Make Ahead


August 16, 2010
0 Ratings
  • Serves about a quart
Author Notes

CORN ON THE COB BUT OFF THE COB I started with the premise that summer corn is so sweet that it would make good ice cream (wierd but probably not horrible tasting). So, I worked on cream, sugar, egg and butter ratios until I came up with this recipe which is surprisingly smooth and sweet without being cloyingly sweet. I hope that you like my version. I tried to keep it smooth, simple and rich...and the is like yellow cashmere! - dymnyno
(shown with a dollop of red pepper jelly) —dymnyno

Test Kitchen Notes

This ice cream is a good one for beginners to tackle -- it's a relatively simple, basic process, elevated by a seriously cool concept. I ended up steeping the corn and cobs in the milk mixture for about an hour, which, together with a pinch of salt, yielded a very corn-y flavor. I enjoyed this most when I topped it with a smidge of maple syrup -- the perfect foil for the buttery, rich corn flavor of the ice cream. - queenie_nyc —The Editors

What You'll Need
  • 2 ears YELLOW corn
  • 2 cups milk( I used non fat)
  • 1/2 cup cream
  • 1/2 cup sugar (ultrafine)
  • 4 egg yolks(large)
  • 4 tbs clarified butter
  1. Cut the kernels from the cobs.
  2. Put the kernels and the cobs in a large pot.
  3. Add the milk, cream and sugar.
  4. Bring the mixture to a boil and then turn off the heat and let the mixture infuse for at least 30 minutes. Remove the cobs.
  5. Pour the mixture into a food processor or blender and liquify until smooth . Then strain the mixture through a sieve and return to the pot.
  6. Whisk the egg yolks.
  7. Heat the corn mixture and then spoon a large spoonful into the egg yolks slowly while whisking the yolks.(temper)
  8. Slowly add the mixture back into the pot and cook for a few minutes as it thickens.
  9. Add the clarified butter and continue to stir.
  10. Remove from the heat and cool completely.
  11. Then using an ice cream maker , follow directions to complete making ice cream. It looks gorgeous with a dollop of bright red jalapeno jam.

See what other Food52ers are saying.

  • Laura Puopolo
    Laura Puopolo
  • boulangere
  • dymnyno
  • thirdchild
  • BlueKaleRoad

23 Reviews

Laura P. August 8, 2013
Made this tonight as the first test of my new ice cream maker. Success! It was delicious. The only tweaks I made were to brown the butter when I clarified it, and to toss a couple pinches of sea salt into the custard.
boulangere August 20, 2012
This looks freaking incredible.
dymnyno September 6, 2011
Probably...the ingredients are the same.
thirdchild September 6, 2011
Do you think this recipe could be made into a nice little sweet corn pudding? It could be baked in ramekins and served with grilled chicken or meat. Or fish. Or vegetables (I am a vegetarian.). For this I would decrease the sugar. Your thoughts?
BlueKaleRoad August 2, 2011
Oh yum! Very creative and I can't wait to try it.
dymnyno August 2, 2011
thanks!...I hope you try is real easy, too.
meganvt01 July 30, 2011
This looks so great!
dymnyno August 1, 2011
Thank you!
woody August 30, 2010
wowow...what a recipe that is different from any that I have tasted before and it is so just what I want for the big weekend . While everyone else is slaving over a hot grill roasting corn I will be spooning this nectar straight from the bowl. Do you make a barbeque rib flavor too?
alowr4326 August 28, 2010
I made this today,the recipe was easy to follow and came out beautiful.
At first my family was all EWW,but gamely tried it.They Loved it!
I will make this again for a Labor Day cookout I am planning .
Thanks for a great recipe.
dymnyno August 28, 2010
Oh thank you!!! I am so glad that you and your family like it!
Midge August 19, 2010
Oh wow. Sounds amazing.
MyCommunalTable August 17, 2010
Bravo and very creative! It tastes like summer.
Lizthechef August 17, 2010
Busy with company, I missed this until now - wow, what a show-stopping recipe! Never would have come up with such a creative concoction...
Lizthechef August 17, 2010
ps. Thumbs up!
Sagegreen August 17, 2010
What an elegant photo of such a great idea!
drbabs August 17, 2010
Mary, I've been playing around with my ice cream maker all summer (I made cucumber ice cream!) and had it in mind to do something very similar to this, but we're so busy at work this month that I don't have time to think about cooking much less create recipes. Love this!
dymnyno August 17, 2010
Cucumber ice cream sounds refreshing!
gingerroot August 17, 2010
Love it! I can't wait to try it.
lapadia August 17, 2010
WOW...what an idea, thanks for taking the time to create this!
TheWimpyVegetarian August 17, 2010
What an incredibly cool (no pun intended) and creative idea!! I've had garlic ice cream, of course at the Gilroy garlic festival some years ago, and surprisingly liked it, so I know that vegetables can make really interesting ice creams. Love this idea!
dymnyno August 17, 2010
Thanks...I have never made ice cream before so this was a difficult recipe for me to create...lots of thought about fat content and the balance of all the ingredients.
TheWimpyVegetarian August 17, 2010
Major congrats to you on attempting something so creative for your first foray into ice cream making. You're right, there's a lot of balancing involved in the flavor, fat and sugar. I'm substituting honey and/or agave nectar for granulated sugar these days for all my ice creams and sorbets and I could see honey with this one. Really great job, Mary.