Salty Sweet Corn Ice Cream Recipe

Informative Details
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The true flavor and texture of corn comes through in this ice cream, inspired by what's served at Empellon in New York.

Serve on its own, or capture a scoop for Salty Sweet Corn Ice Cream Sandwiches; see related recipe.

The corn cobs and kernels steep in the milk for an hour before making the base. This step may be done a day in advance. The base mixture needs to be refrigerated for at least 2 hours and up to overnight. The ice cream, after churning, may be eaten immediately for a soft consistency. For a firmer texture, cover and freeze for 3 hours before serving.

Adapted from chef Alex Stupak of Empellon in New York, by cookbook author and Bring It! columnist Cathy Barrow.

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Ingredients

measuring cup

Servings: 8 (makes 1 quart)

Directions

  • Step 1

    Combine the milk, corn kernels and cobs in a medium saucepan over medium heat. Once bubbles appear at the edges of the pan, cook for 8 to 10 minutes. Remove from the heat, cover and let the corn steep in the milk for 1 hour.

  • Step 2

    Stand the cooled cobs up in the pan. Scrape a blunt knife against each one to release any remaining liquid, then discard the cobs. Transfer the milk and corn kernels to a blender; puree for 3 to 5 minutes, until smooth.

  • Step 3

    Wipe out the saucepan, then add the heavy cream, sugar and salt, stirring to incorporate.

  • Step 4

    Pour the pureed corn mixture through a fine-mesh strainer directly into the saucepan’s cream mixture, discarding any solids. Place over medium heat; cook for 7 to 9 minutes, making sure the sugar has dissolved.

  • Step 5

    Strain through the fine-mesh strainer (again), into a storage container. Cover and refrigerate until well chilled, about 2 hours or, preferably, overnight. This is your ice cream base.

  • Step 6

    Whisk the chilled base, then pour into the container of an ice cream machine. Churn according to the manufacturer’s directions. For a soft consistency, the ice cream can be served right away. Or transfer the ice cream to a freezer-safe container, cover and freeze for 2 to 3 hours.

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    Nutritional Facts

    Per serving

    • Calories

      220

    • Fat

      14 g

    • Saturated Fat

      8 g

    • Carbohydrates

      22 g

    • Sodium

      470 mg

    • Cholesterol

      45 mg

    • Protein

      4 g

    • Fiber

      1 g

    • Sugar

      16 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from chef Alex Stupak of Empellon in New York, by cookbook author and Bring It! columnist Cathy Barrow.

    Tested by Cathy Barrow.

    Published July 27, 2017

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