Sweet Corn Ice Cream
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ cup granulated sugar
  • 2 tablespoons dry milk powder
  • ¼ teaspoon xanthan gum
  • 1⅓ cups heavy cream
  • 1 large ear corn, grilled or roasted halved
  • 2 tablespoons light corn syrup
  • 1½ cups whole milk
  • ¼ teaspoon sea salt
  • Popcorn (option)
  • Salted caramel sauce (optional)
Instructions
  1. In a small bowl, mix together the granulated sugar, milk powder, and xanthan gum until well combined.
  2. In a small sauce pan, heat cream over medium heat. Break the cooked corn on the cob in half, and add to the cream. Allow cream to come to a gentle simmer but do not boil.
  3. While cream and corn mixture is heating, combine corn syrup and milk in a medium sauce pan over medium heat. Add sugar mixture from above and whisk until smooth. Cook, whisking frequently, until starting to simmer and sugar is dissolved, about 3-4 minutes. Remove from heat.
  4. Pour cream and corn mixture into milk mixture, stirring to combine. Add salt and stir to combine. Let cool slightly. Transfer to an airtight container and refrigerator for about 1-2 hours until chilled, or up to overnight.
  5. Remove from refrigerator and strain out corn to discard. Add ice cream base to your ice cream maker and freeze according to manufacturer’s instructions. Serve topped with popcorn and salted caramel, if desired.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/sweet-corn-ice-cream/