Sweet Corn Ice Cream

The sweetness of fresh corn makes it an excellent flavor base for homemade ice cream.

  • Yield: Makes 1 1/2 quarts

Source: Martha Stewart Living, July 2001


  • 4 ears fresh sweet corn, shucked
  • 2 cups milk
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 9 large egg yolks
  • Blackberries, for garnish


  1. Using a large knife, slice kernels from cobs; place in a large saucepan. Cut or break cobs into thirds; add to pot with milk, cream, and 1/2 cup sugar. Bring mixture to a boil, stirring; turn off heat. Remove cobs, and discard. Using an immersion blender or a blender, puree mixture. Infuse for 1 hour by covering the pan with a tight-fitting lid.

  2. Uncover, bring to a simmer, and turn off heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup sugar. Add a cup of hot cream to yolks, stirring constantly so they do not curdle. Add the yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until thick enough to coat the spoon, about 10 minutes.

  3. Pass custard through a coarse sieve, then through a fine sieve or chinois, pressing down on solids; discard solids. Let custard cool. Cover; chill at least 4 hours. Freeze in an ice-cream maker according to the manufacturer's directions. Serve garnished with blackberries.


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