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Sweet Corn Ice Cream





Yields
Makes 8 servings (serving size: 1/2 cup)



Prep and Cook Time
40 mins

Sweet corn is a favorite ice cream flavor in Mexico, where the kernels are usually stirred in whole. We've grated them to extract their sweet, milky liquid and used the kernels and liquid as part of the custard base.

Sweet Corn Ice Cream




Photo: Leo Gong; Styling: Randy Mon
 2 ears corn
 1 cup heavy whipping cream
 1 1/2 cups milk
 1/2 cup sugar
 4 egg yolks
 1/2 teaspoon vanilla extract
Step 1
1

Set a box grater in a large bowl. Using the large holes, grate corn kernels (and their "milk") off the cobs. Discard cobs.

Step 2
2

In a medium saucepan over medium heat, combine cream, milk, and corn. Bring to a simmer. Meanwhile, in a medium bowl, whisk sugar and egg yolks until pale and thick. When cream mixture reaches a simmer, slowly ladle 1/2 cup of it into egg mixture, whisking constantly. Repeat with another 1/2-cup ladleful. Reduce heat to low, whisk warmed egg mixture into saucepan, and cook, whisking, until mixture thickens a bit, about 5 minutes.

Step 3
3

Pour mixture into a medium bowl, stir in vanilla, cover with plastic wrap (letting the wrap sit directly on the mixture's surface), and chill at least 2 hours and up to 1 day.

Step 4
4

Freeze in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight plastic container and freeze up to overnight.

Step 5
5

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories242
% Daily Value *
Total Fat 16g21%

Saturated Fat 8.7g44%
Cholesterol 153mg51%
Sodium 43mg2%
Total Carbohydrate 23g9%

Dietary Fiber 1g4%
Protein 4.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.