Corn Ice Cream

Posted on August 6, 2013


Corn Ice Cream with Peaches and Raspberries

I haven’t posted recipes in a while since I find myself less inspired lately, and not reading a lot of blogs since the demise of google reader.  But there are lots of awesome things at the farmers market.

Corn Ice Cream with Peaches and Raspberries

Corn Ice Cream with Peaches and Raspberries

-1.0 setup and necessary objects

  • Buy at least 4 ears of sweet corn
  • Have an ice cream maker (I have the $50 cuisinart one where you freeze the bowl, it does the job just fine)
  • Boil the corn ears for about 5 minutes – don’t salt the water.
  • Cut the corn off the ears, and puree it in a food processor.
  • Strain out the solids – but don’t throw them away.

1.0 Corn Ice Cream

  • 12 oz  ________________ cream (~ 1 12 Cups)
  • 1 Cup ________________ corn juice
  • 14 Cup _______________ corn solids
  • 13 Cup  __________________ sugar
  • 2   _________________________ eggs
  • Combine the corn juice, corn solids, and most of the cream in a saucepan.  Heat till it starts to bubble.
  • Meanwhile, in a mixer with the whisk attachment, whisk the eggs and sugar.
  • Once the cream mixture is hot, and the eggs are thick and fluffy, carefully and slowly pour the cream into the eggs while mixing on low.
  • Add the mixture back to the saucepan and heat on medium, stirring constantly, until the mixture gets thick.  This should take about 5 minutes, or until the mixture reaches ~130°F
  • Turn the heat off, and fill a bowl with ice water (to make an ice bath to chill the mixture), and return the mixture to the original mixing bowl.
  • Stir in the remaining cream, and chill.
  • Once cool, refrigerate until the mixture is cold.
  • Churn in your ice cream maker according to the instructions (or really, like 25 minutes).
  • Scoop out and freeze.
  • Serve with some seasonal fruit – I did peaches and raspberries, with a little sugar and some bourbon.