Corn Ice Cream Recipes

SWEET CORN ICE CREAM

Steps:

• Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
• Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
• Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.

CORN ICE CREAM

Steps:

• Slice the corn kernels from off the cob using a sharp knife. Add the kernels and milk to a blender and blend for 10-15 seconds to break up the kernels.
• Transfer the milk and corn to a medium saucepan along with the cobs, heavy cream, about half of the sugar, and salt. Heat over medium heat, stirring occasionally, just until it comes to a bare simmer. Remove from heat and let the corn steep for at least 10 minutes or up to 1 hour for even more corn flavor.
• Strain the liquid through a fine mesh strainer, discarding the corn cobs and any other solids. Return the milk and cream mixture to the saucepan and heat over medium heat just until small bubbles start to form around the edges of the pan and the liquid steams when you stir it.
• While the liquid heats, whisk the egg yolks with the remaining sugar until light, about 1 minute. Gradually whisk 1 cup of the hot liquid into the egg yolks to gently bring up their temperature without scrambling the eggs. Pour the tempered eggs into the saucepan with the rest of the custard base.
• Cook and stir until the mixture reaches 170 to 175 degrees F on a candy or digital thermometer or is thick enough to coat the back of a spoon. Remove from the heat and stir in the vanilla extract. To cool quickly, place the pan over an ice water bath, stirring it occasionally. Chill in the fridge until cold.
• When the base is thoroughly chilled, transfer it to an ice cream maker and churn for 20-30 minutes until it reaches the consistency of soft serve ice cream. Transfer the churned ice cream to a freezer-safe container and freeze for 4-6 hours until firm and scoopable.

SWEET CORN ICE CREAM

Steps:

• 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.
• 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.
• 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.

CORN ICE-CREAM

Steps:

• Mix the milk, corn starch, sugar and eggs in blender.
• Put mixture in medium sized pot, and bring to a boil.
• Then add vanilla and corn.
• Mix well, and place in freezer safe bowl.
• Check it in a few hours, when it starts to freeze, stir it (so corn doesn't all end up on the bottom).
• Freeze a few more hours, and enjoy!

CORN ICE CREAM

Steps:

• In a large heavy saucepan, heat the milk, sugar and syrup until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture reaches 160°. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in corn and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Strain custard, discarding corn. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

SWEET CORN ICE CREAM

Steps:

• Combine the corn kernels, cobs and half-and-half in a medium saucepan. Place over medium heat and cook until bubbles appear at the edges of the pan; continue to cook for 8 to 10 minutes more. Remove from the heat, cover and let steep for 1 hour.
• Stand the cooled cobs up in the pan. Scrape a blunt knife against each one to release any remaining liquid, then discard the cobs. Transfer the corn kernel mixture to a blender and puree until smooth.
• Make the custard: Whisk together the pureed corn mixture, sugar, sour cream and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, 3 to 5 minutes.
• Let the custard cool slightly, then transfer to a blender, filling it only halfway (do in batches if needed). Put on the lid, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Repeat with any remaining custard.
• Stir the mixture often until it cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Refrigerate until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
• Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.

SWEET CORN ICE CREAM WITH CARAMEL CORN RECIPE BY TASTY

Steps:

• In a large cast iron skillet over high heat, grill the ears of corn until charred on all sides, turning every 2 minutes, 10-15 minutes total.
• Remove the corn from the pan, cut the kernels off the cobs, and return the cobs to the skillet. Char on all sides, turning every 2-3 minutes, 10-12 minutes total. Remove the cobs from the pan.
• Cut the cobs in half crosswise and place in a small saucepan. Add ½ cup sugar, the milk, and cream. Bring to a gentle simmer over medium-low heat, 5-7 minutes. Transfer to a heatproof bowl or container and cover with plastic wrap or a lid. Steep in the refrigerator for 2 hours, or up to overnight.
• Remove the cobs from the cream mixture, squeezing as much liquid from the cobs back into the bowl as possible.
• Add the lemon and lime zest to a fine-mesh sieve set over a clean small saucepan. Carefully pour the cream mixture through the sieve over the zest, removing any corn bits that may remain. Bring to a simmer over medium-low heat.
• In a medium bowl, whisk together the egg yolks and remaining ½ cup sugar. Using a measuring cup or ladle, slowly add the warm cream mixture to the eggs to temper, whisking constantly. Once all of the cream has been added, pour the mixture back into the pot and cook until thick enough to coat the back of a spoon, about 3 minutes. If desired, strain the mixture through the sieve once more to remove any curdled bits. Pour the mixture into a clean heatproof bowl or container and cover with plastic wrap. Chill in the refrigerator for at least 4 hours, up to overnight.
• Transfer the ice cream base to a loaf pan or container and cover. Freeze for 4 hours, or up to overnight, until solid. (Alternatively, pour the ice cream base into an ice cream maker and mix according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.)
• Scoop the ice cream into bowls and top with caramel corn and squeeze of lime.
• Enjoy!

