Sweet corn ice cream doesn’t seem too weird to me. There’s a Filipino ice cream that is corn and cheese…now that’s weird! And, I like your idea of pairing it up with some fruit. Seems like it would help the tastebuds from getting confused.
Tim, have you tried sweet corn custard? Karen Demasco has a good recipe. I cut way back on the corn when I made it a second time which made it more like vanilla custard with a hint of corn. Delicious, but oh so weird!
I love all the interesting ways you’ve been making use of summer produce lately. I made sweet corn ice cream last year, and we paired it with a fruit crisp, but I’m not sure that was the best tack. On its own, or with just a little fruit (maybe the tartness of the fruit balanced it?) seems just right.
I am captivated by this recipe. Enchanted, drawn in, and also a bit of an “umm, well…”. I appreciate the clear statement that it’s not a case of “It’s so GOOD you WON’T even KNOW it’s CORN!!!!” Prepared is good. Made me think at once the feeling of shock and befuddlement on seeing corn kernels used blithely and often in ice cream and other sweet puddings, desserts and fruity-snack-drink thangs in Japan, Thailand, Vietnam, and Taiwan, years ago on first travels and right up through a summer trip, where corn and black eyed peas and other ‘savory’ ingredients treated as interesting and appealing little food items that should be able to play wherever they want to play. It opened my eyes to the fact that I have My Rules about food, based on what I learned and saw in my childhood and beyond, and that while those are traditions and foodways, they aren’t handed down from some On-High Authority. It’s just food. Sometimes I like it, sometimes I say, well, that was interesting but now I’ll go back to what I thought before. But I like the stretch. Thanks for it. I’m going in. I’m open to it. I’m intrigued. Happy summer.
I had a sweet corn gelato at a restaurant in New York City a couple of summers ago (Batali’s Otto). It was one element of a multi-part dessert that included peach sorbet and fresh blackberries–sort of like a sophisticated sundae. I thought it was brilliant. Maybe blackberries and peaches would be right pairing for your ice cream too, TIm?
We are kindred spirits. I had the most amazing corn ice cream at a local restaurant a few weeks ago, and have been determined to make it ever since. Imagine my excitement to find Claudia Fleming’s recipe on line at the Epicurious site a few days later. The corn (and even some extra cobs) are in my fridge right now, and the recipe is sitting on my counter, just waiting for the weekend so I can make it. Too funny that you made this based on the same recipe I was planning to use. If it’s half as delicious as the one at the restaurant, I will be thrilled. :) Have a great weekend!
Love this! We are serving this at work (L’Etoile, Madison) right now on top of a blueberry/cornbread crumble. We midwesterners wait soooooooooooo loooooooonng for our little window of corn and tomato goodness; thanks for these perfect recipes to celebrate that we’re in that window right now!
Corn ice cream is great served as a surprise dessert where the guests have to guess what the ice cream was made of. It’s really weird, because the taste is familiar, but many people need quite some time until they figure it out.
Katie mentioned it above, blackberries are a perfect pairing for sweet corn ice cream. I tried it with blueberries too but I missed some sourness – blackberries were by far the best pairing for corn.
It’s so funny – I just was thinking about sweet corn ice cream yesterday. In fact, I just asked Melissa Clark on twitter if she’d ever made it. I’m a fan of corn, so this is something I need to try. Clearly the signs are all pointing towards it.
My heart is fluttering out of my chest thinking about this! I love sweet corn with an intense burning passion, and I can just imagine the weirdly delicious creamy-salty-sweetness going on in those perfect scoops.
I love this idea. I worked at this fabulous Gelato Cafe in Philadelphia. She made fresh gelato on a daily basis. People would stalk our website for sea salt, basil, and olive oil flavors. I’m thinking a nice Rosemary and Goats milk would pair nicely with that blueberry galette as well. I love savory sweets!
When I first saw your picture and title, I thought, well that’s weird. And I guffawed (well that sounds weird when not in a book) when I saw that the first thing you said was that it was weird as well. It sounds really interesting and delicious, but weird. I think when I finally invest in an icecream maker I’ll try it.
I grew up in Malaysia and sweet corn ice cream is a complete norm, as are taro and durian ice cream. When I asked my friends here if they’ve had sweet corn ice cream, they looked at me like I had two heads.
I had forgotten I loved sweet corn ice cream as a child growing up in Malaysia. What wonderful memories of opening the box and cutting blocks of the same size for me and my 5 siblings. They were all watching so I couldn’t cheat, ha. Can’t wait to make this. I wonder if my husband will think this is weird like he thinks it’s weird that ais kacang (a Malaysian dessert) has corn kernels. I know our son will love it, and I love that I will get to tell him it was my childhood fav. Thank you for the inspiration.
