Summer Sweet Corn Ice Cream & Fresh Blueberry Drizzling Sauce
Before you go any further: You’re going to need an ice cream maker for this recipe. Make sure you have one on hand before you start—and if you don’t have one, I recommend picking one up ASAP, because this recipe alone is worth it.
I’m from the Midwest and LOVE corn, but I owe my first sweet corn ice cream experience to Argentina.
If you’re like me and you’re from the Midwest, you probably like sweet corn… but I'd be willing to bet you’ve never had it in ice cream before! Sweet corn ice cream is actually a classic and well-loved ice cream flavor in many Latin American cultures. If you’ve been here for a while, you might know that I lived in Argentina in high school—and I’ve loved this ice cream (and lots of other foods) ever since.
My Sweet Corn Ice Cream recipe is perfect for anyone who loves the savory, subtly fruity flavor of a ripe ear of sweet corn (and has a sweet tooth). It’s also great for adventurous types who like to try something new every once in a while!
Here are a few tips on how to make the best sweet corn ice cream.
When I make my version of Sweet Corn Ice Cream, I use a traditional ice cream base made with whole milk, cream, and eggs. I like to add fresh sweet corn kernels right off the cob—and don’t you dare throw those stripped cobs away! When you simmer the cobs in the ice cream base, even more of that delicious sweet corn flavor is extracted into your ice cream.
My favorite tip on how to make the best sweet corn ice cream? Drizzle it with blueberry sauce!
Although this ice cream stands well on its own, it also lends itself to a nice fresh blueberry sauce. What a perfect combo for a late summer treat! You can find the sauce recipe directly after the ice cream recipe below.
Sweet Corn Ice Cream Recipe with Fresh Blueberry Drizzling Sauce
Ingredients
- 4 ears sweet corn, kernels removed, cobs saved (about 2½ cups fresh corn kernels)
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup sugar
- 1 teaspoon Mary DiSomma's Cognac Barrel-aged Madagascar Bourbon Pure Vanilla Extract
- 9 large egg yolks
- 2 cups blueberries, fresh or frozen
- ¾ cup plus 2 tablespoons water (divided)
- ⅓ cup sugar
- 1 tablespoon cornstarch
- ½ teaspoon Mary DiSomma's Cognac Barrel-aged Madagascar Bourbon Pure Vanilla Extract
Instructions
- In a large saucepan, combine corn kernels, corn cobs broken in half, milk, cream and vanilla. Bring to a low boil. Remove from heat. Cover and let steep for 30 minutes. Discard cobs. Puree corn mixture in batches in a blender until smooth. Place back in the pot.
- In a large bowl, whisk together the egg yolks with sugar until light in color. Bring milk mixture to a simmer. Temper the egg mixture by adding ½ cup of the warm milk into the egg yolks; whisk to combine. Place the tempered egg yolk mixture into the pot with the remaining warm milk. Cook on medium heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon; about 5 to 7 minutes. Do not let the mixture boil. Pour mixture through a sieve over a bowl; press lightly with the back of a wooden spoon to extract as much liquid from the cream mixture as possible. Chill the ice cream base 6 hours or overnight.
- Transfer ice cream base to an ice cream maker and process according to the manufacturer’s instructions.
- Place 1½ cups of the blueberries and ¾ cup of water heavy saucepot along with the sugar. Bring to a low boil over madium/high heat. then reduce to a simmer and simmer for 2 minutes.
- Combine the remaining water with the cornstarch. Drizzle the cornstarch mixture into the simmering sauce, stirring constantly.
- Add the vanilla and remaining blueberries. Use immediately or refrigerate for up to one week. Enjoy!
