Sweet Corn Ice Cream with Cherry Compote

Corn Ice Cream (5).jpg
Ear of Corn.jpg

All week I've been reading about how summer is over.  It doesn't help that football season started and swimming pools have closed... but it was 96°F in Denver today and it certainly seems to me that it's still the season for shorts and swimsuits, sunglasses and flip-flops, and corn on the cob and ice cream.

Corn Ice Cream (All Ingredients).jpg

Why not combine the two?  

Corn Ice Cream (2).jpg
Corn Ice Cream (3).jpg

When I read Melissa Clark's article about sweet corn ice cream, I was immediately intrigued.  I love corn in all forms, but for dessert?  In ice cream?  

Corn Ice Cream (4).jpg

Well, I'm very glad that I gave this recipe a chance.  The flavor of the ice cream is intensely corn-y in a really delightful way.  It's sweet, but not overly so, and while its refreshing on its own, I think the corn flavor is best cut with another flavor, hence the cherry compote.  I think blueberries or blackberries would compliment the ice cream as well.  Give this recipe a try before the farm stands close for the year!

Cherry Compote.jpg
Corn Ice Cream (in ice cream maker).jpg
Corn on the Cob.jpg

Sweet Corn Ice Cream

Recipe from the NY Times

Yield = 1 1/2 pints

Time = 40 minutes, plus at least 5 hours' standing, chilling and freezing


4 ears fresh corn, shucked

1 1/2 cups milk

2 cups heavy cream

3/4 cup granulated sugar

6 large egg yolks

1/4 teaspoon fine sea salt

1/4 cup sour cream 


1.  Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break cobs in half and add to pot along with milk, cream and 1/2 cup sugar. Bring mixture to a boil, stirring, then remove from heat. Let stand to infuse for 1 hour, then discard corn cobs.

2.  Using an immersion or regular blender, purée kernel mixture. Return mixture to a simmer, then turn off heat. In a small bowl, whisk egg yolks, 1/8 teaspoon salt and another 1/4 cup of sugar.  Add a cup of hot cream mixture to yolks, stirring constantly so they don’t curdle.  Add yolk mixture to saucepan, stirring.  Cook over medium-low heat, stirring constantly, until custard thickens enough to coat the spoon, about 10 minutes.

3.  Pass custard through a fine sieve, pressing down hard on the solids.  This took quite a bit of "elbow grease."  I ended up using a plastic scraper and pushing the solids against the sieve in a circular motion.  I've included photos above that illustrate the quantity of custard before and after that might be helpful.  Discard solids.  For reference, I was left with about 5 cups of liquid and about 1 1/2 cups of solids.  Whisk in sour cream until smooth.  Let custard cool in an ice bath, then cover and chill for at least 4 hours.

4.  Freeze corn mixture in an ice cream maker according to manufacturer’s directions. Serve with cherry compote (recipe below) on top.

Cherry Compote

Recipe adapted from

Bon Appetit

Yield = approximately 3/4 cup


1 cup pitted fresh cherries

1/4 cup

Leopold Brothers Tart Cherry Liqueur

 (you can substitute another cherry liqueur, brandy, or orange juice)

1/8 cup sugar


1.  Bring all ingredients to a boil in a large heavy saucepan; reduce heat to medium-low. Simmer until cherries are softened and start to release juices, about 10 minutes. Using a slotted spoon, transfer cherries to a medium heatproof bowl.

2. Simmer juices until thick enough to coat the back of a spoon, 15–20 minutes. Pour reduced syrup over cherries. Serve warm.

Print Friendly and PDF
Corn Ice Cream (6).jpg