Connecticut Sweet Corn Ice Cream

Makes 1-½ quart

2 cups milk
1cup heavy cream
4 ears fresh native corn, husked, kernels removed, cobs cut in thirds

½ cup sugar
8 Egg Yolks
½ Cup  Sugar
1 Cup  Heavy Cream
1 tsp.  Pure Vanilla Extract
¼ tsp.  Fine Sea Salt

  • Heat the milk, first measure of cream, the corn kernels and cobs in a heavy bottomed,  non reactive saucepan (stainless, enamel, glass ok) until just beginning to boil.
  • Using an immersion blender, puree the corn kernels (not the cobs).
  • Cover and let sit off the heat for 30 minutes. Strain the mixture, pressing down on the solids to extract their juices into the cream. Reserve warm.
  • In a bowl, combine the egg yolks and second measure of sugar, whisking smooth.
  • Gradually drizzle in the warm cream/corn mixture into the egg yolks.
  • Transfer mixture into the same cooking pot used to heat the cream. Heat over medium heat stirring constantly, insuring nothing is sticking to the bottom.
  • Cook until 180ºf. If mixture comes close to a boil it will curdle. Stir in the second measure of heavy cream to cool the mixture. Strain if necessary and stir in the vanilla and salt. Cool the mixture completely, preferably overnight.
  • Freeze in an ice cream machine according to manufacturers directions. Great served with a crisp cookie and some fresh blueberries. Enjoy!

CT Culinary Institute

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