Today, you’ll learn how to make a homemade sweet corn ice cream that is perfect for hot days. It’s a refreshing and delicious dessert that is sure to win you over. For those who love all things corn, this recipe will quickly become a favorite. Let’s get started!
Ingredients:
- 1 can (14 oz) sweetened condensed milk
- 1 carton (approx. 7 oz or 200g) table cream (or heavy cream)
- ¾ cup (approx. 200 ml) whole milk
- 2 cans (15 oz each) whole kernel corn, drained
How to Prepare Sweet Corn Ice Cream:
- In a blender, combine the sweetened condensed milk, table cream, whole milk, and the two cans of drained corn.
- Blend the mixture for about three minutes until the corn is completely broken down and the mixture is bright yellow and homogeneous.
- At this point, you can strain the mixture through a fine-mesh sieve for a smoother texture, but I recommend leaving the tiny bits of corn for a special rustic touch.
- Pour the ice cream base into a freezer-safe container and place it in the freezer for about three hours. It will begin to set around the edges.
- After three hours, remove the mixture from the freezer and beat it with an electric hand mixer for about 10 minutes. Add one tablespoon of ice cream emulsifier (stabilizer) during the process to add volume and prevent ice crystals from forming.
- The ice cream will expand and gain a creamy texture. Transfer it to freezer-safe storage containers and freeze for another eight hours, or until completely firm.
Now you have a delicious, creamy, and flavorful homemade sweet corn ice cream!
Tip:
If you prefer, you can leave the ice cream in the freezer overnight to have your dessert ready the next day.
Did You Know?
An emulsifier is a key ingredient for making perfect homemade ice cream, as it helps create a smooth texture and prevents ice crystals. You can easily find it at baking supply stores or in the baking aisle of larger supermarkets.
Enjoy this refreshing sweet corn ice cream on hot days or whenever you’re craving a delicious treat. Enjoy!