Description
A creamy and refreshing homemade corn ice cream with a sweet, natural corn flavor.
Ingredients
Scale
- 2 cups fresh corn kernels (or frozen, thawed)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Blend corn kernels with milk until smooth.
- Strain the mixture through a fine-mesh sieve, pressing to extract liquid.
- Heat the corn-milk mixture with cream and half the sugar until steaming.
- Whisk egg yolks with remaining sugar, then slowly temper with the hot cream mixture.
- Return to heat and stir until slightly thickened (do not boil).
- Strain again, then stir in vanilla and salt.
- Chill completely, then churn in an ice cream maker according to manufacturer’s instructions.
- Freeze until firm before serving.
Notes
- Use fresh sweet corn for the best flavor.
- If using frozen corn, thaw and drain well.
- Chill the mixture thoroughly before churning for smoother texture.
- Store in an airtight container to prevent ice crystals.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 22g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 140mg
Keywords: corn ice cream, homemade, summer dessert, sweet corn