Table of Contents

Corn Ice Cream

Introduction

You may have thought corn ice cream, hmmm…WHAT? But I promise you, this weird dish is so much more than it might sound. It is rich and creamy, bursting with flavors so good but not overly sweet. Seriously though, it tastes like heaven without losing the corn flavor. I did it for a pop-up dinner in LA this summer, and they loved it too! The churros complemented well with a scoop of cinnamon flavored ice-cream that the guests really enjoyed.

Corn is easily seen as the savory type but it can be spun around and used as a sweet treat. I grew up eating all things corn from corn souffles to corn fritters to chowders and one of my favorites was good ole cream style corn. There is no happier food to make than corn ice cream. It’s a process of husking, slicing, steeping and straining the corn that yields an ice cream unlike any we’ve ever had. It clearly tells us that you can have corn in some truly wonderful ways beyond what we normally see.

It is especially appreciated in regions like Latin America and Asia, where corn is widely used for sweet dishes. This unconventional snack might shock you if you haven’t tried it already. And when I talked about it at my event, I was concerned that it might turn some people off, but instead, they found it fascinating. It was like peak-season everything tastes better. It’s a perfect way to enjoy summer flavors, whether you’re looking for a special dessert or just trying something new.

How Does Corn Ice Cream Taste?

The flavor of corn ice cream may be peculiar to you the first time you have eaten it. The Mix is milk and corn (features some seasonal delights, believe me it tastes great). If you are all about your basic bitch ice cream flavors then try to forgive this recipe, it is a little strange. The elote or corn on the cob leg is a popular treat in places like Mexico, Korea, and the Philippines. Rich and buttery to the max, but not like you took a swig of icing — it still has a lightness reminiscent of fruit.

It should be simple to describe, but it is not something that just pops into your imagination as soon as you. It tastes virtually of only corn, just in a sweet, savory cold and cream form. The base is also quite neutral, almost like a plain vanilla ice cream background that you can expect, which makes it very cozy. Some corn adds a touch of sweet to it so there is a hint of savory as well. It even has the faint flavor of cheese, almost like a cheesecake.

I remember eating corn ice cream that balanced so well between the cool of the cold and warm of the sun. The flavor was completely unfamiliar making it a most welcome surprise. Remembering with each bite that there is so much joy in simple flavors. Whether it is a hey wow moment or whether they are simply looking for a more unusual way to enjoy their dessert, corn ice cream offers those who crave enhanced flavor couplings.

Helpful tips

Corn ice cream is fun to make but here are a few things to remember that will give you the most creamy and flavorful ice cream ever. Note that you are NOT to boil the mixture at any time. You want it heated to just above a simmer (if you see any bubbles, you have it too hot). It will cause the milk to curdle which means your ice cream will have an unpleasant texture.

Another key tip is to properly temper the eggs. So you need to add the eggs into a hot liquid slowly or you will end up with scrambled eggs. Add a ladle full of hot mixture to yolks and whisk together until smooth, before adding yolks back into the ice cream mixture. This is a method to make it smooth and silky.

Don’t skip the steep step! Although you will want to spin your ice cream right after it cools, do allow the corn time to steep and build flavor. Corn has a subtle taste that requires a while to develop, and allowing this development will enhance your end result significantly. So take this tips and make yourself a super delicious treat that [we bet will be one of the best if not THE top chocolate ones they’ll have next time]

How to make this without a machine!

That said, this corn ice cream is absolutely achievable without an ice cream machine. If you don’t already have one or you just aren’t into buying a new appliance, there are some no-fuss ways to make a delicious creamy dessert. All you have to do is add a stabilizer in order to imitate that churned texture ice cream.

Cellulose gum serves this purpose well. You should use approximately 1/2 teaspoon of this stabilizer per recipe, and it will help thicken the texture of your ice cream to keep those pesky crystalline particles at bay. Use it in your ice cream base before you freeze. Give it a little time in the old churn and you get some fantastic results even next to that store-bought nonsense, as previously featured on this blog with the corn ice cream.

Stir those every 30 minutes the first couple of hours after you freeze them. This will help trap air and give it a light, airy texture. Making corn ice cream without a machine is both easy and well worth the minimal effort. Your reward will be a sweet, creamy treat that tastes just like corn.

Storing

Storing Your Corn Ice Cream Ideally, you’ll want to have the right container for this. I use a large flat container. The shape helps the ice cream freeze evenly and makes the ice cream easier to scoop. If you want to make nice even scoops of ice cream, use a round container. The form likewise preserves the consistency, offering you a mouthful to enjoy with every spoon.

Your sweet corn ice cream can last up to a couple of months in the freezer. But beware, soon you will see it disappear as it’s delicious. It keeps the egg yoke and better, making it creame rrowsable. The one thing you need to be conscientious of is not allowing it to melt too much within the short period of time that it’s completely frozen. Once it melts, when re-solidified it will start to create ice crystals which alters the texture.

If you want to savor the best that corn ice cream has to offer, you might make an effort to do so before those few months have passed. But if you store them correctly, that creamy deliciousness can stay fresh longer and your sweet treat will maintain its goodness just as much as the day it was made!

Ingredients

1 can sweet corn (15 oz can)
1 ear fresh corn
3 cups milk
1 cup heavy cream
1 cup Mexican crema (sour cream)
1 cup sugar
1 tsp salt
1.5 tsp vanilla extract
6 egg yolks

Instruction

Start by getting out your sharp knife and a medium saucepan. Remove the corn kernels from the cob, scraping the cobs to get any last juices. I try to break the cobs into halves or into thirds — this makes for easier cooking later. In a saucepan, heat the remaining milk with the heavy cream and sugar; when above medium-high heat bring to a boil. Simmer for a few more minutes to sweeten and release, remove from the heat, and allow it to sit as long as possible so the fresh corn flavor fully completes.

While that is chilling, whisk together your cornstarch with some milk in a small bowl until you get a smooth slurry. After the infusion, remove the cobs and then using an immersion blender puree the entire mixture. Slowly whisk in the cornstarch mixture to the warm base. Next, return the pot over heat and simmer until thicker, being around to coat a spoon.

When it is done, strain the hot base through a fine sieve into a bowl with cream cheese and salt. Wet sanding smooths the texture. Once you have everything mixed together you will put a lid on the bowl and will refrigerate overnight. The following day, scoop the mixture into your ice cream maker and churn until thick and creamy. Portion and serve as needed, or freeze to harden further so you can scoop into your cup. Oh, also scoop and sprinkle with some Szechuan dipping chilies for quick heat!