Sweet Corn Ice Cream

Sweet Corn Ice Cream Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Steeping cobs in the cream mixture infuses it with corn flavor. If possible, chill the corn mixture overnight. This lets flavors meld and helps the ice cream to freeze faster: The quicker it freezes, the creamier it will be.


Serves 8 (serving size: about 1/2 cup)
Total time: 3 Hours, 50 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 3 Hours, 50 Minutes

Nutritional Information

Calories 237
Fat 9.2 g
Satfat 4.6 g
Monofat 2.2 g
Polyfat 0.9 g
Protein 7.4 g
Carbohydrate 33.5 g
Fiber 1.2 g
Cholesterol 176 mg
Iron 0.6 mg
Sodium 137 mg
Calcium 156 mg


4 ears shucked corn
3 cups 2% reduced-fat milk, divided
3/4 cup sugar
1/4 teaspoon salt
1 cup half-and-half
6 large egg yolks


1. Cut kernels from ears of corn; set cobs aside. Combine kernels and 1 cup milk in a blender; process until smooth. Combine corn mixture, remaining 2 cups milk, sugar, and salt in a medium, heavy saucepan. Cut cobs into thirds; add cobs to pan. Heat corn mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 1 hour. Discard cobs.

2. Return pan to medium heat; heat to 180°. Combine half-and-half and egg yolks in a medium bowl, stirring with a whisk. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium heat 2 minutes or until a thermometer registers 160°, stirring constantly. Pour mixture through a fine sieve over a bowl, pressing lightly with a wooden spoon; discard solids. Place bowl in a large ice-filled bowl. Cool completely, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Freeze 1 hour or until firm.

David Bonom,

Cooking Light

August 2012
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