Sweet corn ice cream takes the best of summer produce and marries it with everyone’s favorite summer dessert. With flecks of bacon and optional cacao nibs or chocolate chips throughout, it’s the absolute best seasonally indulgent treat.
You’re probably thinking corn in ice cream sounds weird. I get it because I thought the same thing the first time I tried sweet corn ice cream, but one bite into its lusciously creamy and indulgent taste and I was sold on this oddly delicious seasonal combination.
You could stop right there are the corn part and be completely satisfied with a giant scoop of this as a summertime treat but we’re going a step further with this recipe and adding a salty component with bacon and either cacao nibs or chocolate chips for no other reason than, why not?
Every once in a while there are recipes I post on here that words just don’t do justice. They’re usually the ones where you would catch me licking my fingers and attacking plates with vigor the second the photo shoot ends.
In the case of this corn ice cream, it was me, a spatula and the ice cream maker as I stood over the sink scraping up the remains frozen to the side of the ice cream bowl after churning.
Once you taste this, I can guarantee you, your summer plans for corn won’t be the same again.
What Does Sweet Corn Ice Cream Taste Like?
If you love the fresh sweetness of summertime corn and the decadence of creamy ice cream, you’ll love this ice cream recipe. The custard base made with egg yolks gives the ice cream a richness that can’t be surpassed. This Bailey’s ice cream is another egg yolk based recipe that offers the same indulgence and makes separating five eggs worth the annoyance.
Beyond the texture and richness, the taste is perfect for any sweet and salty seeker. The subtle sweetness from the corn with the salty bits of crunchy cooked bacon and chocolate chips is an unbeatable combination. If you like a smooth, creamy ice cream, you can certainly leave out the bacon and chocolate and enjoy a simple sweet corn ice cream, but if you like texture, one or both of those add-ins make for such a unique flavor combination you won’t find in any ice cream place.
Recipe Highlights
- Simple ingredient list — compared to store bought ice cream, especially ones with lots of add-ins, the ingredient list is simple and straightforward.
- Easy preparation — If you have an ice cream maker, there’s nothing complicated about this recipe. Even the egg base is easy once you do it.
Ingredients
- Sweet Corn Kernels: Fresh sweet corn kernels are simmered with cream and milk to infuse the ice cream base with their natural sweetness and flavor.
- Heavy Cream: Adds richness and smoothness to the ice cream that an all-milk ice cream can’t compete with.
- Whole Milk: Complements the heavy cream and evens out the richness.
- Light Brown Sugar: Sweetens the ice cream subtly, without overpowering the flavor and natural sweetness of the corn.
- Vanilla Extract: Adds a hint of warmth and depth to the flavor of the ice cream. Choose a high quality vanilla or vanilla bean extract.
- Salt
- Egg Yolks: Thicken and enrich the ice cream base giving it the signature creamy texture after churning.
- Bacon: Cooked and chopped bacon bits are added during the final stage of churning to lean into the savory and sweet combination and offer a bit of textural contrast.
- Cacao Nibs or Chocolate Chips: This optional addition is sprinkled into the ice cream during the last minute of churning for chocolate lovers.
How to Make Sweet Corn Ice Cream
Combine the sweet corn kernels, heavy cream, whole milk, light brown sugar, vanilla and salt in a saucepan. Heat the mixture over medium-low heat, allowing it to simmer gently for a few minutes. This step infuses the cream and milk with the flavor of the sweet corn.
TIP: Keep an eye on the heat making sure not to bring the mixture to a boil at any point in time. The temperature should be hot enough to steam and infuse the flavor of the corn into the milk but not boil.
Once simmered, remove the mixture from heat and let it sit for a while to cool slightly. Then, transfer the mixture to a blender and puree until smooth. For a velvety texture, pass the puree through a fine sieve, discarding any solids.
Return the strained mixture to the saucepan and heat it again over medium-low heat until just hot. Meanwhile, whisk the egg yolks in a separate bowl. Gradually pour about a cup of the hot corn mixture into the yolks, whisking constantly to temper them. This step prevents the eggs from scrambling.
Next, pour the tempered egg mixture back into the saucepan with the remaining corn mixture. Stir the mixture constantly over medium-low heat until it thickens enough to coat the back of a spoon. This gives you the creamy base for your ice cream.
