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Simply A'Maize'ing Corn Ice Cream

Yield Makes about 1 quart
Notes: Use canned or thawed frozen corn kernels. If making ahead, store ice cream airtight in the freezer up to 1 week. To serve, soften at 5-second intervals in a microwave oven at full power (100%) before scooping into bowls. Serve with scoops of purchased chocolate sorbet or ice cream (buy 1 qt.), then top with raspberry sauce.


  • 1 1/4 cups cooked corn kernels
  • 1 1/2 cups whipping cream
  • 1 1/4 cups milk
  • 1/2 cup raw sugar or firmly packed light brown sugar
  • 5 large egg yolks
  • 1 teaspoon vanilla

Nutrition Information

  • calories 178
  • caloriesfromfat 61 %
  • protein 3.1 g
  • fat 12 g
  • satfat 7 g
  • carbohydrate 15 g
  • fiber 0.4 g
  • sodium 30 mg
  • cholesterol 125 mg

How to Make It

  1. In a blender, purée 1 cup corn and 1/4 cup cream until very smooth.

  2. Rub purée through a fine strainer into a 10- to 12-inch frying pan. Add remaining corn and cream, along with milk and sugar. Stir over high heat until bubbles form at pan rim.

  3. In a small bowl, beat yolks to blend with about 1/2 cup of the hot corn mixture, then pour into the frying pan and stir over low heat until custard coats the back of a metal spoon thickly, about 9 minutes. Add vanilla.

  4. Set the pan in ice water and stir often until mixture is cold, about 15 minutes. Cover and chill at least 3 hours or up to 1 day.

  5. Pour cold mixture into an ice cream maker and freeze according to manufacturer's directions or until dasher is hard to turn.

  6. Nutritional analysis per 1/3 cup.