I’ve Already Gone A Little Crazy For Sweet Corn Ice Cream

Because ice cream is even better when shared with friends, we’ve asked a handful of our favorite food bloggers to share a recipe for National Ice Cream Month. First up is Alejandra Ramos from Always Order Dessert. I’ve already gone a little crazy for frozen treats this year with the arrival of the bookPaletas by Fany Gerson and the discovery of a fantastic gelateria a short bike ride from my home.

This week’s recipe for Sweet Corn and Raspberry Ice Cream is an unusual combination, but photographer Stacy Newgent assures me that it’s her favorite flavor from the newly released book, Jeni’s Splendid Ice Creams at Home, which she was lucky enough to photograph last summer. If using sweet corn in ice cream isn’t quite your thing, you can try Top Chef Harold Dieterle’s recipe for creamed corn, or you can skip corn all together and try Stacy’s first recipe for apple dumplings.

Sweet Corn Ice Cream

2 to 3 ears fresh sweet corn
　　
1 1/2 cups half-and-half
　　
4 egg yolks
　　
3/4 cup plus 2 tablespoons sugar
　　
1/3 cups heavy cream
　　
1/3 cup evaporated milk
　　
A scant 1/2 teaspoon ground cinnamon, preferably Mexican cinnamon
　　
2 tablespoon orange liqueur, preferably Gran Torres
　　
1 tablespoon fresh lime juice
　　
Directions
　　
- Combine the heavy cream, milk, corn, and vanilla bean in a heavy saucepan over low heat. Let simmer very gently for 30 minutes, stirring every 10 minutes or so. Turn off the heat, remove the corn and use a knife to slice the kernels off the husks. Return the corn kernels and husks to the hot milk mixture along with the sugar and teaspoon of salt, stirring until the sugar is dissolved. Cover and let cool to room temperature, about one hour.
　　
- Remove the husks and the vanilla bean, and transfer the milk and corn kernels to a food processor or blender (or use a stick blender) and puree until fairly smooth. Pass through a fine sieve into a clean pot, pressing out as much liquid through while removing all the solids. [Cook’s note: The corn mush solids can be eaten on their own or reserved for another use; they’re wonderful added to a cornbread or corn muffin recipe]
　　
- In a separate bowl, whisk together the 3 tablespoons cornstarch and remaining ½ cup of cold milk until smooth. Add to the strained mixture and place over medium heat, stirring constantly in one direction until mixture thickens and coats the back of a spoon. Continue to cook and stir for 2-3 minutes until you can no longer detect the taste of cornstarch. Turn off the heat and transfer the thickened corn base to a clean bowl. Press a piece of plastic wrap against the surface (this will help prevent a skin from forming on it while it cools) and chill in refrigerator for 3-4 hours.
　　
- Process the chilled mixture in your ice cream maker according to manufacturer’s instructions. Serve immediately for soft-serve texture, or transfer to a freezer safe container and let freeze for 2-3 hours before serving for a firmer ice cream.