Sweet Corn Ice Cream

Total Time:Prep: 40 min. + chilling Process: 15 min. + freezing

Recipe by Diana Burrink, Crete, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

You have to give this novel sweet corn ice cream a try. It’s actually made with corn, sweetly flavored by vanilla extract and maple syrup. I plan to make this surprising treat every summer.—Diana Burrink, Crete, Illinois

Sweet Corn Ice Cream Tips

Can you use homemade cream-style corn to make corn ice cream?

This summer dessert recipe calls for a can of cream-style corn, which is made with corn, water, sugar and a thickener. Homemade cream-style corn is typically made with added butter and milk or cream, which wouldn't be a good substitute for the canned version. So, it's best to stick with canned cream-style corn for superior results.

What do you serve with corn ice cream?

Serve sweet corn ice cream plain or with blackberry brandy sauce, sliced fresh strawberries or butter pecan syrup for extra crunch.

How long will corn ice cream last?

It's best to eat homemade ice cream within 2 to 3 weeks for the best quality. Store it in the freezer container of your choice. Check out our guide to how to make professional-quality ice cream at home to make sure your batch turns out perfectly!

—Peggy Woodward, Taste of Home Senior Food Editor
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Sweet Corn Ice Cream

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Yield:4 cups
Prep:40 min
Cook:15 min
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Ingredients

  • 2 cups 2% milk
  • 3/4 cup sugar
  • 1/2 cup maple syrup
  • 4 large egg yolks, lightly beaten
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 teaspoon vanilla extract
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Directions

  1. 1
    In a large heavy saucepan, heat the milk, sugar and syrup until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly.
  2. 2
    Cook and stir over low heat until mixture reaches 160°. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in corn and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  3. 3
    Strain custard, discarding corn. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts

1/2 cup: 222 calories, 4g fat (2g saturated fat), 97mg cholesterol, 172mg sodium, 45g carbohydrate (36g sugars, 1g fiber), 4g protein.
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