Sweet Corn Ice Cream
By Jonathan ZaragozaPublished on September 25, 2026
Time
1¼ hours, plus 6 hours chilling and freezing
Yield
Makes 1 quart
Ingredients
Before You Begin
If you can find freeze-dried corn powder, use that and skip the processing in step 1; be sure to use the weight not the volume equivalency. Malic acid adds a bright, green apple tartness to this ice cream without adding any extra unwanted liquid like lemon juice would. You can use an equal amount of citric acid or, in a pinch, ¼ teaspoon True Lemon (which is powdered lemon juice made with citric acid, often available in the grocery store near other powdered drink mixes).
Instructions
- Process 50 grams freeze-dried corn in food processor until finely ground, 15 to 30 seconds; set aside. Whisk together 150 grams sugar, 15 grams nonfat dry milk powder, and ¼ teaspoon xanthan gum; set aside. Combine 430 grams whole milk, 350 grams heavy cream, and 50 grams light corn syrup in large saucepan and place over medium-high heat. Cook, whisking occasionally to discourage milk scalding, until mixture comes to simmer. Whisk sugar mixture into milk mixture, reduce heat to medium-low, and simmer for 2 minutes while whisking constantly. Remove from heat, whisk in corn powder, ¼ teaspoon kosher salt, and ¼ teaspoon malic acid, and let sit for 5 minutes. [15]
- Fill large bowl halfway with ice and water. Pour cream mixture into second bowl and place bowl in ice bath. Stir cream mixture frequently until it registers 50 degrees, about 30 minutes. Strain through fine-mesh strainer back into bowl to remove any bits of corn and refrigerate mixture for at least 4 hours or up to 24 hours. [34 + 4h]
- Churn base in ice cream maker until it resembles thick soft-serve ice cream and registers 21 degrees. Transfer mixture to container with airtight lid and press plastic wrap or wax paper directly on surface to prevent ice crystals from forming. Freeze until hard, at least 2 hours. (Ice cream can be frozen for up to 5 days.)
Time
1¼ hours, plus 6 hours chilling and freezingYield
Makes 1 quartIngredients
Ingredients
Ingredients
Why This Recipe Works
Freeze-dried corn brings a nutty corn flavor to this rich, velvety ice cream that also conjures the sweet taste of milk left over from a bowl of corn cereal. Along with nonfat dry milk powder, the freeze-dried corn absorbs water from the liquid dairy and helps to prevent ice crystals. Corn syrup also helps bind water without making the ice cream too sweet. A little bit of xanthan gum is a stabilizer. Finally, malic acid adds a tart, green-apple note that provides a bright counterpoint to the sweet corn flavor.
0 Comments