores Vodka Ice Cream – Oh yes I did!
- Classic Strawberry Rhubarb Ice Cream – because hubby is British!
- Freshly Shucked Corn
- Milk of your choice
- Vanilla extract
- Ice Cream maker
- Measuring cup
- Measuring spoons
- Wooden spoon
Farm To Table Sweet Corn Ice Cream Recipe
- Ice cream machine
- Large saucepan
- Food processor or blender
- 2 cups Freshly shucked corn about 3
- 1 1/2 cups Whole Milk heavy cream or coconut milk
- 1/2 cup Sugar
- 1/2 tsp Vanilla extract
- 2 Egg yolks
- Shuck each ear of corn, scrub the corn silk away from the corn. With a sharp knife, cut the fresh corn closely away from the corn cobs and place in a large saucepan. Break the corn cob into pieces and add them to the saucepan along with the whole milk. Bring slowly to a low boil. Lower, cover and simmer for 20-minutes. Turn off and cool.
- Discard cobs, taking care to scrape off any of the corn kernels. Transfer the cooked corn solids to a food processor and puree. Place a fine mesh strainer over the medium saucepan and transfer the pureed corn into the strainer. With the back of a spoon, press the liquids from the corn mush, extracting all the sweet essence from the corn, then discard solids.
- Add the sugar, milk/cream (of choice), and egg yolks. Whisk with a hand mixer over medium-low heat, cook the corn mixture into a custard base low and slow until it becomes pale yellow and a candy thermometer registers 160 degrees f.
- Cool the mixture to room temperature. Whisk in the vanilla extract. Place in an airtight container and into the fridge to chill for an hour.
- Transfer the chilled corn mixture to the ice cream machine, following the manufacturer's instructions to churn ice cream, about 20-minutes.
- Once churned, this rich sweetness is ready to serve or store in the freezer until ready to serve. For best results, portion scoops of ice cream into muffin tins, freeze for 1-hour then transfer to a freezer-safe container. This method makes serving the ice cream so much easier.
- A little booze can be added to the ingredients instead of vanilla extract of which I found Pernod, with it’s fennel like flavor, wonderfully refreshing.
- Caramel Corn is a lovely addition to the ice cream for a little crunch.
- Milk/Cream choices are up to you. For a thicker richer ice cream, use heavy cream or full fat coconut milk. For a lighter ice cream, use whole milk, however the egg yolks offer plenty of fat content to make the ice cream rich, whichever milk you choose.