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Corn Ice Cream

 Corn Ice Cream
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
8 ServingsPrep: 40 min. + chilling Process: 15 min. + freezing


  • 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 McCormick® Pure Vanilla Extract


  • 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.

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Corn Ice Cream (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.