Name: Sweet Corn Ice Cream with Blueberry Drizzle
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 2 quarts
Ingredients: 4 ears sweet corn, kernels removed, cobs saved (about 2½ cups fresh corn kernels); 2 cups whole milk; 2 cups heavy cream; 1 cup sugar; 1 teaspoon Mary's Cognac Barrel-aged Madagascar Bourbon Pure Vanilla Extract; 9 large egg yolks

Sweets

Sweet Corn Ice Cream with Blueberry Drizzle

Author: Mary DiSomma

I’m from the Midwest and LOVE corn, but I owe my first sweet corn ice cream experience to Argentina. I'd be willing to bet you’ve never had it in ice cream before! I lived in Argentina in high school—and I’ve loved this ice cream (and lots of other foods) ever since. Sweet corn ice cream is actually a classic and well-loved ice cream flavor in many Latin American cultures. My Sweet Corn Ice Cream recipe is perfect for anyone who loves the savory, subtly fruity flavor of a ripe ear of sweet corn (and has a sweet tooth). It’s also great for adventurous types who like to try something new every once in a while!

Before you go any further: You’re going to need an ice cream maker for this recipe. Make sure you have one on hand before you start—and if you don’t have one, I recommend picking one up ASAP, because this recipe alone is worth it. When I make my version of Sweet Corn Ice Cream, I use a traditional ice cream base made with whole milk, cream, and eggs. I like to add fresh sweet corn kernels right off the cob—and don’t you dare throw those stripped cobs away! When you simmer the cobs in the ice cream base, even more of that delicious sweet corn flavor is extracted into your ice cream. Although this ice cream stands well on its own, it also lends itself to a nice fresh blueberry sauce. What a perfect combo for a late summer treat!

Sweet Corn Ice Cream with Blueberry Drizzle

Don’t knock it til you’ve tried it—sweet corn ice cream is sooooo good. If you don’t have an ice cream maker at home, this recipe alone is reason enough to go buy one immediately.

Yield: 2 quarts
Prep Time: 10 minutes 10 min
Cook Time: 17 minutes 17 min
Total Time: 27 minutes 27 min

Ingredients

4 ears sweet corn, kernels removed, cobs saved (about 2½ cups fresh corn kernels)
2 cups whole milk
2 cups heavy cream
1 cup sugar
1 teaspoon Mary's Cognac Barrel-aged Madagascar Bourbon Pure Vanilla Extract
9 large egg yolks

Instructions

In a large saucepan, combine corn kernels, corn cobs broken in half, milk, cream and vanilla. Bring to a low boil. Remove from heat. Cover and let steep for 30 minutes. Discard cobs. Puree corn mixture in batches in a blender until smooth. Place back in the pot.
In a large bowl, whisk together the egg yolks with sugar until light in color. Bring milk mixture to a simmer. Temper the egg mixture by adding ½ cup of the warm milk into the egg yolks; whisk to combine.
Place the tempered egg yolk mixture into the pot with the remaining warm milk. Cook on medium heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon; about 5 to 7 minutes. Do not let the mixture boil. Pour mixture through a sieve over a bowl; press lightly with the back of a wooden spoon to extract as much liquid from the cream mixture as possible. Chill the ice cream base 6 hours or overnight.
Transfer ice cream base to an ice cream maker and process according to the manufacturer’s instructions. Make the Blueberry Drizzling Sauce.
Serve in your favorite ice cream dish. Enjoy!

View Mary's Tips

Blueberry Sauce

Homemade blueberry sauce from fresh or frozen berries is delicious drizzled on ice cream, pancakes, cheesecake, and more!

Yield: 2 Cups
Prep Time: 5 minutes 5 min
Cook Time: 10 minutes 10 min
Total Time: 15 minutes 15 min

Ingredients

Instructions

Place 1½ cups of blueberries, ¾ cup water and sugar in a heavy saucepot. Heat on medium-high heat. Bring to low boil then reduce to simmer; simmer for 2 minutes.
Combine remaining water with the cornstarch. Drizzle the cornstarch mixture into the simmering sauce, stirring constantly. Add vanilla and remaining blueberries.
Use immediately or refrigerate for up to one week.

Ingredient Tips

Corn is not just a savory staple: Its natural sweetness and distinct flavor make it an excellent ingredient for desserts to introduce a unique twist that highlights the vegetable's versatility. It perfectly complements custards and creams, creating a harmonious blend of flavors that is both surprising and satisfying.

For the best results (and this is a general rule when it comes to corn on the cob), select the freshest ears you can find. The fragrance of the corn is a good indicator of its sweetness. Choose corn that is in season and freshly picked. Look for ears with bright green husks, plump kernels, and a sweet fragrance. Fresh corn will ensure that your crème brûlée has a vibrant, unforgettable flavor.

Don’t you dare throw your stripped corn cobs away! When I make my version of Sweet Corn Ice Cream, I use a traditional ice cream base made with whole milk, cream, and eggs. I add both fresh sweet corn kernels right off the co and the cobs to infuse into the cream base, this way even more of that delicious corn flavor is extracted into your ice cream.