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    Home » Recipes » Desserts

    Sweet Corn Ice Cream Recipe

    Published: Mar 18, 2021

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    Sweet Corn Ice Cream

    Originally published July 31, 2020, Updated on 3/18/2021

    A small blue bowl, piled high with scoops of a yellow coloured sweet corn ice cream.

    Sweet Corn Ice Cream is becoming more and more popular at summer events, for good reason! Though it sounds weird, it just WORKS. Recipes for several great toppings to go with it, included!

    I created this Sweet Corn Ice Cream recipe many, many years ago - back in 2006!

    It was early on in our relationship, and I was just learning how much of a feral corn addict my new husband was. I'd like to joke that he could live on corn, every meal, every snack, endlessly... but I'm not entirely sure how much of a "joke" it would be!

    It was that realization that led me down the path that would eventually culminate in a cookbook, "Maize Craze"!

    For his birthday that year, I decided to make him a "day of corn".

    Every meal, every snack... would involve corn.

    Corn pancakes for breakfast, corn chips and corn salsa as a snack, you get the idea.

    Honestly, some of the stuff I came up with - including the corn ice cream - came from a place of creative snark, more than anything.

    Snarky or not, he LOVED it... and so did I!

    A small blue bowl, piled high with scoops of a yellow coloured sweet corn ice cream.

    Sweet Corn Ice Cream

    The Sweet Corn Ice Cream may have been a bit of a joke at first, but it was super tasty.

    You wouldn't think that corn - a grain, and usually used as a savoury side - would work so well, but it really does.

    Anyway, sweet corn ice cream is becoming popular at summer festivals and other events - a far cry from how bizarre people seemed to take the idea when I created this recipe!

    So, not to sound like a gross hipster or anything, but... we were making Sweet Corn Ice Cream before it was cool to do so! 🙂

    This recipe is actually for a frozen custard, more so than an ice cream - but the lines between the two have really blurred, in modern usage.

    In terms of equipment, you can make this with or without an ice cream maker - I know plenty of people just freeze and stir the custard in various ways - but to be honest... I'm way too lazy for that. I just use an ice cream maker (This one is the model we have), and let it do its thing.

    A small blue bowl, piled high with scoops of a yellow coloured sweet corn ice cream.

    Sweet Corn Ice Cream Toppings

    Before I get to the recipe for my sweet corn ice cream, I want to talk about toppings!

    This ice cream is great on its own, but - like most ice creams - toppings can really elevate it.

    Here are a few quick recipes for toppings that I like to serve with this corn ice cream:

    Blueberry Sauce

    This sauce is particularly great served over sweet corn ice cream, or layered with sweet corn mousse for a unique and beautiful parfait!

    Makes about 2 cups

    2 cups Fresh or frozen blueberries
    ¾ cup Granulated sugar
    ⅔ cup Water
    2 teaspoon Fresh lemon juice
    ½ - 1 teaspoon Vanilla extract

    Combine blueberries, sugar, water, and lemon juice in a medium saucepan.

    Bring to a boil, stirring frequently. Turn the temperature down and simmer until the blueberries have broken down into a thick sauce, about 20 minutes.

    Remove from heat, and cool to room temperature before stirring in vanilla extract.

    Transfer cooled blueberry sauce to a jar, chill until serving.

    A large square white plate with ice cream toppings arranged on it.  Two square bowls hold sauces - blueberry and salted caramel - while candied bacon is in one corner, and candied nuts are piled in another corner.

    Glazed Nuts

    I like to use cashews, walnuts, or pecans for use on corn recipes, but feel free to experiment.

    You can use almonds, peanuts.. pretty much any type of nut you prefer. Use just one type, or a mix of your favorites!

    Makes about 1 lb

    1 lb Nuts of choice
    1 ¼ cup Granulated sugar
    3 tablespoon Butter, melted

    Line 2 baking sheets with parchment paper.

    Combine nuts, sugar, and melted butter in a large, heavy pan.

    Cook over medium heat, stirring frequently, until sugar melts, turns golden, and coats the nuts - this will take between 5-10minutes.

    Divide nuts between the two cookie sheets, spreading loosely across each.

    Allow the nuts to cool completely, store in an airtight container

    A large square white plate with ice cream toppings arranged on it.  Two square bowls hold sauces - blueberry and salted caramel - while candied bacon is in one corner, and candied nuts are piled in another corner.

    Candied Bacon Dessert Topping

    Not so much as a recipe, but a how-to. Use as much bacon as you think you'll need, and enough brown sugar to coat it!

    Bacon (Ideally thick cut!)
    Brown Sugar

    Preheat oven to 325 F (160 C), line a baking sheet with parchment paper.

    In a large mixing bowl, coat bacon slices with brown sugar.

    Arrange bacon on the baking sheet, sprinkle with additional brown sugar.

    Bake for 25-30 minutes, or until the desired level of crispy.

    Allow to cool slightly, then crumble.

    A large square white plate with ice cream toppings arranged on it.  Two square bowls hold sauces - blueberry and salted caramel - while candied bacon is in one corner, and candied nuts are piled in another corner.

    Salted Caramel Sauce

    Salted caramel has been a popular flavour in the past few years, being used for almost any kind of dessert imaginable.

    The rich flavour of the caramel, with a bite of saltiness works really well as a foil to creamy, corny ice cream.

    This sauce keeps well in the fridge, and should be good for around 2.5-3 weeks- just warm and stir before serving.

    Be absolutely sure that your butter and cream are at room temperature, or even a bit warmer - adding these as cold ingredients to the caramel can cause it to seize and turn into a crystallized mess.

