Sweet Corn Ice Cream

Steps

1. 1

   Cut kernels from cobs

   • Hold each corn ear upright on a cutting board.
   • Using a sharp knife, carefully slice the kernels from the cob by rotating the ear after each pass down.
   • You should have about 2 cups (330 g) of kernels total.
   • Save the cobs—they'll be used in the next step to infuse flavor into the cream and milk.

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   Ready when: Kernels cleanly removed from cobs; cobs reserved

   Tip: A sharp knife makes this task faster and cleaner; dull knives tend to crush the kernels

2. 2

   Heat and infuse cream

   • Pour 1.5 cups heavy cream and 1 cup whole milk into a medium saucepan.
   • Add the corn cobs and about 1 cup of the kernels (reserve the remaining kernels).
   • Heat over medium heat until the mixture is steaming, about 5 minutes.
   • Reduce heat to low and simmer gently for 15–20 minutes until the liquid smells distinctly of sweet corn and looks slightly stained from the kernels.
   • Remove from heat and let cool for 5 minutes at room temperature.

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   Ready when: Mixture steams, smells strongly of sweet corn, cream is slightly discolored

   Tip: Don't boil; high heat scalds the cream and creates an unpleasant taste. Keep heat at a gentle simmer

3. 3

   Whisk yolks and sugar

   • While the cream infuses, place 6 large egg yolks in a medium bowl.
   • Add 3/4 cup (150 g) sugar and 1/4 teaspoon salt.
   • Whisk vigorously for 2–3 minutes until pale, thick, and ribbons form when you lift the whisk.
   • Add 1 teaspoon vanilla extract and whisk until combined.

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   Ready when: Mixture is pale, thick, and forms ribbons that hold briefly on the surface

   Tip: Room-temperature egg yolks whisk more easily; if yours are cold from the fridge, let them sit 10 minutes first

4. 4

   Strain infused creamOven 150°F / 65°C

   • Pour the warm corn-infused cream through a fine-mesh strainer into another bowl, pressing gently on the solids to extract all the corn flavor.
   • Discard the cobs and strained kernels (you can set aside a few raw corn kernels as garnish if desired).
   • Return the strained cream to the saucepan and place over low heat, warming to 140–150°F (60–65°C)—it should feel warm to the touch but not hot.

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   Ready when: Cream reaches 140–150°F (60–65°C); warm to touch but not hot

   Tip: Do not skip straining; any cob or kernel bits will create a gritty, unpleasant texture in the final ice cream

5. 5

   Cook custard to 160°FOven 160°F / 70°C

   • While whisking the egg yolk mixture constantly, slowly pour in about 1/4 cup (60 ml) of the warm corn cream, whisking continuously.
   • This tempering prevents scrambling.
   • Once that portion is fully incorporated, pour the entire egg mixture back into the saucepan with the remaining warm cream, stirring gently.
   • Place the saucepan over medium-low heat and stir constantly with a wooden spoon or silicone spatula, scraping the bottom and sides.
   • Cook for 8–10 minutes until the custard reaches exactly 160°F (71°C) on an instant-read thermometer and coats the back of a spoon (you should be able to draw a line through it with your finger).
   • Do not let it boil or the eggs will scramble.

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   Ready when: Custard reaches 160°F (71°C) exactly; coats the back of a spoon; steam rises but no bubbles form

   Tip: Constant, careful scraping of the bottom and sides prevents both scrambled eggs and uneven cooking. Don't rush this step

6. 6

   Cool and chill custard

   • Pour the hot custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits.
   • If using lime zest, add 1/2 teaspoon grated lime zest now and stir.
   • Let the custard cool to room temperature, stirring occasionally, about 30 minutes.
   • Once cool, cover with plastic wrap and refrigerate for at least 4 hours—or, preferably, overnight (up to 24 hours).
   • The longer the custard chills, the smoother and silkier the final ice cream.

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   Ready when: Custard is fully chilled and cold to the touch

   Tip: Do not skip proper chilling; churning a warm or room-temperature base results in grainy, icy ice cream. Overnight chilling is ideal

7. 7

   Churn in ice cream maker

   • Ensure your ice cream maker bowl is frozen solid if it requires pre-freezing (follow your machine's instructions).
   • Pour the fully chilled custard into the ice cream maker.
   • Follow the manufacturer's instructions for churning, typically 20–30 minutes.
   • The ice cream is ready when it has the consistency of soft-serve—pale, creamy, thick—and mounds slightly when you pull out the dasher or paddle.

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   Ready when: Ice cream resembles thick soft-serve; paddles leave visible trails; mixture mounds slightly when lifted

   Tip: If your ice cream maker hasn't been used recently, run it for a minute empty first to ensure it's working smoothly

8. 8

   Freeze until scoopable

   • Transfer the freshly churned ice cream to a freezer-safe container with a tight-fitting lid.
   • Smooth the top with a spatula, then press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming.
   • Cover with the lid and freeze for at least 4 hours (preferably overnight, 8+ hours) until firm enough to scoop.

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   Ready when: Ice cream is firm and scoopable with a standard ice cream scoop; no soft spots

   Tip: If the ice cream becomes too hard to scoop after a week, let it sit at room temperature for 5–10 minutes before scooping