For National Ice Cream Month, we’ve been trying out a few unique flavors. A local ice cream shop had Sweet Corn ice cream listed and it caught my attention – I could eat corn on the cob every day and be a happy lady – so I decided it was one that we should try making. It’s pretty simple and way more delicious than you’re probably thinking right now.
1.5 cups milk
2 ears of sweet corn (shucked, kernels cut off and cob cut in large chunks)
1.5 cups heavy cream
2/3 cup sugar
2 tbsp corn syrup
1/4 tsp salt
bunch cilantro (about 20 stems worth of leaves)
3 tbsp cream cheese (softened)
4 tsp cornstarch
juice of one lime
Mix together the cornstarch and lime juice, and set aside.
In a medium pot, whisk together the milk, heavy cream, sugar, corn syrup, and salt.
Add the corn kernels, cob, and cilantro and bring to a boil over medium-high heat. Cook for 4 minutes, stirring continuously.
After 4 minutes, add the cornstarch and lime mixture. Return to a boil and cook for about 2 minutes more, stirring continuously.
Strain the hot mixture through a mesh sieve into a large bowl.
Place cream cheese in a bowl and pour in a small amount of the hot milk mixture. Whisk until smooth. Whisk in the remaining milk mixture, then pour mixture into a plastic bag, seal, and place in a bowl of ice water until chilled.
Once chilled, pour mixture into an ice cream maker and process according to manufacturer’s instructions. After churning, freeze for 2-3 hours.
Next time I make this, I’ll probably try adding a bit more cilantro or maybe a bit of jalapeño.
Slightly adapted from Two Red Bowls