Iowa

Sweet Corn Ice Cream

Celebrate Iowa's golden fields with this surprisingly delicious frozen treat. Fresh sweet corn is steeped in cream to create a naturally sweet, slightly savory base that captures the essence of summer in the Hawkeye State. It's corn country in a cone!

45 min churn time 8 servings Intermediate Summer Seasonal
Jump to Ingredients

Equipment Needed

🍦
Ice Cream Maker
🥣
Large Mixing Bowl
🍳
Heavy Saucepan
🥄
Blender
🧊
Fine Mesh Strainer
🌽
Sharp Knife

Ingredients

For the Base:

4 ears fresh Iowa sweet corn
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
5 large egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract

Optional Add-ins:

2 tablespoons honey
1/4 cup caramel corn pieces
Flaky sea salt for serving

Instructions

1
Cut the corn kernels off the cobs. You should have about 2 cups of kernels. Reserve the cobs - they contain lots of flavor!
2
In a heavy saucepan, combine cream, milk, corn kernels, and the scraped cobs. Bring to a simmer, then remove from heat, cover, and steep for 1 hour.
3
Remove and discard the corn cobs. Transfer the cream mixture with kernels to a blender and blend until smooth.
4
Strain the mixture through a fine-mesh sieve back into the saucepan, pressing on the solids to extract all liquid. Add half the sugar and heat until steaming.
5
Whisk egg yolks with remaining sugar and salt until pale. Slowly temper with the hot corn cream while whisking constantly.
6
Return to saucepan and cook over medium-low heat, stirring constantly, until custard reaches 170-175 degrees F.
7
Strain custard again, stir in vanilla and honey if using. Cover and refrigerate for at least 4 hours or overnight.
8
Pour chilled custard into your ice cream maker and churn according to manufacturer's instructions, about 25-30 minutes.
9
If using caramel corn, add during the last 3 minutes of churning for a sweet-savory crunch.
10
Transfer to a freezer container and freeze for 4 hours. Serve with a sprinkle of flaky sea salt to enhance the corn flavor.

Tips for Perfect Sweet Corn Ice Cream

Peak Season Corn

Make this in July-August when Iowa sweet corn is at its peak. The natural sugars make all the difference.

Don't Skip the Cobs

Steeping the cobs extracts extra corn flavor and natural sweetness that kernels alone can't provide.

Strain Well

Double-straining creates a silky texture. The corn fibers can make the ice cream grainy if not fully removed.

Salt is Essential

A touch of salt enhances the natural sweetness of corn - just like butter and salt on corn on the cob!

Pair with Berries

Serve with fresh blackberries or blueberries for a beautiful and delicious Iowa summer combination.

State Fair Inspiration

This ice cream captures the spirit of the Iowa State Fair, where corn is celebrated in every form imaginable.