How to Make Corn Ice Cream

Corn Ice Cream is a seasonal treat that’s so simple to make. The corn is grilled before it’s added to the ice cream base, adding a delightful smoky flavor.

This creamy ice cream is made with simple ingredients like fresh corn on the cob, heavy cream and egg yolks. It’s a summer must have!

How to Make the Custard

Almost all homemade ice creams start with a frozen custard base, and this sweet Corn Ice Cream is no exception. The custard base is made from scratch and is flavored with fresh, sweet corn for a deliciously rich taste front to back.

To make the custard, you will need a large saucepan and a double boiler. To prepare the double boiler, fill a pot with a couple inches of water and nestle a bowl on top that is at least half-filled with water.

In the bowl, whisk together egg yolks and sugar until thick and pale. Gradually add a cup of hot cream to the yolks, stirring constantly so that the eggs don’t curdle.

When the custard reaches a temperature of 160 deg, quickly transfer it to a bowl in ice water. It should set and form a firm line on the back of a metal spoon. Remove from heat; let stand for 20 minutes.

Making the Puree

Corn is one of the easiest vegetables to make a puree from scratch and it works perfectly with other foods too. It can be a bit harder to digest for babies and so a good rule of thumb is to try making it as smooth as possible at first, but as your baby grows, you can leave it chunkier.

Before you can start blending the corn, you need to peel back the husks and ensure that the kernels are vibrant and plump. Don’t buy corn that is dry, shrivelled or indented; this isn’t the freshest, most nutritious variety.

Remove the kernels and add them to a food processor or blender with some salt, cayenne pepper and almond milk. Blend until very smooth and creamy. Transfer the puree to a bowl and set aside.

Churning the Ice Cream

Churning ice cream is a great way to create a creamy, delicious texture and to add flavor. The key is to churn just enough to properly aerate the mixture without over-churning.

To make the best ice cream possible, use heavy whipping cream (or half-and-half). Skim milk, light cream and skim-reduced milk are not suitable ingredients because they don’t contain the total amount of fat that can help aerate the ice cream and prevent it from freezing completely solid.

A high-fat content in the cream provides flavour, a rich texture and helps prevent ice crystals from forming during churning. If using low-fat milk, you can substitute a small amount of 2% milk to give the ice cream extra body.

Then, churn the ice cream as per your ice cream maker’s instructions. This will take about 20 minutes for most recipes. Once the ice cream has thickened and hardened, it’s ready to serve or store in your freezer.

Swirling the Ice Cream

While dining hall ice cream isn’t known for its durability, a few brave Exonians have managed to master the art of swirling the soft stuff without a disaster. To do this, they’ve learned how to use the proper tool for the job.

The best way to achieve this feat is by using a bamboo skewer, preferably one with a sharp point. The skewer should be about 4 inches long, but no more than 6 inches because you’re trying to make it as smooth as possible.

The skewer should be placed in the freezer to allow it to cool. Then, it’s time to use it. The skewer is best used by holding it to the top of the ice cream and shaking it a bit. This should result in a smooth, swirled texture that’s as fun to eat as it is to look at. Using the skewer is a great way to impress your dinner guests with something that’s as easy as it is impressive.

Leave a Reply

Your email address will not be published. Required fields are marked *