Description
Creamy, sweet, and slightly savory, this corn ice cream is a fun and unique twist on a summer classic. Made with real corn and just the right amount of sweetness, it’s easy to make at home and totally customizable
Ingredients
2 cups sweet corn kernels (fresh or canned, drained)
2 cups heavy cream
1 cup whole milk
¾ cup sugar
4 egg yolks
1 tsp vanilla extract
Pinch of salt
Instructions
Blend corn and milk until mostly smooth.
Heat cream, blended corn mixture, and half the sugar until steaming.
Whisk egg yolks with remaining sugar until pale.
Temper yolks with hot mixture, then combine and cook until slightly thickened.
Remove from heat, stir in vanilla and salt. Chill 4+ hours.
Churn in ice cream maker or freeze using no-churn method.
Serve once fully frozen and set
Notes
Use roasted corn for extra flavor.
For a dairy-free version, use full-fat coconut milk instead of cream and milk
- Prep Time: 15 minute
- Cook Time: 10 minutes
- Category: Dinner
- Method: Churn or No-Churn
- Cuisine: Fusion / Global
Nutrition
- Serving Size: ½ cup
- Calories: 280
- Sugar: 19g
- Sodium: 55mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 135g
- Fiber: 24g
- Protein: 1g
- Cholesterol: 4g
Keywords: corn ice cream, summer dessert, Korean corn ice crea