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Have you heard of sweet corn ice cream? It's a favorite flavor for ice cream in Mexico and other Spanish-speaking countries. There the corn kernels are usually mixed in whole. Our corn gets cut up a little bit when we remove it from the cob, which helps to mix the flavors. I prefer to use fresh corn or frozen home grown, but frozen corn from the grocery store works very well, too. You can use canned corn, but I think the flavor is inferior to fresh or frozen corn. This recipe also reduces the fat considerably by using milk instead of heavy whipping cream, but if you want to clog your arteries and make the full-fat version, I'll give you the substitutions for that.
If you have an ice cream maker that requires ice and salt instead of the freezer bowl, see these instructions instead!
If you are looking for an instruction manual for your ice cream maker, we have them, too! See this page.
you even think about making ice cream, you better get the gel container in
the deep freeze and start it freezing up. Models vary, but generally
the length of time needed to freeze the unit is between 6 hours and 22 hours. It depends on how cold your freezer is. If you have the room, just leave your freezer bowl in the freezer at all times. That way, you can take it out any time for immediate use.
To determine whether the bowl is completely frozen, just shake it. If you don't hear liquid moving, it's frozen! Before freezing the bowl, wash and dry the bowl, then place the freezer bowl in the back of your freezer where it is coldest. (Note: Your freezer should be set to 0°F for most foods, including ice cream!)
|Crass commercial message: (Well, I warned you!) -
I've tried many different types of ice cream makers over the
past 25 years, and the Cuisinart ICE-30BC "Pure Indulgence" is
the easiest, simplest, and neatest (as in not messy) ice cream /
gelato / sorbet / frozen yogurt maker I've used. just pop
the gel bowl in the freezer and, depending upon how cold your
freezer is, within 6 to 12 hours, it's ready to make ice cream,
without ice, salt or mess. It also has an opening in the top to
add flavorings... or to sample as it freezes.. .YUM! Highly
On the other hand, the Rival model is cheaper, but I haven't tried it. And if, for some demented reason, you actually want to hand crank for 25 minutes, the Donvier model offers that, um, "pleasure".
Frozen or canned corn: Choose creamed or niblets corn rather than whole kernel. You'll need 2 cups worth.
Fresh corn: Cut kernel tips about 1/2 deep and scrape the cobs with the back of a knife to remove the juice and the heart of the kernel.
You don't need a special tool, just a very sharp knife!
However, a number of people wrote in to point out that they prefer one of the tools below, as do I, often because it is easier for them due to arthritis, or simply faster.
In a large pot ( 4 quarts or larger) with a heavy bottom (for even heat distribution), mix the milk, sugar, corn and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.
Separate the egg yolks from 8 large eggs.
Put the egg yolks in a medium bowl and whisk until they are thickened (it only takes about 2 minutes. I use a hand mixer on low speed.
While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended (a few seconds).
Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170°F and 180°F (check with an instant-read thermometer, like the ones with a probe).
Stir in whipping cream (or light cream or half-and-half) and vanilla. Cover and pop into the refrigerator for at least 6 hours before continuing on to step 8. Overnight or even 24 to 48 hours is fine.
Remove the freezer bowl and pour the milk/cream/corn mixture from step 8 into the freezer bowl. Put the bowl in the cream maker. (Note - the photo at left is from strawberry - I need to take another photo for corn)
Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes.
You can tell when the ice cream is done, by simply checking the consistency through the opening on the top of the ice cream maker. You will also hear the motor straining, as the ice cream freezes. On some units, the directions with the maker tell you to let it work until the motor stalls and stops.
When it is done, the ice cream should have a soft, creamy texture. If you want firmer, harder ice cream, transfer the ice cream to an airtight container and place it in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Hey, once it reaches the consistency you like, it's time to eat! That's it! You made great homemade sweet corn ice cream!
Presto 01781 23-Quart Pressure Cooker/Canner
Amazon usually has this (through the links at left) for about $79. (which is a GREAT price for a pressure canner). Click on the links at left for more info and current pricing.
Shown at left is the Presto 23 quart pressure canner. Features below and
click here for more information or to purchase from Target.
All American Pressure Canner and Cookers - In 3 Sizes