SWEET CORN ICE CREAM WITH BUTTERSCOTCH

Steps:

• Make the butterscotch
• Combine the cream, Scotch, and salt in a measuring cup with a spout. Use a knife to scrape the seeds of the vanilla bean into the cup and stir well.
• Combine the granulated sugar, butter, brown sugar, corn syrup, and 1/4 cup of water in a medium saucepan with high sides. Set it over high heat and bring to a boil. Attach a candy thermometer to the pan and boil until the mixture reaches 245ºF. Remove the pan from the heat and gradually whisk in the cream mixture. Let the mixture cool to room temperature. You'll have about 1 cup of butterscotch.
• Use straightaway or stir once more and keep in an airtight container in the fridge for up to 2 weeks. Gently reheat until warm before using.
• Make the ice cream
• Cut the corn kernels from the cobs, reserving the cobs. Cut the cobs crosswise into a few pieces. Combine the kernels and cobs in a medium pot along with the cream, milk, salt, and 1/4 cup of the sugar. Bring the liquid to a simmer, stirring occasionally, over medium-high heat, then turn off the heat, cover the pot, and let the mixture steep at room temperature for at least 2 hours or in the fridge for as long as 12 hours. Remove the cobs, gently scraping them with a spoon to get at any liquid that may be hiding in them, and discard the cobs. Strain the remaining mixture through a sieve into a clean medium pot, stirring and pressing on the kernels to release as much corn flavor as possible. Discard the kernels.
• Bring the milk mixture to a simmer over medium heat and turn off the heat. Combine the egg yolks and the remaining 1/2 cup of sugar in a medium mixing bowl and whisk until smooth. Slowly but steadily add about 3/4 cup of the milk mixture to the yolk mixture, whisking constantly. Then slowly but steadily add the yolk mixture to the pot, again whisking constantly. Cook over medium-low heat, whisking constantly and adjusting the heat if necessary to maintain a simmer, until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
• Strain the mixture again through a sieve into a medium mixing bowl, pressing and then discarding the solids. Fill a larger bowl halfway with very icy water and nestle the medium bowl inside. Stir frequently until the mixture is cold. Cover the medium bowl and chill in the fridge for at least 4 hours or overnight.
• Pour the mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm. Serve straightaway or keep the ice cream in the freezer for up to 3 days.
• When you're ready to eat, scoop the ice cream into bowls, drizzle on some butterscotch, and top with caramel popcorn.

CARAMEL CORN ICE CREAM

Steps:

• Put cream and milk into a medium saucepan over medium-high heat. Cut kernels from 6 raw ears corn, and chop the cobs. Add both to cream mixture with vanilla extract. Let the corn steep. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes. Strain and discard solids.
• Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
• Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.
• As custard is being frozen in an ice cream maker, fold in caramel sauce, sugar-coated peanuts, and caramel corn. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.

FRESH CORN ICE CREAM

Steps:

• In a large heavy saucepan combine the corn, the cream, and the granulated sugar and simmer the mixture, covered, for 20 minutes. In a food processor, or in a blender in batches, purée the corn mixture and strain the purée through a fine sieve set over the pan, cleaned, pressing hard on the solids. Add the milk and the bourbon and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the corn mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through the sieve set over another bowl, and let it cool completely. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions.