Corn Ice Cream Recipe

Corn Ice Cream Recipe photo by Taste of Home

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You have to give this novel ice cream a try. It’s actually made with corn, sweetly flavored by vanilla extract and maple syrup. I plan to make this surprising treat every summer.—Diana Burrink, Crete, Illinois

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Corn Ice Cream Recipe

Prep: 40 min. + chilling Process: 15 min. + freezing

Yield: 8 Servings

40 15 55

Ingredients

2 cups 2% milk
3/4 cup sugar
1/2 cup maple syrup
4 egg yolks, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 teaspoon vanilla extract

Directions

In a large heavy saucepan, heat the milk, sugar and syrup until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture reaches 160°. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in corn and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Strain custard, discarding corn. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 4 cups.

Nutritional Facts 1/2 cup equals 221 calories, 4 g fat (2 g saturated fat), 107 mg cholesterol, 185 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Corn Ice Cream in Country Woman August/September 2011, p34

Lighter Homemade Ice Cream

To lighten up my favorite homemade ice cream recipes, I substitute half-and-half cream or skim milk for the full-fat versions. —Jennifer Pleake, Omaha, Nebraska