Ingredients
1 ear sweet corn
400 mL heavy cream
300 mL whole milk
30 g skim milk powder
100 g granulated sugar
30 g dextrose powder (or substitute with granulated sugar)
1.5 g locust bean gum (or substitute with 3 egg yolks)
1/2 tsp kosher salt
Instructions
- Preheat oven to 450°F (232°C).
- Peel outer husks from the corn and discard. Reserve the inner husks, corn silk, and cob separately. Cut kernels off the cob and set aside.
- Spread husks on a sheet pan and roast for 15 minutes, tossing halfway, until stiff and toasty but not blackened.
- In a bowl, whisk together sugar, dextrose, locust bean gum, and milk powder.
- In a blender, combine cream, milk, salt, sugar mixture, and corn kernels. Blend until smooth.
- Prepare an ice bath in a large bowl.
- Transfer blended mixture to a pot, add corn cob, silk, and roasted husks. Cook over medium heat, stirring occasionally, until mixture reaches 170°F (77°C).
- Remove husks and cob. Strain through a fine mesh sieve into a large bowl, pressing pulp to extract liquid.
- Place the bowl over the ice bath to cool. Refrigerate overnight or at least 8 hours.
- Churn chilled mixture in an ice cream machine until soft-serve consistency.
- Transfer to an airtight container and freeze at least 4 hours to set.
- Before serving, let thaw at room temperature for 5 minutes for easier scooping.
Notes
- For a vegan version, substitute dairy with coconut milk or plant-based alternatives.
- For a sugar-free version, replace sugar and dextrose with erythritol or stevia.
- Add a teaspoon of vanilla extract for a vanilla-corn twist.
- Mix-ins such as chocolate chips, nuts, or caramel can be folded in before final freezing.
- Store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned Ice Cream
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
