Fresh Corn Ice Cream Recipes

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:

• 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.

NO-CHURN SWEET CORN ICE CREAM

Steps:

• Combine the corn kernels and cream in a medium saucepan over medium heat. Break the corn cobs into pieces and add them to the pot. Bring the mixture to a simmer, then reduce the heat to low. Gently simmer the mixture 15 minutes, stirring occasionally, then remove from the heat and let cool completely.
• Discard the corn cobs and pour the rest of the cream mixture into a blender. Blend on high until mostly smooth, about 1 minute. Strain into a bowl and refrigerate until cold, 1 to 2 hours.
• In a stand mixer fitted with the paddle attachment, whip the cream mixture on high speed until it forms soft peaks, 1 to 2 minutes. (Note that this will not whip to quite the volume of regular whipped cream because of the corn, but it will get to soft peaks.)
• Whisk together the sweetened condensed milk, vanilla and salt in a large bowl. Fold about half of the whipped cream mixture into the sweetened condensed milk mixture with a rubber spatula, then fold the lightened mixture into the whipped cream until well blended. Pour into a 9-by-5-by-3-inch loaf pan and cover with plastic wrap. Freeze until firm, about 4 hours.
• To serve, scoop into glasses or bowls and garnish with caramel coated popcorn, if desired.

SWEET CORN ICE CREAM WITH BLACKBERRY VERBENA SAUCE

Steps:

• Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break cobs in half and add to pot along with milk, cream and 110 grams (1/2 cup) sugar. Bring mixture to a boil, stirring, then remove from heat. Let stand to infuse for 1 hour, then discard corn cobs.
• Using an immersion or regular blender, purée kernel mixture. Return mixture to a simmer, then turn off heat. In a small bowl, whisk egg yolks, 1/8 teaspoon salt and another 55 grams ( 1/4 cup) of sugar. Add a cup of hot cream mixture to yolks, stirring constantly so they don't curdle. Add yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until custard thickens enough to coat the spoon, about 10 minutes.
• Pass custard through a fine sieve, pressing down hard on the solids. Discard solids. Whisk in sour cream until smooth. Let custard cool in an ice bath, then cover and chill for at least 4 hours.
• Meanwhile, in a small saucepan, combine remaining 60 grams sugar (5 tablespoons), lemon verbena (or zest) and 1/4 cup water and bring to a simmer. Let cook, stirring occasionally, until sugar melts and syrup thickens slightly, about 7 minutes. Add blackberries and cook for 5 to 7 minutes longer, until fruit just softens, but doesn't fall apart. Let cool, then discard verbena.
• Freeze corn mixture in an ice cream maker according to manufacturer's directions. Serve with blackberries and syrup on top.

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:

• 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.

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.

SWEET CORN ICE CREAM

Steps:

• Set up a double boiler. Set up a 4-quart saucepan, filled halfway with water, into which you can nestle a 3-quart stainless steel bowl. Bring the pot of water to a boil over high heat while you're preparing the custard base.
• Cook the base. Husk the corn and pull off all the silk. Cut the kernels from the ears and measure 2 cups. Scoop into a blender and add the half-and-half. Blend until smooth. In the 3-quart stainless steel bowl, stir together the egg yolks and sugar until thoroughly combined. Add the corn mixture and whisk to combine thoroughly. Reduce the temperature under the pot of boiling water to maintain a gentle simmer. Set the bowl of custard base over the simmering water and whisk frequently, until the mixture thickens noticeably, about 20 minutes. The custard is sufficiently cooked when it reaches 180 degrees on an instant-read thermometer. You can also test it by dipping a wooden spoon into the custard, then running your finger through the custard: if the line holds clearly, the custard has thickened sufficiently. Pour the base through a medium-mesh strainer into another bowl (preferably stainless steel for quick cooling).
• Cool the base. Fill a large bowl halfway with ice. Nestle the custard into the ice and whisk regularly until completely cool. Refrigerate if not using immediately.
• Finishing the base, freezing the ice cream. Stir the heavy cream, evaporated milk, cinnamon, orange liqueur and lime juice into the base. Freeze in an ice cream freezer according to the manufacturer's directions. Scrape into a freezer container and freeze for several hours to firm.

SWEET CORN AND BLUEBERRY SWIRL ICE CREAM RECIPE BY TASTY

Steps:

• Remove the corn kernels from the cob with a knife. Then, carefully break the cobs in half with your hands.
• Place the corn kernels in a food processor. Pulse several times until coarsely chopped.
• Add the chopped kernels, cobs, 1½ cups (360 ml) of cream, and the salt to a large saucepan. Stir to ensure the ingredients are well combined. Cover and cook over low heat for 20 minutes.
• Remove the cream and corn mixture from the heat and chill in the refrigerator for at least 2 hours.
• Combine the blueberries, sugar, and lemon juice in a medium bowl. Let sit at room temperature for 10 minutes, or until the berries appear juicy and vibrant, stirring occasionally.
• Transfer the berry mixture to a food processor or blender and puree. Set aside.
• Remove the corn cobs from the chilled cream mixture. Pour the remaining corn cream through a sieve into a large bowl. Use the back of a spoon or spatula to press the solids to extract any remaining liquid.
• Add the remaining heavy cream. Using an electric hand mixer, whip the cream mixture until soft peaks form. Fold in the condensed milk with a rubber spatula.
• Pour half of the cream mixture into a 9x5-inch (23x13-cm) loaf pan. Top with half of the blueberry puree and use a knife to swirl it into the cream.
• Top with the remaining cream and puree, then swirl the puree with a knife again.
• Freeze for 3-4 hours before serving. If the ice cream is too solid to scoop, let sit at room temperature for 10-15 minutes before scooping.
• Enjoy!