Best 9 Corn Ice Cream Recipes

SWEET CORN ICE CREAM

Steps:

• Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
• Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
• Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.

SWEET CORN ICE CREAM

Steps:

• Using a large knife, slice kernels from cobs; place in a large saucepan. Cut or break cobs into thirds; add to pot with milk, cream, and 1/2 cup sugar. Bring mixture to a boil, stirring; turn off heat. Remove cobs, and discard. Using an immersion blender or a blender, puree mixture. Infuse for 1 hour by covering the pan with a tight-fitting lid.
• Uncover, bring to a simmer, and turn off heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup sugar. Add a cup of hot cream to yolks, stirring constantly so they do not curdle. Add the yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until thick enough to coat the spoon, about 10 minutes.
• Pass custard through a coarse sieve, then through a fine sieve or chinois, pressing down on solids; discard solids. Let custard cool. Cover; chill at least 4 hours. Freeze in an ice-cream maker according to the manufacturer's directions. Serve garnished with blackberries.

SWEET CORN ICE CREAM WITH BLACKBERRY VERBENA SAUCE

Steps:

• Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break cobs in half and add to pot along with milk, cream and 110 grams (1/2 cup) sugar. Bring mixture to a boil, stirring, then remove from heat. Let stand to infuse for 1 hour, then discard corn cobs.
• Using an immersion or regular blender, purée kernel mixture. Return mixture to a simmer, then turn off heat. In a small bowl, whisk egg yolks, 1/8 teaspoon salt and another 55 grams ( 1/4 cup) of sugar. Add a cup of hot cream mixture to yolks, stirring constantly so they don't curdle. Add yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until custard thickens enough to coat the spoon, about 10 minutes.
• Pass custard through a fine sieve, pressing down hard on the solids. Discard solids. Whisk in sour cream until smooth. Let custard cool in an ice bath, then cover and chill for at least 4 hours.
• Meanwhile, in a small saucepan, combine remaining 60 grams sugar (5 tablespoons), lemon verbena (or zest) and 1/4 cup water and bring to a simmer. Let cook, stirring occasionally, until sugar melts and syrup thickens slightly, about 7 minutes. Add blackberries and cook for 5 to 7 minutes longer, until fruit just softens, but doesn't fall apart. Let cool, then discard verbena.
• Freeze corn mixture in an ice cream maker according to manufacturer's directions. Serve with blackberries and syrup on top.

SWEET CORN ICE CREAM WITH BUTTERSCOTCH

Steps:

• Make the butterscotch
• Combine the cream, Scotch, and salt in a measuring cup with a spout. Use a knife to scrape the seeds of the vanilla bean into the cup and stir well.
• Combine the granulated sugar, butter, brown sugar, corn syrup, and 1/4 cup of water in a medium saucepan with high sides. Set it over high heat and bring to a boil. Attach a candy thermometer to the pan and boil until the mixture reaches 245ºF. Remove the pan from the heat and gradually whisk in the cream mixture. Let the mixture cool to room temperature. You'll have about 1 cup of butterscotch.
• Use straightaway or stir once more and keep in an airtight container in the fridge for up to 2 weeks. Gently reheat until warm before using.
• Make the ice cream
• Cut the corn kernels from the cobs, reserving the cobs. Cut the cobs crosswise into a few pieces. Combine the kernels and cobs in a medium pot along with the cream, milk, salt, and 1/4 cup of the sugar. Bring the liquid to a simmer, stirring occasionally, over medium-high heat, then turn off the heat, cover the pot, and let the mixture steep at room temperature for at least 2 hours or in the fridge for as long as 12 hours. Remove the cobs, gently scraping them with a spoon to get at any liquid that may be hiding in them, and discard the cobs. Strain the remaining mixture through a sieve into a clean medium pot, stirring and pressing on the kernels to release as much corn flavor as possible. Discard the kernels.
• Bring the milk mixture to a simmer over medium heat and turn off the heat. Combine the egg yolks and the remaining 1/2 cup of sugar in a medium mixing bowl and whisk until smooth. Slowly but steadily add about 3/4 cup of the milk mixture to the yolk mixture, whisking constantly. Then slowly but steadily add the yolk mixture to the pot, again whisking constantly. Cook over medium-low heat, whisking constantly and adjusting the heat if necessary to maintain a simmer, until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
• Strain the mixture again through a sieve into a medium mixing bowl, pressing and then discarding the solids. Fill a larger bowl halfway with very icy water and nestle the medium bowl inside. Stir frequently until the mixture is cold. Cover the medium bowl and chill in the fridge for at least 4 hours or overnight.
• Pour the mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm. Serve straightaway or keep the ice cream in the freezer for up to 3 days.
• When you're ready to eat, scoop the ice cream into bowls, drizzle on some butterscotch, and top with caramel popcorn.

CORN ICE CREAM

Steps:

• In a large heavy saucepan, heat the milk, sugar and syrup until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture reaches 160°. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in corn and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Strain custard, discarding corn. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

COCONUT-CORN ICE CREAM WITH BROWN-SUGAR SYRUP AND PEANUTS

Steps:

• For brown-sugar syrup:
• Toast coriander seeds in a small dry skillet over medium heat, stirring often, until fragrant, 1-2 minutes. Transfer to a cutting board; crush with the bottom of a small pan or with a mortar and pestle.
• Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Add coriander and peppercorns; season with salt. Bring to a simmer over medium heat. Simmer, swirling pan occasionally and brushing down sides with a wet pastry brush, until slightly thickened, about 5 minutes. Let cool. Strain; cover and chill for up to 1 month.
• For ice cream:
• Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl; reserve cobs. Heat coconut milk in a large saucepan over medium heat until almost simmering. Add grated corn, corn cobs, and condensed milk; cook, stirring occasionally, until mixture barely begins to simmer, about 5 minutes. Remove from heat, cover, and let steep for 1 hour. Discard cobs.
• Strain corn mixture through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible; discard solids. Whisk in salt. Cover corn ice cream base; chill for at least 4 hours or overnight.
• Process ice cream base in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, cover, and freeze for at least 3 hours and up to 1 week.
• For garnishes:
• Scoop ice cream into bowls. Drizzle some brown-sugar syrup over. Garnish with peanuts and lime zest.

SWEET-CORN AND BASIL ICE CREAM

Steps:

• Combine milk, cream, corn, and basil in a medium saucepan. Bring to a simmer over medium-high heat, remove from heat, and cover. Let steep 10 minutes.
• Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
• Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard solids. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard can be refrigerated up to 2 days ahead.
• Chill a loaf pan in freezer at least 10 minutes. Freeze and churn custard in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.

CORN ICE-CREAM

Steps:

• Mix the milk, corn starch, sugar and eggs in blender.
• Put mixture in medium sized pot, and bring to a boil.
• Then add vanilla and corn.
• Mix well, and place in freezer safe bowl.
• Check it in a few hours, when it starts to freeze, stir it (so corn doesn't all end up on the bottom).
• Freeze a few more hours, and enjoy!

SWEET CORN ICE CREAM

Steps:

• 1. Combine the whole milk, powdered milk, sugar and corn in a sauce pan. Heat until the sugar is dissolved.
• 2. Beat egg yolks.
• 3. Remove 1/2 cup of the milk mixture and slowly add to the egg yolks to temper, continuously beating.
• 4. Add the remaining milk mixture along with the heavy cream.
• 5. Put the mixture in a blender and puree.
• 6. Strain the mixture through a sieve and add vanilla beans or your favorite flavoring.
• 7. Freeze in your ice cream maker and enjoy!