Ah, sweet corn ice cream. Have you ever had it or made it? If you love sweet corn, then you will love sweet corn ice cream and how the taste of sugar and a hint of sweet corn really is in your dessert! I suppose you could eat ice cream for dinner. Hey, I’m not judging…
I’ll go out and say sweet corn ice cream is not for everyone. Rahul was not a huge fan when he tried it, but he does not have the same passion and joy for sweet corn that I do. I could eat it every single day and be perfectly content. Spoon blueberry sauce on top and you have a first class dessert made in your own kitchen.
The Cuisinart Ice-21 machine is small but mighty and transforms my sugar and cream liquid bases into frozen desserts. I bought it when Rahul and I were living in that tiny apartment with barely any room for my pots and pans. It has done me well.
Churning time may vary per your machine or method. If you do not have one, put it on your Christmas list, wedding registry, birthday or whatever celebration list. There are plenty of ice cream recipes on my site and I am constantly thinking of new flavors to share, like my vanilla ice cream mixed with chopped Reese’s Cups.
It’s like Dairy Queen, without having to leave the house!
Okay, back to the sweet corn ice cream.
You may be asking yourself – is there corn IN the ice cream? Some people do leave the corn in the ice cream base, but I do not. I may love sweet corn, but putting it inside the ice cream is a little overkill for me. Instead, the corn and the cobs are left to soak in the ice cream batter overnight to permeate their flavor into the base. Before churning, the corn kernels and cobs are strained out of the base, leaving you with smooth, creamy ice cream.
You also may notice this recipe does not include eggs. If you’ve seen sweet corn ice creams that have a strong yellow tint, it’s probably the eggs. Eggs make great custard-style ice creams, but I just don’t like em! No sir I don’t! We don’t eat eggs, so I rarely have them on hand unless I need them for baking, which is rare. Whole milk and great quality heavy cream will produce a thick ice cream base that’s ready to accept great flavor.
Spooning blueberry sauce over the sweet corn ice cream is like icing on your freshly baked cake. Just do it.
SWEET CORN ICE CREAM WITH BLUEBERRY SAUCE
MAKES 1 QUART
- 3 ears sweet corn, husks removed
- 1 cup whole milk
- 2 cups heavy cream
- 2 tablespoons light corn syrup
- 2/3 cup white granulated sugar + 1/2 cup sugar
- Pinch of salt
- 1 vanilla bean
- 1 cup blueberries
- 1 teaspoon vanilla extract
- Remove the kernels from the corn by placing an ear upright in a large bowl or baking dish.
- Using a sharp knife, cut the kernels off by pressing down on the knife, sewing a little back and forth. Do this for each side of the corn and repeat for each ear.
- Place the kernels and the cobs in a large plastic container or bag.
- Stir the whole milk, heavy cream, light corn syrup, 2/3 cup sugar, a pinch of salt and vanilla bean in a medium size saucepan and heat over medium high, stirring until sugar is dissolved.
- Once heated through and steamy, pour the liquid over the corn and refrigerate at least 4 hours or overnight in a sealed container.
- Remove the cobs and strain the kernels and vanilla bean out of the base.
- Churn the ice cream in your ice cream maker for about 20 minutes or until it begins to freeze.
- Spoon into a quart or two-pint containers and place in the freezer for at least one hour before serving.
- For the blueberry sauce: In a small saucepan, stir the blueberries, vanilla extract, and 1/2 cup sugar together.
- Bring to a boil over medium high heat, stirring constantly until the blueberries soften. Remove from heat and store in a sealed container in the refrigerator. Serve warm or cold.