Sweet Corn Ice Cream

For use in 4 Qt. Ice Cream Makers.

  • 2 cups Heavy Cream
  • 3 cups Milk
  • 4 ears Sweet Corn, shucked, save kernels, cut cobs into 1-inch pieces
  • 1 tsp. Vanilla Extract
  • 12 Egg Yolks
  • ⅔ cup plus ½ cup Sugar
  1. In a small saucepan over medium heat, combine the cream, milk, and corn cobs. Bring to a simmer.
  2. Stir to dissolve sugar. Simmer for 10 minutes.
  3. Remove corn cobs with a slotted spoon.
  4. Whisk the egg yolks and ⅔ cup sugar together in a bowl.
  5. Slowly whisk in the hot cream mixture. Whisk until smooth.
  6. Return the mixture to the saucepan and stir over low heat for 1 minute, until it coats the back of a spoon.
  7. Strain the custard through a fine sieve.
  8. Stir in the vanilla extract.
  9. In a small saucepan, bring 1 cup water, ½ cup sugar and the corn kernels to a simmer, cooking until kernels are soft, about 10 minutes.
  10. Remove from heat and add the corn mixture to the custard.
  11. Allow it to cool overnight in a bowl with a piece of plastic wrap against the top to prevent a skin from forming.
  12. Pour mixture into the freezing canister and follow the directions in the “Using Your 4 Qt. Ice Cream Maker” section. Do not fill the freezing canister above the “MAX” line, as the mixture will expand during freezing.