Sweet Corn Ice Cream
About this Recipe
By: Rachel
You know you are eating the best summer produce when even vegetables taste sweet. Tomatoes, fresh off the vine; peas, nestled in their snappy little pods; heirloom carrots; and of course, sweet corn. Tasting fresh vegetables at the height of their season is a true joy, and something most of us don’t get to do often enough.
When corn is freshly-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, which you can extract by simmering in an ice cream base (as we do here) or by making a corn stock with cobs, vegetables, and/or bones.
For this recipe, we make a traditional ice cream base, with the addition of corn flavor both from the cobs and from the kernels, which are sautéed briefly in salted brown butter. A little nutmeg adds another layer of complexity, but can be omitted if you prefer.
This ice cream is delicious on its own, but maple-glazed bacon and fresh popcorn (caramel or plain) are welcome garnishes, adding texture and playing up the addictive combination of salty and sweet.
Sweet Corn Ice Cream
Ingredients
- 2 large ears fresh sweet corn
- 2 cups (475mL) heavy cream
- 1 cup whole milk
- ⅔ cup (90g) sugar
- 2 tablespoons salted butter
- Small handful fresh sage leaves
- 1 tablespoon dark brown sugar
- 5 large egg yolks
- Several gratings fresh nutmeg
- 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 sage and allow it to crisp up. Then add the corn kernels and browon 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 with an immersion blender (or transfer to a blender and purée to a smooth consistency). If desired, use a fine-mesh sieve to strain out the solids.
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 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.
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.
