Celebrate summer with a frosty scoop, or wow your Thanksgiving guests with a slice of pecan pie and this Sweet Corn Ice Cream.
In April, Dylan and I packed a small rental car to the brim and started driving north (with our little puppy, Maple Le). He had completed his PA school rotations in Florida, and at last, our long-distance period was over.
As excited as I was for his return, and to start life with our little Maple, I was really excited to bring home the ice cream maker his mom had scored at a Goodwill. We were truly starting a new life together, one in which our freezer could always have unique ice cream in it.
The Food: Homemade Sweet Corn Ice Cream
In the spirit of my recent trip to Nebraska, the Cornhusker State, I bring you this unexpected sweet corn ice cream recipe. Corn, like many vegetables, has an inherent sweetness that works well for dessert. Combined with the natural sweetness and flavors of honey and coconut sugar, this corn custard is a bit nutty and malty flavored.
Serve it in Summer or Fall
I’m an all-year ice cream kind of gal. Paired here with my Plum & Nectarine Frangipane Tart, a scoop of this sweet corn ice cream would also work well paired with Thanksgiving staples like pecan pie or a pumpkin cake.
The Mint ‘n Maple Corner:
Since I started this post reminiscing about the time we brought Maple home to Pittsburgh, here’s a look back at those early puppy days, in Florida. She was still surrounded by her sisters and other fosters, i.e.: puppy paradise. Eeeeee… look at how precious that paw touch is!
You Might Also Like: Creamy Amaranth Corn Chowder
Let’s eat all the corn, shall we? The creamy texture of this vegan chowder comes from blending amaranth instead of dairy. Amaranth, a teeny tiny grain, packs all the essential amino acids, and corn boasts antioxidants linked to eye and skin health, so this soup is good and good for you. Find this recipe and more in my labor of love, The Gluten-Free Grains Cookbook.
Homemade Sweet Corn Ice Cream
Ingredients
- 4 ears fresh corn, shucked
- 1 ½ cups milk
- 2 cups heavy cream
- ½ cup (170g) honey
- ½ cup (95g) coconut sugar
- 6 large egg yolks
- ¼ teaspoon fine sea salt
- ¼ cup sour cream
Directions
- Using a large knife, slice the kernels off the corn cobs and place them in a large saucepan. Break cobs in half and add to pot along with milk, cream, and honey. 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 the heat.
- In a small bowl, whisk egg yolks, 1/8 teaspoon salt, and coconut sugar.
- Add a cup of the 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 the custard thickens enough to coat the spoon, about 10 minutes.
- Pass the custard through a fine sieve, pressing down hard on the solids. Discard solids. Whisk in sour cream until smooth. Let custard cool, cover, and chill for at least 4 hours.
- Churn the chilled corn custard in an ice cream maker according to the manufacturer's directions.
