I have recently come to the conclusion that ice cream is my favorite dessert. Especially in the summer, there are few other sweet treats I desire more than ice cream, especially of the homemade variety. And at my house, Sweet Corn Ice Cream is the favorite flavor. There is something magical about the cream and corn and cinnamon that makes the perfect flavor of ice cream. This recipe is inspired by a popular Mexican ice cream flavor, which is where the hint of cinnamon to compliment the corn comes in. Combined with local sweet corn, which adds a little texture along with the amazing taste, this seasonal flavor is really hard to beat.
This is my favorite way to celebrate the late summer gift that is sweet corn. Here in rural Wisconsin, it can be found at the farmer's market and Amish farm stands, as well as at our co-op, and there are so many wonderful ways to prepare it. But there is something special about turning sweet corn into ice cream, and it is a great way to say goodbye to summer.
Made with whole, raw milk and heavy cream, as well as raw egg yolks, this dessert almost borderlines on a meal--breakfast, anyone? I sweeten mine with local maple syrup, but honey would also be a great sweetener as well. You can eat it soft serve-style as soon as it comes out of the ice cream maker, or let it firm up a bit in the freezer so it is set and scoopable, which is how I prefer it. I'm sure it would be amazing on a homemade waffle cone or as is in a dish!
Sweet Corn Ice Cream
Makes 2 pints
2 cups heavy cream (raw if possible)
1 cup whole milk (raw if possible, or you could try buttermilk)
1/2 cup maple syrup
2 cups sweet corn kernels, cut from the cob
1/4 tsp sea salt
2-3 cinnamon sticks
4 egg yolks
1 tsp vanilla extract
1. In a medium sauce pan, combine the cream, milk, maple syrup, corn, cinnamon and sea salt. Bring to a simmer and turn down to low. Cover and let simmer 20 minutes, adding the vanilla in the last 5 minutes. Check regularly and stir to prevent boiling over or sticking.
2. Remove from heat and transfer to a glass container. Refrigerate overnight, or at least 6 hours until very cool.
3. Remove the cinnamon stick. Pour cream and corn mixture into a blender.
4. Add egg yolks (kept raw). Blend until very smooth. If you have a good blender, it should puree pretty much completely. If your blender is not as powerful, there still may be some chunks of corn in yours--which I love! You can strain these out if you aren't a fan.
5. Transfer mixture to your ice cream maker and proceed following manufacturer's directions.
6. Serve immediately after it is finished freezing, or transfer to a freezer-safe glass container and let freeze several hours to set and firm up and serve.
Brine & Broth
I am a gut health-focused nutritionist and online health coach based in Southwest Wisconsin. My recipes and philosophies center around traditional, nutrient-dense foods that support robust gut health.