Corn Ice Cream

Total Time Prep: 20 min. + chilling Process: 15 min./batch + freezing
Yield 1 quart
Test Kitchen Approved
Try this corn ice cream recipe when you want something cool, rich and creamy with bursts of corn flavor among a vanilla base.

Ingredients

  • 1-1/2 cups fresh whole kernel corn
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract

Directions

  1. In a large saucepan, bring milk and corn to a boil. Reduce heat, simmer 10 minutes. Add cream, sugar and salt. Cook over medium-low heat until bubbles form around side of pan, stirring to dissolve sugar.
  2. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
  3. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Whisk in vanilla extract. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
  4. Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts

1/2 cup: 251 calories, 14g fat (8g saturated fat), 129mg cholesterol, 100mg sodium, 28g carbohydrate (24g sugars, 1g fiber), 4g protein.

© 2025 RDA Enthusiast Brands, LLC