Corn Ice Cream Will Melt Every Southern Heart

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Corn ice cream, you say? What could that possibly be? It's a little bit like vanilla ice cream mixed with the sweetness and subtle grassiness of fresh corn. This corn ice cream is also a no-churn recipe, which means it's easier than any classic homemade ice cream ever dreamed of being. That's ideal when summer is rushing into fall and you're chasing the last beautiful drops of fresh, right-from-the-field corn and the satisfaction it provides in all forms—yes, even ice cream.

Southern Living Corn Ice Cream in a bowl to serve sprinkled with fresh corn and basil leaves
Photo:

Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

Active Time:
3 hrs 30 mins
Chill Time:
3 hrs
Freeze Time:
6 hrs
Total Time:
9 hrs 30 mins
Servings:
6
Southern Living Corn Ice Cream ingredients

Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

Ingredients

  • 3 large (9 oz. each) ears fresh yellow corn

  • 2 cups heavy whipping cream

  • 1 (14-oz.) can sweetened condensed milk

  • 1/8 tsp. table salt

  • 2 Tbsp. light corn syrup

  • 1/4 tsp. vanilla extract

  • Fresh basil leaves, for garnish (optional)

Directions

  1. Prepare corn:

    Cut kernels from corn to yield about 2 1/4 cups, reserving cobs.

    Southern Living Corn Ice Cream cutting the kernels from the ears of corn

    Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

    Add corn kernels, reserved cobs, heavy cream, condensed milk, and salt to a large Dutch oven. Bring to a simmer over medium; reduce heat to medium-low, and simmer, stirring constantly until kernels are just tender, about 6 minutes.

    Southern Living Corn Ice Cream infusing the cream with the corn

    Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

    Transfer to a large heatproof bowl; chill in refrigerator, uncovered and stirring occasionally, until cold, about 3 hours.

  2. Scrape and strain:

    Remove corn cobs, scraping any liquid back into bowl before discarding.

    Southern Living Corn Ice Cream removing the cobs from the cream mixture

    Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

    Strain corn mixture through a fine-mesh sieve into a large bowl, pressing to release as much liquid as possible.

    Southern Living Corn Ice Cream straining the corn kernels from the cream mixture

    Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

    Whisk in corn syrup and vanilla. Reserve kernels in an airtight container in refrigerator for garnish, if desired.

  3. Beat ice cream mixture:

    Beat cream mixture with an electric mixer on medium speed until aerated and fluffy, about 6 minutes.

    Southern Living Corn Ice Cream whipping the cream mixture until fluffy

    Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  4. Freeze ice cream:

    Spread mixture in a freezer-safe 9- x 5-inch loaf pan. Place a sheet of plastic wrap directly on the surface. Freeze until firm, at least 6 hours or up to 1 week.

    Southern Living Corn Ice Cream covering the ice cream with plastic wrap

    Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

    Garnish scoops with reserved kernels and basil, if desired.

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