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Handmade Sweet Corn Ice Cream




5 ears fresh sweet corn

4 cups heavy cream

1 cup of sugar

7 egg yolks

2 cups half and half

Vanilla Bean, split



  • First cut the raw kernels from the ears of corn.
  • Place the kernels, the cobs, and the split vanilla bean, in the heavy cream and simmer until reduced by half.
  • Add one cup of sugar, bring back to boil and remove from heat. Remove the cobs and vanilla bean
  • In a blender, puree this cream mix with the kernels until fully pureed. Return to the heat and simmer
  • In a bowl, add some of the hot mixture to the eggs yolks while whipping.
  • Return this egg mixture to the boiling puree stirring constantly until it lightly thickens.
  • Strain through a chinois or fine mesh strainer.
  • Add cold half and half and cool mixture in fridge.
  • Freeze this mix according to your ice cream freezer directions.
  • Enjoy all the applause and compliments that will come your way.