Sweet Corn Ice Cream

by Carrie on August 29, 2012

This months theme was “something that reminds me of my favorite place” I thought long and hard and kept coming back to the same answer. And I feel it is such a boring answer. But it’s my answer and I’m sticking with it.

As most of you know I live in Minnesota. Have lived here my whole life. Thus meaning I have made a few trips to Iowa. Here and there for random things. But never spending much time there. But then I met my husband and his family is from Des Moines area. They have a local festival every August and we have went down every year since the year we met. It’s tradition. There festival is Sweet Corn Festival. It’s all you can eat til it’s gone sweet corn. I love love sweet corn. But I also love this weekend. It’s the one weekend a year we always plan on. We spend it with his family, doing fun family things and having a great time. They also have a little ice cream store called the “Dairy Shoppe” we have to go at least once for ice cream. So I combined my 2 favorite things ice cream and corn.

This ice cream was great. I think I would puree the corn a little more as I didn’t love the chunks. But it had great flavor. A big hit in our house!

Sweet Corn Ice Cream (From: My Recipes)

  • 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

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

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.

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.

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.

© 2012, Carrie. All rights reserved.

{ 3 comments… read them below or add one }

1 Kate August 29, 2012 at 11:19 am

I was SO hoping you were going to do sweet corn ice cream as I was reading about the ice cream shop!

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2 branny August 30, 2012 at 8:35 pm

I’ve been wanting to try sweet corn ice cream for forever

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3 elizabeth September 1, 2012 at 4:49 pm

I’ve been meaning to try the sweet corn ice cream at the state fair for the past couple years (or however long since it debuted). I’m intrigued, but kind of scared.

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