Once thickened, remove the mixture from heat and transfer it to a bowl. Let it cool to room temperature, then cover and refrigerate for at least 6 hours or until fully chilled. This chilling step is crucial for developing the flavors and achieving the right consistency.
After chilling, pour the mixture into an ice cream maker that’s been frozen for at least 12 hours and churn according to the manufacturer’s instructions. During the last minute of churning, add the chopped bacon and cacao nibs to incorporate them evenly throughout the ice cream.
Finally, transfer the churned ice cream into a freezer-safe container and freeze for 1-2 hours before serving. This freezing step allows the ice cream to firm up and develop its final texture but it can be served at any consistency you like once churned.
Recipe Variations
- Depending on your preference, you can adjust the creaminess of the ice cream by varying the amount of milk or cream used.
- For a richer flavor profile, consider drizzling caramel sauce over the ice cream before serving.
- After removing the kernels, you can simmer the corn cobs with the mixture to extract more corn flavor before blending. You can also use frozen corn on the cob for this ice cream.
- For a fruity twist, fold in fresh blackberries during the last stages of churning for bursts of color and flavor.
- Swirl in homemade caramel sauce during the final moments of churning for a sweet ribbon effect.
- Increase the amount of cacao nibs for a more crunchy texture throughout.
- Serve the ice cream with a tangy blackberry compote as a topping for added freshness and contrast.
Storage and Serving Tips
To prolong the freshness and flavor of your sweet corn ice cream, follow these simple storage tips:
- Cover with Plastic Wrap: After churning and freezing the ice cream, press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming.
- Chill in the Freezer: Store the ice cream container in the coldest part of your freezer, typically towards the back, to maintain a consistent temperature. This helps preserve its creamy texture and prevents freezer burn.
- Take the ice cream out of the freezer 5-10 minutes before you want to serve it to allow it to soften a bit. Egg base ice cream recipes tend to stay softer so you shouldn’t need as much thawing time as other recipes before enjoying a big scoop or two.
How to Serve It
Some people are purists and just want to enjoy the ice cream by itself. I can respect that, especially with a flavor as unique and interesting as this sweet corn ice cream. However, there are plenty of ways to make it part of a more complete summer dessert.
- Make a fudgy skillet brownie and serve it hot from the oven with a scoop of this ice cream.
- Pair it with a summer fruit cobbler or crisp. The combination of berries and corn is a delicious one!
- This may sound like an odd dessert, but pairing homemade cornbread with sweet corn ice cream is a match made in heaven. You can use traditional cornbread recipe or a sweet potato cornbread.
Sweet Corn Ice Cream
Ingredients
- 2 cups sweet corn kernels
- 1 cup heavy cream
- 2 cups whole milk
- 1/3 cup light brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 5 egg yolks
- 1/2 pound bacon, cooked until crispy then chopped
- 1/3 cup cacao nibs, optional
Instructions
- Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer for 5 minutes, stirring often. Turn off heat and let sit for an hour.
- After an hour, transfer the mixture to a blender and blend on high until smooth.
- Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.
- Turn the heat to medium and let the mixture heat back up.
- Meanwhile, whisk together the egg yolks in a bowl.
- Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.
- Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough to coat the back of a spoon or spatula.
- Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.
- Pour the chilled mixture into your ice cream maker and churn according to manufacture’s directions.
- Add the chopped bacon and cacao nibs during the last minute of churning.
- Transfer the ice cream to a freezer safe container and freeze for 1-2 hours before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Any way to make this without an ice cream maker? Sounds delicious! Would love to try it out tonight :)
This would be a hard recipe to make without an ice cream maker. You can always mix it by hand and then pour into a freezer safe container, freeze it and stir occasionally while it freezes but it won’t be nearly as creamy as the churning method and it takes a lot longer too.
Please add me – thanks! The ice cream looks kind of yummy.
Hi Elle- apparently we need to be mutual followers in order for me to invite you, so please include a link to your Pinterest boards so I can follow you (just reply to this comment with it) and follow me on Pinterest if you don’t already that way I can send you an invite. thanks!
Sorry, I thought I was already following you. I follow you now as prettyhotpink6.