Homemade Corn Ice Cream Recipe: Chewy, Sweet, and Fragrant

Forget everything you think you know about ice cream. Prepare to be amazed by the surprisingly delightful world of corn ice cream! This isn't your grandma's creamed corn dessert; we're talking a luxuriously smooth, subtly sweet, and uniquely textured frozen treat that will tantalize your taste buds. The creamy texture comes not from dairy alone, but from the natural sweetness and starch of perfectly cooked corn, blended to perfection. This recipe elevates the humble corn cob into a sophisticated dessert, perfect for summer gatherings or a quiet evening indulgence. The delicate balance of sweetness and a hint of corn's natural earthiness creates an unforgettable flavor profile.

This unique ice cream recipe is far easier than you might imagine. Using simple ingredients and straightforward techniques, you’ll be enjoying homemade corn ice cream in no time. Ready to transform this humble ingredient into a culinary masterpiece? Let's dive into the step-by-step process and create this unforgettable frozen delight together!

Tools Needed

• Blender
• Pot
• Sieve or cheesecloth
• Ice cream molds or freezer bags
• Stick

Ingredients

• Yellow corn (American corn): 5 ears (approx. 1kg)
• Fresh milk: 2 packs (440-450ml)
• Condensed milk: 200g
• Whole milk powder: 50g
• Water: 500ml
• Salt: a pinch
• Sugar: 3-4 tablespoons
• Cornstarch: 15-20g (optional)

Step-by-Step Instructions

Step 1. Prepare and Cook the Corn

• Peel off the outer leaves and wash the corn cobs thoroughly.
• Cut the corn cobs in half and place them in a pot. Add water (500ml) and cook for 20 minutes, covered, until fragrant and sweet.

Step 2. Blend, Strain, and Create the Cream Base

• Remove the corn cobs and let the corn water cool completely. Once cooled, add the corn kernels to a blender and blend until smooth.
• Strain the blended corn mixture through a sieve or cheesecloth to remove any solids, collecting the corn milk.
• In a separate pot, combine fresh milk, condensed milk, whole milk powder, cornstarch (optional), salt, and sugar. Stir well until dissolved.

Step 3. Combine and Cook the Ice Cream Mixture

• Add the strained corn milk to the cream sauce. Cook over low heat for 10-15 minutes, stirring constantly, until the mixture thickens.

Step 4. Cool and Freeze for a Chewy Delight

• Remove from heat and let the mixture cool completely. Pour into ice cream molds or freezer bags, leaving some space for expansion. Insert sticks into the molds. Freeze for 5-6 hours or overnight.

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Tips

• Cover the pot while cooking the corn to prevent the aroma from escaping.
• Adding cornstarch will make the ice cream softer. If omitted, the ice cream will be harder.
• Don't overfill the molds as the ice cream will expand during freezing.
• For a less sweet and less fatty ice cream, you can add 1-2 jars of unsweetened yogurt.

Nutrition

• N/A

FAQs

1. Can I use frozen corn for this recipe?

While fresh corn is ideal for the best flavor, you can use frozen corn. Just make sure it's thawed completely and well-drained before blending to avoid a watery ice cream.

2. My ice cream is icy, what went wrong?

This usually means it wasn't churned long enough or the mixture wasn't cold enough before churning. Make sure your ice cream maker is properly chilled and the mixture is thoroughly cooled before you begin churning.

So there you have it – a surprisingly delicious and unexpectedly versatile homemade corn ice cream. This recipe proves that simple ingredients can create truly extraordinary results, transforming a humble vegetable into a sophisticated dessert. Enjoy the sweet, chewy, and fragrant delight of this unique ice cream creation!