Corn Ice Cream Recipe
Corn Ice Cream Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling Process: 15 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling Process: 15 min. + freezing

Ingredients

  • 2 cups 2% milk
  • 3/4 cup sugar
  • 1/2 cup maple syrup
  • 4 large 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.
Originally published as Corn Ice Cream in Country Woman August/September 2011, p34

Nutritional Facts

1/2 cup: 221 calories, 4g fat (2g saturated fat), 107mg cholesterol, 185mg sodium, 45g carbohydrate (35g sugars, 1g fiber), 4g protein.

  • 2 cups 2% milk
  • 3/4 cup sugar
  • 1/2 cup maple syrup
  • 4 large egg yolks, lightly beaten
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 teaspoon vanilla extract
  1. 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.
  2. 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.
  3. 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.
Originally published as Corn Ice Cream in Country Woman August/September 2011, p34

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