Corn ice cream represents one of the most delightfully unexpected flavor adventures in the frozen dessert world, transforming humble corn kernels into a creamy, luxurious treat that perfectly captures the essence of summer in every spoonful. This golden-hued confection celebrates corn’s natural sweetness while adding layers of richness that elevate it far beyond its humble origins. Popular in Asian dessert culture and gaining momentum in artisanal ice cream shops worldwide, corn ice cream offers a unique flavor profile that’s simultaneously nostalgic and sophisticated. The natural sugars in fresh corn kernels create a subtle sweetness that’s enhanced rather than masked by the creamy base, while the corn’s inherent earthiness adds complexity that keeps each bite interesting. With its beautiful pale yellow color and surprising depth of flavor, this ice cream proves that the best desserts often come from the most unexpected sources, turning a backyard barbecue staple into an elegant frozen masterpiece.
Serving Quantity
This recipe yields approximately 1 quart of corn ice cream, serving 8 to 10 generous portions that showcase the wonderful versatility of this unique flavor combination.
What You’ll Need
For the corn base:
- 4 cups fresh corn kernels (about 6-8 ears of corn)
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 tablespoon butter
Preparing the Fresh Corn
Begin by selecting the freshest, sweetest corn available, as the quality of your corn directly impacts the final ice cream flavor. Remove the husks and silk from your corn ears, then use a sharp knife to cut the kernels from the cobs, working over a large bowl to catch any flying kernels.
Don’t discard those corn cobs just yet – they contain incredible amounts of natural corn flavor that will enhance your ice cream base. Break or cut the stripped cobs into smaller pieces that will fit in your saucepan.
In a large, heavy-bottomed saucepan, combine the corn kernels, broken corn cobs, and whole milk. This combination will create an intensely corn-flavored base that forms the heart of your ice cream.
Creating the Corn-Infused Milk Base
Bring the corn and milk mixture to a gentle simmer over medium heat, stirring occasionally to prevent scorching. Let it simmer for 15-20 minutes, allowing the corn kernels to soften and release their natural sweetness while the cobs infuse the milk with additional corn flavor.
You’ll notice the milk taking on a subtle yellow tint and developing a sweet, corn-like aroma. The kernels should be very tender when pierced with a fork, indicating they’ve released maximum flavor into the milk.
Remove the corn cobs from the mixture using tongs, pressing them gently against the side of the pan to extract any remaining milk. Discard the cobs, but keep the corn kernels in the milk as they’ll add wonderful texture to your finished ice cream.
Blending for Optimal Texture
Using an immersion blender, carefully blend the warm corn and milk mixture until about half the kernels are broken down but some visible pieces remain. This partial blending creates the perfect texture – smooth enough for elegant scooping but with delightful corn kernel pieces that provide bursts of concentrated flavor.
Alternatively, you can transfer half the mixture to a regular blender, blend until smooth, then return it to the saucepan with the remaining chunky mixture. The goal is achieving a balance between smooth creaminess and textural interest.
Preparing the Custard Base
In a separate bowl, whisk the egg yolks with half of the sugar until the mixture becomes pale and slightly thick. This creates the custard base that will give your ice cream its rich, creamy texture.
In another small bowl, whisk the cornstarch with 2 tablespoons of the heavy cream until smooth. This slurry will help thicken your ice cream and prevent ice crystals from forming during freezing.
Add the remaining heavy cream to your corn and milk mixture, then gradually bring it back to a gentle simmer over medium heat, stirring constantly to prevent the bottom from scorching.
Creating the Perfect Custard
Once the cream mixture is hot, you’ll need to temper the egg yolks to prevent them from scrambling. Slowly pour about half a cup of the hot cream mixture into the bowl with the egg yolks, whisking constantly and vigorously.
Continue adding hot cream mixture gradually, whisking continuously, until about half has been incorporated. This tempering process ensures your custard will be smooth and silky rather than lumpy with scrambled eggs.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly. Add the cornstarch slurry and the remaining sugar, continuing to whisk as you bring the mixture back to a gentle simmer.
Achieving Custard Perfection
Cook the custard, stirring constantly with a wooden spoon or heat-resistant spatula, until it thickens enough to coat the back of the spoon. This usually takes 5-8 minutes of careful attention and constant stirring.
To test for proper thickness, dip your spoon in the custard and run your finger across the back of the spoon. If the line holds without the custard running back together, your custard base is ready.
Remove the saucepan from heat immediately and stir in the butter, vanilla extract, and salt. The butter adds richness and helps create a smoother final texture, while the salt enhances all the other flavors in the ice cream.
Cooling and Chilling
Strain the warm custard through a fine-mesh sieve into a clean bowl to remove any small lumps or bits that might have formed during cooking. Press the mixture gently through the sieve to ensure you capture all the delicious corn pieces.
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight – the colder your base, the better your ice cream will freeze and the smoother the final texture will be.
Churning Your Ice Cream
Remove the chilled custard from the refrigerator and give it a good stir to redistribute any settled corn pieces. The mixture should be thoroughly cold and have a lovely pale yellow color with visible corn kernel pieces throughout.
Pour the custard into your ice cream maker and churn according to your machine’s instructions, typically 20-25 minutes. The ice cream is ready when it holds its shape but is still soft enough to scoop easily.
Final Freezing and Storage
Transfer the freshly churned ice cream to a freezer-safe container, smoothing the top with a spatula. Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming, then cover tightly with a lid.
Freeze for at least 4 hours for soft-serve consistency, or overnight for traditional scooping texture. The ice cream will keep beautifully in the freezer for up to two weeks, though the corn flavor is most vibrant within the first week.
Serving Your Corn Ice Cream
Remove the ice cream from the freezer about 5 minutes before serving to allow it to soften slightly for easier scooping. The finished ice cream should have a beautiful pale golden color with visible specks of corn throughout.
Serve in chilled bowls or cones, and consider garnishing with a light drizzle of honey, a sprinkle of sea salt, or even some caramelized corn kernels for an extra special presentation. This unique flavor pairs wonderfully with summer fruit, pound cake, or simply enjoyed on its own as a conversation-starting dessert that celebrates the unexpected beauty of corn in frozen form.
