Sweet Corn Ice Cream
About this Recipe
By: Rachel
One of the highlights of summer is eating produce at its peak. There is nothing quite like tomatoes, fresh off the vine; peas nestled in snappy little pods; juicy, just-picked strawberries. Sweet corn, fresh off the cob, is almost like eating candy—I always think there should be more corn desserts! This Sweet Corn Ice Cream recipe was developed to highlight summer sweet corn at its peak.
Sweet Corn: A Summer Treat
Sweet corn tastes incredible right when it is picked—before its natural sugars convert to starch. It has an incomparably earthy, sweet taste. While you may already know and love the flavor of fresh corn, you may not know that the cobs themselves have an incredible flavor when stripped of their kernels. You can extract that flavor by simmering the cobs in an ice cream base, as we do here for ice cream. You can also make a savory corn stock by simmering cobs with vegetables and/or bones.
Now that I know this, I think of corn cobs like the “bones” of the corn. You can extract maximum flavor by using them just as you would lobster shells or chicken bones!
How To Make Sweet Corn Ice Cream
Sweet corn ice cream is not only delicious, but easy to make. For this recipe, we make a traditional ice cream base, with the addition of corn flavor both from the cobs and from the kernels. To amp up the flavor even more, sauté the kernels briefly in salted brown butter. A little nutmeg adds another layer of complexity.
This ice cream is delicious on its own, but I love to top it with warm Maple-Bourbon Butter Sauce. Maple-glazed bacon and fresh popcorn (caramel or plain) are welcome garnishes, adding texture and playing up the addictive combination of salty and sweet.
Beverage Pairing
By: Olivia
Any pairing with this ice cream should mirror the corn’s sweetness. Explore richer white wines like Chenin Blanc, Fiano, Semillon, moderately oaked Chardonnay, and Rhône whites like Marsanne and Roussanne. These will still provide acid to cut through some of the ice cream’s richness, but they will ultimately reinforce the buttery sweetness of the sweet corn. Stop by Violet Wine to explore the selection of whites!
Sweet Corn Ice Cream
Equipment
Ingredients
- 2 large ears fresh sweet corn
- 2 cups (475mL) heavy cream
- 1 cup (235mL) whole milk
- ⅔ cup (90g) white sugar
- 2 tablespoons salted butter
- 1 tablespoon dark brown sugar
- 5 large egg yolks
- Several gratings fresh nutmeg
- 1 pinch kosher salt
Optional: Maple-glazed bacon, popcorn
Step by Step Instructions
Step 1
- Slice the kernels from the cobs, reserving both the kernels and the cobs.To a large, heavy saucepan, add the cream, milk, and sugar. Whisk to combine, add the cobs, and scald over medium. Set aside to steep for 20 minutes. This is your ice cream base.
Step 2
- In a heavy skillet, heat the butter until it begins to brown. Add the corn kernels and brown sugar, and sauté for 2-3 minutes or until the corn begins to soften. Set aside.
Step 3
- Now return to your ice cream base. Remove and discard the cobs.Add the sweet corn mixture, and purée to a smooth consistency with an immersion blender or in a traditional blender.Use a fine-mesh sieve to strain out the solids, especially if not using a high-powered blender, like a Vitamix.
Step 4
- Temper the egg yolks by adding the ice cream base, ¼ cup at a time, while whisking. Once you have added in about 1 cup of base, return the yolk mixture to the large saucepan, and whisk to combine. Add the salt and several gratings of fresh nutmeg.
Step 5
- Heat the mixture over medium-low, whisking constantly, until thickened (the mixture will coat the back of a spoon). Remove from heat.
Step 6
- Allow to cool to room temperature and store in the fridge. When ready, freeze in an ice cream maker according to the manufacturer’s instructions.Garnish with maple-glazed bacon and/or popcorn, and for an extra treat, top with warm Maple-Bourbon Butter Sauce.
