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Sweet Corn Ice Cream

5 from 9 votes
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Prep Time:45 minutes
Cook Time:15 minutes
Inactive Time:8 hours
Servings: 1 quart

Ingredients

  • 1 ear sweet corn
  • 400 mL heavy cream
  • 300 mL whole milk
  • 30 g skim milk powder
  • 100 g granulated sugar
  • 30 g dextrose powder sub granulated sugar
  • 1.5 g locust bean gum sub 3 egg yolks
  • 1/2 tsp kosher salt

Instructions

  • Heat oven to 450F.
  • Peel and discard the outermost layer of husks from the ear of corn. Peel off inner husks and reserve on a sheet tray. Peel off corn silk and reserve. Cut corn kernels off the cob, reserving the kernels and cob separately.
  • Lay corn husks on a sheet pan and bake at 450F for 15 minutes, tossing halfway. The husks should become stiff and deeply browned with a toasty aroma, but not completely black and burnt.
  • In a bowl, whisk together 100 g granulated sugar, 30 g dextrose powder, 1.5 g locust bean gum, and 30 g skim milk powder until well dispersed and evenly combined.
  • In a blender (or in a pot if using immersion blender), combine 400 mL heavy cream, 300 mL whole milk, 1/2 tsp kosher salt, sugar mixture, and corn kernels. Blend until smooth and no whole kernels remain.
  • Prepare an ice bath by filling a bowl larger than the pot halfway with ice and water.
    Transfer the blended mixture to a pot and add in the reserved corn cob, corn silk, and roasted corn husks. Cook over medium heat, stirring often until the mixture reaches 170F (cook to same temp even if using egg yolks).
  • Fish out the corn husks and cobs. Strain the mixture through a fine mesh sieve into a large bowl, pressing the pulp to release as much liquid as possible. Set the bowl over the ice bath to chill. Once the mixture is cool to the touch, transfer to an airtight container and refrigerate overnight, or for at least 8 hours to improve texture and flavor.
  • Pour the chilled mixture into your ice cream machine and spin according to machine directions. The ice cream should be a soft-serve consistency when done. Transfer to an airtight container and freeze for at least 4 hours to fully set.
    To serve, allow the ice cream to thaw slightly at room temperature for 5 minutes for easier scooping.

Notes

Recipe was updated 6/28/2025 for improved texture using dextrose and locust bean gum. Substitutions are listed for granulated sugar and egg yolks as in the first version of this recipe.