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2000s Recipes + Menus

Corn Ice Cream

Makes about 2 qt
  • Active time:40 min
  • Start to finish:10 hr
August 2008
“I think M. F. K. Fisher said the best way to eat fresh corn is to pick it yourself, run from the field as fast as you can, peel it, and throw it into a pot of already boiling water,” says Dan Barber. “That’s good advice, although corn ice cream is a pretty delicious alternative.”
  • 3 ears of corn, kernels cut from cobs and cobs chopped (1-inch pieces)
  • 1 qt whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 5 large egg yolks
  • Equipment:

    an ice cream maker
  • Cook corn kernels with cobs, milk, cream, and sugar in a large heavy saucepan over low heat, stirring occasionally, until sugar has dissolved. Simmer, uncovered, 1 hour.
  • Discard corn cobs. Purée corn mixture in batches in a blender until smooth (use caution when blending hot liquids).
  • Lightly beat yolks in a large bowl. Slowly add hot corn mixture, whisking. Return mixture to saucepan and cook over low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170ºF on an instant-read thermometer (do not let boil).
  • Immediately strain through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids. Chill custard at least 6 hours.
  • Freeze custard in ice cream maker, in batches if necessary. Transfer to airtight containers and put in freezer to firm up, at least 3 hours.
Cooks’ note: Ice cream keeps 1 week.