Sweet Corn Ice Cream

October 21, 2017
sweet corn ice cream, fall ice cream, ice cream, dessert, home made ice cream, florida girl cooks

Sweet Corn Ice Cream

I know that the sound of sweet corn ice cream might bring on some doubts and even some funny faces. If there’s anything I have learned about super bizarre sounding food on really great restaurant menus is that it’s going to taste insanely amazing. I tried this at a once restaurant here in downtown West Palm Beach, called Le Jardin. It was an eclectic restaurant meant for adventurous palates. Since they closed down I was left sad that I may never be able to indulge in this treat again. But lo and behold, not all is lost. In my adventures in the kitchen I have sought to replicate this tantalizing ice cream for some time now and I figured fall is the best season within which to enjoy it. It’ll make a great addition to any Thanksgiving menu. Enjoy! 

sweet corn ice cream, fall ice cream, ice cream, dessert, home made ice cream, florida girl cooks

Sweet Corn Ice Cream

Ingredients

2 cups frozen corn kernels
1 cup milk
2 heavy cream
2/3 cup sugar
1/2 teaspoon sea salt
3 large egg yolks

Prepare

1. Allow frozen corn kernels to thaw, then pour corn and half-and-half into a food processor and process until smooth.

2. Strain pureed mixture through a sieve over a large bowl to separate out the solids. Discard solids.

3. Stir milk, sugar, sea salt, and egg yolks into the corn mixture, and pour into a large saucepan.

4. Stirring constantly, cook mixture over medium heat until thickened (about 20 minutes). Don’t let it boil! (Once the mixture is cooked, give it a taste and add more salt, if necessary, to enhance the corn flavor.)

5. Remove from heat and let cool about 30 minutes, stirring occasionally. Transfer to the refrigerator until cold.

6. Once the corn mixture has cooled completely, pour into ice cream maker and freeze according to manufacturer’s instructions (took about 25 minutes in mine).

7. Transfer to freezer-safe containers for storage, and put in freezer until ready to serve. Makes 1 quart.

sweet corn ice cream, fall ice cream, ice cream, dessert, home made ice cream, florida girl cooks

 

Sweet Corn Ice Cream
Serves 6
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients
  1. 2 cups frozen corn kernels
  2. 1 cup milk
  3. 2 heavy cream
  4. 2/3 cup sugar
  5. 1/2 teaspoon sea salt
  6. 3 large egg yolks
Instructions
  1. Allow frozen corn kernels to thaw, then pour corn and half-and-half into a food processor and process until smooth.
  2. Strain pureed mixture through a sieve over a large bowl to separate out the solids. Discard solids.
  3. Stir milk, sugar, sea salt, and egg yolks into the corn mixture, and pour into a large saucepan.
  4. Stirring constantly, cook mixture over medium heat until thickened (about 20 minutes). Don't let it boil! (Once the mixture is cooked, give it a taste and add more salt, if necessary, to enhance the corn flavor.)
  5. Remove from heat and let cool about 30 minutes, stirring occasionally. Transfer to the refrigerator until cold.
  6. Once the corn mixture has cooled completely, pour into ice cream maker and freeze according to manufacturer's instructions.
  7. Transfer to freezer-safe containers for storage, and put in freezer until ready to serve. Makes 1 quart.
Florida Girl Cooks http://floridagirlcooks.com/

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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