As your Malaysian readers have commented, sweet corn as ice cream is NOT weird but rather part of the wide array of flavors. In the Philippines, ice cream flavors include purple yam or ube and avocado.
Someone’s weird pleasures can be somebody else’s banal habits.
Indeed, Martin. I write from my own point of view, it is a blog. For me- it is definitely weird. I don’t think anyone (myself or others who commented) meant to be culturally insensitive. The flavor is odd to a Western palate. In any case, I am now very glad to know that if I ever travel to Malaysia I have corn ice cream to look forward to.
Tim, I did mean to sound like I disapproved. I apologize if I sounded like I was scolding you. Ha ha ha. I should be the last person to do that. I have my share of wild gustatory prejudices. You are definitely correct, we all write and taste based on our upbringings or backgrounds but what is fantastic about your sweet corn post is precisely your openess to try new experiences and being candid about your ambivalence. Bravo!
Tim! Wow! I tried this ice cream three years ago when I went to Providencia, a gorgeous island in my country (http://www.lottieanddoof.com/). It was on the menu of a very nice restaurant and I couldn´t stop myself from trying it!! I loved it and had forgotten about it!! The one I tried though, was good on its own, I ate one every day I was on the island. They have great crabs too, if you´re lucky to be there in the good season. If not, well, you can watch the millions of baby crabs climb from the sea to the mountain and eat corn ice cream!!
I first had corn ice cream in northern Michigan a decade ago at the much-lauded and sadly defunct restaurant Tapawingo; it was served with a berry cobbler and was divine. I did a twist on sweet corn ice cream last year that was an amalgamation of Claudia Fleming’s corn ice cream and buttermilk ice cream recipes and it was awesome. I agree it pairs amazingly with berries (I served it with a simple berry coulis), but I certainly don’t mind it on its own either!
Will have to try this version. My husband made Rick Bayless’ corn ice cream last week–flavored with cinnamon and orange and it’s quite lovely. http://www.rickbayless.com/recipe/view?recipeID=94
I’m in Madison, WI too (hi Nancy at L’Etoile), and our CSA gives us corn that is so sweet that it seems best suited to dessert anyway. We like this particular ice cream topped with a Spanish fruit compote that is cooked in wine (zurracapote–there is also a drink by this name).
This makes me think of the amazing avocado tapioca bubble teas my husband and I love. At first, people are always skeptical… but there is something so wonderfully creamy about them! I bet this fits into that category too :)
I just made this, and I find myself stealing off to the freezer at all times of the day or night just to have a teaspoonful, it is so wonderfully curious. I kinda want to garnish it with some kind of sweet, crispy bacon.
A little while back, I tried these sweet corn puff snacks that were made in Asia. The taste was sweet and salty at the same time. My tastebuds went “Whaa?”, then “Yum!”. I wonder if sweet corn ice cream will produce a similar effect. I’ll have to wait until next summer to see… thanks for the recipe! :)
I have been making this recipe for two years and I love it every time. The last batch I topped with candied walnuts and freshly picked cherries. There was a flavor and texture explosion in my mouth with the sweet cold cream, sour cherries and crunchy walnuts. Looking forward to more combinations to mix with this ice cream!
I made this a few years ago and it was divine. Making it tonight. When I told the sweet corn farmer I’m making this, she didn’t bat an eye, haha. Can’t wait for my son to try his mother’s favourite ice cream as a child. I know he will love it. He truly loves real food :) I should make your recipe every time corn is in season :) Thank you again for the inspiration.
I need help! While I was boiling the corn and milk mixture (prior blending the mixture), I realized my ice cream freezer bowl was not ready. It will take 24 hrs to freeze. Should I continue the recipe or put the I blended mixture in the fridge and continue the recipe tomorrow? Any help is appreciated!!!
Hi Tanny- No problem! Continue with the recipe all of the way until the end (before putting into ice cream maker) and then just refrigerate it until your machine is ready. Then, just churn that ice cream.
1. I want to eat this
2. Do I want to eat this?
3. But I’m out of bourbon peaches…
4. BUT WE HAVE SO MUCH CORN
Alas, I left town for the eclipse and my neighbors picked all their corn, so it will have to wait until next year. Thank you for providing the most unusual response to the question ‘what ideas do my favorite food folks have for using up corn?”