Sweet Corn Ice Cream

corn ice cream
I found a use for corncobs: use them to flavor ice cream.
All you do is soak your corncobs in the dairy 24 hours before making the ice cream, like so:
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Then you strain out the corncobs and go about making the ice cream like you normally would.
I thought the corncobs would make the ice cream taste too much like corn, but that wasn’t the case at all. Soaking the corncobs made the ice cream richer and sweeter with a nice subtle corn flavor.
So don’t toss out those corncobs. Turn them into ice cream!
Sweet Corn Ice Cream

    2-3 corncobs, corn kernels removed
    2 cup whole milk
    1 cup heavy whip cream
    2 eggs
    3/4 cup sugar


Cut the corn off the cobs and reserve for another use.
Pour the milk and cream in a container. Put the corncobs in the dairy, cover with plastic wrap, and let sit in the fridge overnight.
When ready to use, strain the dairy from the corncobs.
In a separate bowl, beat the two eggs until they are slightly lightened in color. Slowly add the sugar and beat until integrated.
Add the cream/milk to the sugar and eggs. Stir.
Chill thoroughly and pour the batter into an ice cream maker, according to directions. Let ice cream set up in the freezer before eating. Enjoy!

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