Sweet Corn Ice Cream

Name: Sweet Corn Ice Cream
Prep time: 25 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 300 g sweet corn kernels; Corn husk; 400 g whole milk; 200 g heavy cream; 120 g sugar; 3 piece egg yolks; pinch salt; 0.5 tsp vanilla or ground cardamom; Caramel sauce

25 mins prepServes 6

Sweet corn… in ice cream? Trust me on this one. This was one of my birthday treats which I loved. This might be one of the most unexpected flavours I’ve made for this series and somehow, it works so beautifully. Creamy, buttery, slightly caramel-like and full of that naturally sweet corn flavour. It tastes nostalgic and luxurious at the same time. And that caramel drizzle on top? Absolutely necessary.

6 servings

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Instructions

Add the milk, cream, corn kernels and husk to a saucepan. Gently simmer for 5 minutes. Remove the husk, blend the mixture until smooth, then strain. Whisk the egg yolks and sugar until pale and slightly fluffy. Slowly temper the yolks with some of the warm corn mixture, then pour everything back into the saucepan. Cook gently, stirring constantly, until thick enough to lightly coat the back of a spoon. Chill for 8 to 12 hours, this makes the sweet corn flavour even better. Churn according to your ice cream machine instructions, then freeze for around 4 hours to set. Scoop generously and finish with caramel.

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Sweet Corn Ice Cream

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