🌽 Sweet Corn Ice Cream Recipe

Infuse the Milk: In a saucepan over medium heat, combine the corn kernels, milk, and 1 cup of the heavy cream. Bring to a gentle simmer (do not boil), then remove from heat. Cover and let it steep for 20–30 minutes to extract the corn flavor.
Blend and Strain: Pour the corn and milk mixture into a blender and blend until very smooth. Pour the mixture through a fine-mesh sieve into a clean bowl, pressing hard on the solids to get all the liquid out. Discard the leftover corn pulp.
Make the Custard: Whisk the egg yolks and sugar in a separate bowl until pale. Slowly whisk a small amount of the warm corn milk into the eggs to “temper” them, then pour the egg mixture back into the saucepan with the rest of the corn milk.
Thicken: Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil, or the eggs will scramble.
Chill: Remove from heat and stir in the remaining 1 cup of heavy cream, vanilla, and salt. Cover with plastic wrap (touching the surface) and refrigerate until completely cold (at least 4 hours or overnight).
Churn: Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions.

For the “Chunky” Look (Bottom Image): If you prefer the textured look in the second photo, set aside 1/2 cup of whole corn kernels. Sauté them in a little butter and sugar until caramelized, let them cool, and fold them into the ice cream during the last 2 minutes of churning.
Enhancing the Color: To get that vibrant yellow seen in the photos, you can add a tiny drop of yellow food coloring or a pinch of turmeric (it won’t affect the flavor in small amounts).
No Ice Cream Maker? You can pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes for 3 hours to break up ice crystals.