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+ servings

Sweet Corn Ice Cream

An unlikely choice, but using fresh sweet corn makes for one delicious homemade ice cream.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 9 hrs 23 mins
Course Frozen Treats
Servings 2 cups


  • 2 ears corn on the cob shucked
  • 1 ½ cups 2% milk
  • ½ cup sugar
  • tsp. salt
  • ½ cup half-and-half
  • 3 egg yolks


  • Cut corn kernels from the cob. Place the corn kernels and ¾ cup of milk into a blender and puree until smooth.
  • 2. Transfer the mixture to a large saucepan. Add the remaining ¾ cup of milk, sugar, salt and corn cobs. Heat the mixture over medium-high heat until it reaches 180 degrees and small bubbles form around the edges. Do NOT boil.
  • 3. Remove from the heat. Let sit for one hour. Discard the corn cobs.
  • 4. Heat the saucepan again over medium-high heat until it reaches 180 degrees. Meanwhile, whisk the egg yolks into the half-and-half. Slowly pour the half-and-half mixture into the saucepan, stirring constantly with a whisk.
  • 5. Slowly pour the rest of the half-and-half mixture into the saucepan until it reaches 160 degrees, about 2 minutes, stirring constantly.
  • 6. Place a mesh sieve over a container with a lid. Pour the mixture through, pressing with a spoon and discarding any solids. Place the lid over the container and refrigerate for at least 4 hours, but up to overnight.
  • 7. Transfer the mixture to your ice cream maker and process according to directions.


Recipe time does not include time for cooling or processing in ice cream machine.

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword ice cream, sweet corn ice cream
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