Sweet Corn Ice Cream

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The hospital where I work hosted a 5K yesterday. It was a beautiful location right on the marina, but it was cold. And wet. And threatened rain. This is not what August is supposed to be like in the Midwest. August is supposed to be like June was — hot, humid, and otherwise miserable. Unless you’re on the beach or indoors.

As I was driving home from the race, I was thinking how it’s already the middle of August and summer is coming to a close. We may have 1-2 more beach weekends (sad), college football starts in 2 weeks (yay!), summer produce is starting to phase out (sad), pumpkin recipes will soon be littering the internet (yay!), and I then realized…we haven’t had corn on the cob on the grill yet this year (WHAT?). Jaw…floor. I know. I am rectifying this situation immediately. I refuse to fail as a Midwestern and American.

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It’s not that I haven’t purchased corn, because I have. And I made ice cream (it was awesome). I also made a summer barley risotto (that’s coming soon).

What I think happened is that our meal time veggies have been supplied by our CSA and have included everything except corn. We’ve had potatoes, kale, jalapenos, bok choy, squash, zucchini, lettuce, cucumbers, bell peppers, cabbage, parsley, mint, salad peppers, and a few things I’m forgetting, I’m sure.

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Mr. Prevention and my father-in-law refused (politely) my Sweet Corn Ice Cream. No sweat…more for me! 😀

My mother-in-law played along and she liked it! Obviously I liked it, too…a lot. It’s different, in all the right ways.

I compared a few recipes as both Cooking Light and Eating Well featured sweet corn ice cream recipes last month, so I chose the one that was  lower in calories and fat. It also contains buttermilk…mmm. Enjoy!

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Sweet Corn Ice Cream from Eating Well

1 1/2 tsp unflavored gelatin
1  Tbsp water
2 cups corn kernels (about 3 ears)
2 cups 2% milk
1 (14 oz) can nonfat sweetened condensed milk
3 large egg yolks
1 cup low fat buttermilk

Directions:

Sprinkle gelatin over water in a small bowl; let stand while you prepare ice cream.

Combine corn and milk in a large saucepan. Heat over medium heat until steaming. Whisk condensed milk and egg yolks in a large bowl until combined. Gradually pour the hot milk and corn into the egg yolk mixture, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring occasionally, until thickened, 3 to 5 minutes.

Remove from heat and, using a blender or immersion blender, puree the custard. Strain the custard through a fine-mesh sieve or cheese cloth into a clean large bowl; press on the solids to extract the liquid; discard solids. Whisk the gelatin into the custard until melted. Whisk in buttermilk. Transfer to the refrigerator until chilled, at least 2 1/2 hours and up to 1 day.

Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If needed, freeze to harden before serving. Store in freezer.

Yield: 10 servings (1/2 cup each)

Nutrition Information (per serving): 189 calories; 3.0 g. fat; 74 mg. cholesterol; 92 mg. sodium; 32.6 g. carbohydrate; 0.3 g. fiber; 6.9 g. protein

Result: This was quintessential summer — summer’s ice cream, if you will. The corn adds a unique flavor and texture along with a rich, milkiness. I love that pale yellow color, too. If you think outside the box and give this a go, I can’t imagine you’d regret it. Enjoy!

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 My friend from Chicago is coming up with her son today. 🙂 I need to grocery shop and do a TON of laundry. Boo. Sunday Blues are a comin’, I’m sure.

Be well,

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12 Comments

  1. August 12, 2012 / 8:13 am

    I know, I know– I HATE how quickly fall will sneak up on you!! There are so many summer things that we haven’t done yet. Sigh.

    I might need to make this ice cream to console myself. 🙂

  2. Katie
    August 12, 2012 / 8:42 am

    You mentioned me in your post! 🙂 We can’t wait to visit!! See you soon!

  3. August 12, 2012 / 3:12 pm

    We’re in Chicago right now and I’m loving this Un-summer like weather.

  4. August 12, 2012 / 7:59 pm

    This is SUCH a cool idea!!! I love corn, and for some reason love the idea of an ice cream version of it!

  5. August 12, 2012 / 10:51 pm

    I’ve been seeing a lot of sweet corn frozen treats (ice creams and pops) lately and I’ve been dying to give it a try for myself! Yours looks like it turned out perfect — so creamy and such a pretty shade of yellow!

  6. August 13, 2012 / 8:45 am

    Corn this year has been a bit underwhelming. I haven’t been buying it in massive quantities. actually, most of the produce this summer has been underwhelming, except maybe blueberries. I picked a solid 15lbs of really good blueberries this year.
    I hear it’s supposed to be a good year for grapes though which means our 2012 wines are going to be awesome.

  7. Addie
    August 13, 2012 / 9:52 am

    I made avocado ice cream this weekend. My boyfriend wasn’t happy about it, and I’m sure he won’t be pleased when the next ice cream I make is this one! I’m excited to try it though.

  8. August 19, 2012 / 8:16 pm

    Yum, I’ve always wanted to make sweet corn ice cream! I loooove summer corn – can’t get enough!

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