Sweet Corn Ice Cream
Sweet corn ice cream might sound odd until you try it. Buttery sweet corn flavor in a creamy custard base makes a dessert that beats any pint from the store.
Once you taste that fresh, milky sweetness, you will wonder why it isn’t everywhere.
What Makes This Corn Ice Cream So Good
The corn flavor is real, not a faint whisper. It tastes sweet and buttery, almost like cornbread batter, smoothed out by heavy cream and egg yolks.
I keep coming back to this recipe because it uses the whole ear. Kernels for texture and cobs for deeper flavor, with no wasted corn and no steeping that doesn’t pay off.
Ingredients
- 3 ears fresh sweet corn: shucked, kernels cut from cobs, cobs reserved
- 1 1/2 cups heavy cream: at least 36% fat for the creamiest texture
- 1 1/2 cups whole milk: don’t sub skim or the ice cream will be icy
- 3/4 cup granulated sugar: see variations for alternative sweeteners
- 5 large egg yolks: from large eggs
- 1/2 teaspoon vanilla extract: optional, but adds a roundness
- Pinch of fine sea salt
Variations / Substitutions
- Dairy-free: use full-fat coconut milk for both the cream and milk; the custard still thickens and the corn pushes right through.
- Lighter version: swap half of the cream for additional whole milk; the texture will be a touch less rich but still scoopable.
- Berry swirl: after churning, layer in a blueberry or blackberry compote with a squeeze of lime for a tangy contrast.
- If you enjoy this, try my Peach Sweet Tea Ice Cream for another warm-weather treat.
How To Make Sweet Corn Ice Cream
Step 1: Infuse the Milk with Corn
Combine the 1 1/2 cups heavy cream, 1 1/2 cups whole milk, 3/4 cup sugar, and a pinch of salt in a medium saucepan. Add the corn kernels and the reserved cobs. Set the pan over medium heat and warm, stirring occasionally, until the mixture is steaming and small bubbles form at the edges, about 5 minutes. Do not let it boil. Cover the pan, pull it off the heat, and let the corn steep for 30 minutes.
The liquid will turn a sunny yellow and smell sweet and toasty, just like fresh corn on the cob. That deep, milky scent means the cob flavor has moved into the cream.
Step 2: Temper and Cook the Custard
Whisk the 5 egg yolks in a medium bowl until smooth. Use tongs to lift the cobs from the steeped milk and discard them. Slowly pour about 1 cup of the hot milk into the yolks, whisking constantly, to bring them up to temperature without scrambling. Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring all the while with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon. You know it is ready when you draw a finger across the spoon and the line holds clear, about 10 to 15 minutes. If you have a thermometer, the custard should reach 170°F (77°C).
The custard will turn silky and feel noticeably heavier as it thickens. Remove it from the heat the moment it coats the spoon; if it simmers or boils, it can break.
Step 3: Strain and Chill the Custard
Set a fine-mesh sieve over a clean bowl. Pour the cooked custard through the sieve, pressing gently on the solids to get every last bit of liquid. Stir in the 1/2 teaspoon vanilla. Nest the bowl in a larger bowl filled with ice and a little water and stir the custard now and then until it feels cool, about 10 minutes. Cover and refrigerate until the mixture is very cold, at least 4 hours or overnight.
This straining step catches any bits of corn skin or tight bits of egg, so the final ice cream stays completely smooth. A long chill is what gives it the body to churn creamy rather than icy.
Step 4: Churn the Ice Cream
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s directions. Count on 20 to 25 minutes for most machines. The ice cream is ready when it pulls away from the sides and mounds on the paddle, looking pale yellow and fluffy like soft serve.
Stop churning as soon as it holds that soft-serve texture. Overchurning can start to churn the fat into butter, which leaves a waxy feel on the tongue.
Step 5: Scoop and Serve
Scrape the churned ice cream into a freezer-safe container, press a sheet of plastic wrap directly onto the surface, and freeze until firm, at least 4 hours. When you are ready to serve, let the container sit at room temperature for a few minutes so the ice cream softens just enough to scoop. Pile generous scoops into chilled bowls and enjoy that creamy, sweet corn flavor right away.
The finished ice cream is a pale buttery yellow and tastes like the best parts of a summer corn harvest. A quick drizzle of honey never hurts.
Tips for the Creamiest Corn Ice Cream
- Make sure your ice cream maker’s freezer bowl has been frozen solid for at least 24 hours; a half-frozen bowl will yield a soupy churn.
- A drizzle of honey and a sprinkle of flaky sea salt brings out the corn’s natural sweetness even more without making it taste salty.
- If your ice cream melts at any point, refreeze it as fast as you can to limit ice crystals, or better yet, blend the melted leftovers with a splash of milk for a ribboned corn milkshake.
Scale the recipe to your ice cream maker:
| Maker Capacity | Heavy Cream | Whole Milk | Sugar | Corn | Egg Yolks |
|---|---|---|---|---|---|
| 1 quart | 1 cup | 1 cup | 1/2 cup | 2 ears | 3 large |
| 1.5 quart | 1 1/2 cups | 1 1/2 cups | 3/4 cup | 3 ears | 5 large |
Storing Leftover Corn Ice Cream
Keep the ice cream in an airtight container in the freezer. Press a piece of plastic wrap directly on the surface to keep out air and prevent ice crystals. It stays creamy for up to 2 weeks, though around here it never lasts that long.
What to Serve with Corn Ice Cream
A scoop of this ice cream on warm peach cobbler is a match I come back to every August. It also sits beautifully alongside a slice of blueberry pie, the jammy fruit and buttery corn playing off each other. Or keep it simple with toasted pecans and a drizzle of honey.
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes. Pour the chilled custard into a shallow metal dish and freeze. Every 30 minutes, stir it vigorously with a fork to break up the ice crystals, for about 3 to 4 hours total, until it is creamy and frozen. The texture will be a little denser but still delicious.
Why did my custard curdle?
It likely got too hot too fast. Cook over medium-low heat and stir constantly; pull the pan off the heat the second the custard thickens, before it even thinks about boiling. A small curdle can sometimes be smoothed out with a quick spin in a blender, but catching it early is best.
Can I use frozen corn?
You can. Thaw 2 cups of frozen corn kernels and use them in place of fresh. You will miss the deep flavor the cobs give, so add 1 tablespoon of cornmeal or masa harina to the milk mixture as it heats to mimic that toasty note.
Sweet Corn Ice Cream Recipe
Ingredients
Method
- Combine the cream, milk, sugar, salt, corn kernels, and cobs in a saucepan. Heat until steaming, about 5 minutes. Cover and steep 30 minutes off heat.
- Remove cobs. Whisk egg yolks in a bowl. Temper with 1 cup hot milk, then return to pan. Cook over medium-low, stirring, until custard coats the back of a spoon and reaches 170°F (77°C), about 10 to 15 minutes.
- Strain custard through a fine-mesh sieve, stir in vanilla, and cool over an ice bath 10 minutes. Refrigerate until very cold, at least 4 hours or overnight.
- Churn in ice cream maker until soft-serve consistency, 20 to 25 minutes.
- Transfer to a container, press plastic wrap on surface, and freeze until firm, at least 4 hours. Let soften a few minutes, then scoop and serve.
