It’s been so hot here in Philadelphia lately. All we have been craving is something cold. I love making homemade ice cream, but I currently do not have an ice cream maker, so it takes a little longer to make. This recipe will take up to 8-24 hours to set nice and firm, but it’s totally worth the wait. Since corn is another staple crop of summer I wanted to incorporate it into an ice cream. This recipe will not disappoint with its sweetness from the kernels. Stay cool!
2 cups fresh corn kernels or frozen
1 can condensed milk
2 1/2 cups heavy whipping cream
In a medium saucepan bring the heavy cream and kernels to a simmer. Pour the mixer through a sieve into a bowl. Set aside to cool and then place in the refrigerator with a plastic wrap on it.
Take the kernels from the sieve and pour it into a blender or food processor to get a creamy texture. Next place in the refrigerator to cool.
After 1 hour remove the corn mixture and cream from the refrigerator. Pour the cream into a mixing bowl. Now pour in the can of condensed milk. Take electric mixer and mix for one minute on medium speed. Next pour in the corn mixture. Mix for another minute.
Finally take a piece of plastic wrap and place inside a loaf pan. Making sure all sides are covered with plastic wrap. Pour the ice cream mixture inside loaf pan. Cover with plastic wrap and place in the freezer for 8 hours or overnight. Enjoy!
Check out the other great dishes from this week’s Food Network Blog #summersoiree below:
The Lemon Bowl: Pesto Pasta Salad with Green Beans and Corn
Devour: Fire Up the Grill for a Mexican Grilled Corn Fiesta
Feed Me Phoebe: Sweet and Spicy Gluten-Free Corn Pasta with Ricotta and Chives
Creative Culinary: Grilled Corn Salsa with Poblano Chiles, Cilantro and Honey
TasteBook: Esquites (Mexican-Style Corn Salad)
Elephants and the Coconut Trees: Corn, Pluot and Grape Salad
Napa Farmhouse 1885: A Cornucopia of Corn Recipes For Summer
Healthy Eats: 7 Summer Salads That Put a New Spin on Corn
In Jennie’s Kitchen: Easy Homemade Creamed Corn
FN Dish: If You Cook Any Corn This Summer, Make It One of These 5-Star Recipes
7 Comments Add yours
What a great idea! I never thought to make corn ice cream. Brilliant!
Innovation…. Taste must be unique
Hi, I was wondering what size can of condensed milk you used..am assuming it is sweetened condensed milk, of course. Thanks!!
It was a 14oz can.