Corn ice cream is really popular in Central and South America as well as many Asian countries like the Philippines and Singapore.
With this recipe, I used a creamy French vanilla base. For a lighter ice cream you could use this vanilla ice cream recipe. Chill the mix overnight in the fridge to allow the corn flavour to infuse before straining out the corn. If you love chunky bits in your desserts, then leave the kernels in.
If this corn ice cream recipe doesn’t sound appealing, check out these 60 ice cream recipes. I’m sure one of them will impress you.
- 4 egg yolks
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 1/4 cups thickened cream
- 3/4 cup full cream milk
- 3 corn cobs
- Whisk yolks with sugar until pale and set aside.
- Add cream and milk and to a large saucepan. Heat on medium-high until simmering then remove from stovetop.
- Scoop out half a cup of the hot milk and slowly pour into the yolks, all the while whisking. Once combined, slowly whisk the yolks back into the saucepan of milk and return to medium heat.
- Add corn kernels (cut off the cob) to the saucepan.
- Heat milk until it thickens, without boiling. You'll know it's ready when the liquid coats the back of a spoon.
- Allow to cool for a few minutes then pour milk into an airtight container and refrigerate overnight.
- The next day, strain and add to your ice cream maker. Churn following manufacturer's instructions.
- Once churned, add to airtight container and freeze until hardened.