Farm To Table Sweet Corn Ice Cream Recipe
Sweet, sun ripened corn, freshly cut from the cob, pureed and simmered in a bit of sugar, milk and vanilla makes for the creamiest ice cream.
Servings 6 servings
Equipment
- Ice cream machine
- Large saucepan
- Food processor or blender
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.