Sweet corn ice cream is weird.
I wasn’t sure I should share this recipe with you, because it is so unusual. But it is also wonderful and the adventurous among you might just love this ice cream like I did. So, here I am. The thing you need to remember is that sweet corn ice cream tastes like sweet corn. Don’t fool yourself into thinking this is going to taste like anything other than corn. I know that sounds obvious, but as prepared as you might be, the first bite is shocking. Delicious, but shocking. It is confusing that it is so creamy and so cold. A couple of bites in and you find yourself thoroughly enjoying it.
You need to pair this with something to have it make sense. I ate a dish with fresh blueberries and peaches and loved it. I wanted more. I served some with a blueberry galette (recipe to follow) and it was a perfect accompaniment. I think a swirl of raspberry jam would be amazing.
I ate a dish on its own and I found myself wanting salt and pepper. See, weird.
So, I challenge you to give this a try. You might love it, like I do.
But if you don’t, don’t say I didn’t warn you.
Sweet Corn Ice Cream (I looked at recipes from Claudia Fleming and Martha Stewart)
- 4 ears of sweet corn, shucked
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- Coarse salt
- 7 large egg yolks
Carefully cut kernels from the cobs and transfer them to a saucepan. Break the cobs in half and add them to the pan. Stir in milk, cream, 1/2 cup sugar, and 3/4 teaspoon salt. Bring to a boil. Remove from heat and let cool for 15-20 minutes. Discard cobs.
Working in batches, puree corn mixture in a blender until smooth. Return mixture to saucepan and bring to a simmer over medium heat. Remove from heat.
Meanwhile, prepare an ice bath. Whisk together egg yolks and remaining 1/2 cup sugar in a medium bowl. Whisk 1 cup corn mixture into yolks and sugar, then return yolk mixture to saucepan, whisking constantly. Cook over medium-low heat until custard thickens and can easily coat the back of the spoon, about 10 minutes.
Strain custard through a fine sieve into a bowl, pressing down on solids; discard solids. Transfer bowl to ice-water bath, and refrigerate for 1 hour.
Freeze in an ice cream maker according to manufacturers instructions.