    Makes about 3 cups

    2 cup Granulated sugar
    ¼ cup Corn syrup
    1 ½ cups Butter, room temperature
    1 cup Heavy cream, room temperature
    1 tablespoon Sea salt

    In a large pot combine sugar and corn syrup, bringing to a boil over medium-high heat.

    Gently stir the mixture just until the sugar dissolves, trying not to splash much of it up the sides of the pot.

    Once the sugar has dissolved, turn the heat down to medium and stop stirring - just swirl the pan gently, every once in a while as it cooks.

    Use a candy thermometer to keep an eye on the temperature of the caramel as it begins to turn golden brown. Once it reaches 350 F (180 C), remove pan from heat and carefully stir in the butter - the mixture will bubble up somewhat violently at this point!

    Continue stirring until all of the butter is melted and fully incorporated into the sugar mix.

    Once butter is incorporated, slowly and carefully pour the cream into the pot, knowing that it will once again bubble up.

    Stir well, until cream is completely incorporated, leaving you with a thick, smooth sauce.

    Mix in the sea salt, allow to cool for 20 minutes or so.

    Pour sauce into a glass jar(s) and allow to cool to room temperature before covering with a lid

    A large square white plate with ice cream toppings arranged on it.  Two square bowls hold sauces - blueberry and salted caramel - while candied bacon is in one corner, and candied nuts are piled in another corner.

    More Sweet Corn Recipes

    Fan of sweet corn? I’ve got more recipes for you!

    Beer Battered Corn on the Cob
    Breakfast Corn Muffins
    Corn-On-The-Cob-uccino
    Hearty Corn & Black Bean Soup
    Homemade Creamed Corn
    How to Cook Corn on the Cob
    Marie's Low Country Boil
    Quick Sweet Corn Soda
    Roasted Corn Chowder
    Roasted Corn & Potato Salad
    Roasted Corn Salsa for Canning
    Roasted Corn Salsa Verde for Canning
    Scalloped Corn
    Southwest Hot Dish
    Sweet Corn Bruschetta
    Sweet Corn Panna Cotta
    Sweet Corn Relish

    Cover image for the "Maize Craze" cookbook.  Several photos of corn based recipes are pictured in a collage.

    This recipe is one of many spectacular sweet corn recipes featured in my cookbook, Maize Craze. It’s available here on my website, through Amazon, or through any major bookseller.

    A small blue bowl, piled high with scoops of a yellow coloured sweet corn ice cream.

    Share the Love!

    Before you dig in, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A small blue bowl, piled high with scoops of a yellow coloured sweet corn ice cream.

    A small blue bowl, piled high with scoops of a yellow coloured sweet corn ice cream.
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    5 from 1 vote

    Sweet Corn Ice Cream

    Sweet Corn Ice Cream is becoming more and more popular at summer events, for good reason! Though it sounds weird, it just WORKS.
    Prep Time10 mins
    Cook Time20 mins
    Steeping, Freezing, Processing2 hrs
    Total Time2 hrs 30 mins
    Course: Dessert
    Cuisine: American, Gluten-free
    Servings: 4 - or 1 Quart
    Calories: 744kcal
    Author: Marie Porter

    Equipment

    Ice Cream Maker

    Ingredients

    • 3 Ears fresh sweet corn husks removed
    • 2 cups Whole milk
    • 8 Large egg yolks
    • ¾ cup Granulated sugar
    • 2 cups Heavy cream
    • ¼ teaspoon Salt

    Instructions

    • Using a sharp knife, carefully cut kernels off the ears of corn, placing them into a food processor or blender, along with the milk.
    • Process until corn is rendered into small pieces. Pour into a saucepan.
    • Heat corn and milk mixture to just to a simmer, stirring occasionally. Do not let it come to boil! Remove from heat, allow to steep for 10 minutes.
    • Once mixture has steeped, run it through a fine mesh strainer, and into a clean saucepan. Discard the corn pulp.
    • Heat mixture over medium just to a simmer once again.
    • Combine egg yolks and sugar in a medium mixing bowl. Whisk until fluffy, pale yellow, and smooth. Add heavy cream and salt, whisk until well incorporated.
    • Stream egg mixture into saucepan, whisking to incorporate. Cook over medium heat, stirring constantly, until mixture thickens - it should be thick enough to coat the back of a spoon.
    • Remove from heat, cool to room temperature, and then chill thoroughly until ready to use.
    • Follow your ice cream maker’s instructions to freeze custard mixture - depending on the size of the ice cream maker, you may need to do this in multiple batches. Keep any extra ice cream mix chilled until use - process into frozen custard within a day or two.
    • Serve immediately for a soft ice cream, or freeze for at least 2 hours for a more firm ice cream.

    Nutrition

    Calories: 744kcal | Carbohydrates: 48g | Protein: 12g | Fat: 57g | Saturated Fat: 33g | Cholesterol: 565mg | Sodium: 259mg | Potassium: 285mg | Sugar: 44g | Vitamin A: 2460IU | Vitamin C: 1mg | Calcium: 257mg | Iron: 1mg

    More “Sounds Weird, but it WORKS!” Recipes

    Got a bit of a sense of adventure in the kitchen? Here are some more recipes that sound weird, but actually work!

    Canadian Candy Bar Salad
    Cardamom Fig Pavlova
    Crab Rangoon Pizza
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    Hopped Cheesecake with Citrus Glaze
    How to Make Haggis
    Moon Mist Ice Cream
    Moroccan Twist Salted Caramel Popcorn
    Pumpkin Spice Nanaimo Bars
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    A small blue bowl, piled high with scoops of a yellow coloured sweet corn ice cream.

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    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

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