Last Updated on April 15, 2020 by The ‘Noms.
Yep, this is sweet corn ice cream. And yes, we put cheese on top……
With the success of our Nebraskan cocktail we wondered if we could figure out another tasty treat using the wonderful sweet corn. One of our favorite ways to enjoy a summer night is to have a BBQ by the pool with some delicious fresh sweet corn on the cob and finish up the night with a cold bowl of ice cream.
We thought about these great evenings and wondered if we could combine two of our favorites into a delicious savory sweet ice cream.
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Corn Ice Cream
This ice cream recipe uses queso fresco, cayenne, and salt and pepper to give a savory edge to this creamy sweet treat. Starting with a nice sweet cream base, the sweet corn gave a sweet yet savory finish that tastes like fresh corn. This ice cream turned out looking yellow due to the rich egg yolks.
Ingredients in the Ice Cream?
- Corn Ice Cream
- Egg Yolks
- Heavy Cream
- Queso Fresco
Hits of pepper and cayenne give a nice spicy kick that actually helps to enhance the sweetness of the cream.
Topping the ice cream with fresh grated queso fresco added a nice salty tang that compliments the sweetness and gives a unique twist to the dish. Finishing it with a bit of chopped cilantro gives a classic Mexican flavor and freshness while giving a nice splash of color.
Like this recipe? Try these below, too!
Other Corn Ice Creams
- Salted Sweet Corn Ice Cream – Always Order Dessert
- Sweet Corn and Black Raspberry Ice Cream – Saveur
- Grilled Corn Ice Cream – Cooking on the Weekends
- Basil Sweet Corn Ice Cream – Serious Eats
- Caramel Corn Ice Cream – Bigger Bolder Baking
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A great frozen dessert twist on regular Mexican Street Corn.
- 1/4 tsp ground pepper
- 1 Tbsp grated queso fresco
- 1/4 tsp ground cayenne pepper
For the Sweet Corn Ice Cream
- 4 cobs sweet corn, kernels cut off, cob cut into 2 inch pieces
- 3 cups whole milk
- 2 tsp kosher salt
- 1 cup sugar
- 8 egg yolks
- 2 cups heavy cream
- 1 tsp ground pepper
Combine milk and cream with corn kernels in a large saucepan. Bring to a boil. Turn off heat, and add in corn cobs to soak.
Let sit 1-3 hours, or overnight. If letting sit overnight for flavor, make sure to put in the fridge.
When you feel the flavor is right, take out the corn cobs and squeeze them to get all the liquid out.
Place ice cream base in blender or blend in a large saucepan with an immersion blender.
When blended, press through a fine mesh strainer and throw away solids.
Heat the remaining liquid over medium until just to a simmer.
Meanwhile, separate 8 eggs, place yolks in a bowl with the sugar. Whisk together.
Use 2 cups of the ice cream base to temper the egg yolks, use 1/4 cup at a time, whisking between each until the sugar is dissolved.
Pour in the rest of the ice cream base into the egg mixture and place in the fridge to chill for at least an hour.
Freeze in an ice cream freezer for your machines recommended time, and when done place in the freezer to finish freezing.
When ready to serve, top with cayenne, pepper and cheese.
Cilantro for garnish if desired.
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Amount Per Serving: Calories: 332Total Fat: 18.9gSaturated Fat: 10.3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 260mgSodium: 729mgCarbohydrates: 36.6gFiber: 0.7gSugar: 30.9gProtein: 0g
PIN THIS MEXICAN STREET CORN ICE CREAM RECIPE FOR LATER!
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