Sweetcorn Ice Cream

Shopping list

• 4 cobs fresh sweetcorn cobs — fresh is essential; tinned or frozen won't work

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• 480 ml whole milk — 2 cups

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• 240 ml double cream — 1 cup, heavy cream

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• 150 g granulated sugar — divided use

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• 5 large egg yolks

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• 0.25 tsp fine sea salt

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• 1 tsp vanilla bean paste — or extract

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• 1 tbsp bourbon or dark rum — optional

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Step by step

1. 1

   Cut the kernels off all four cobs into a bowl and set them aside.

2. 2

   Break or cut the stripped cobs in half so they fit easily into a saucepan.

3. 3

   Pour the milk and double cream into the saucepan with the naked cobs and half of the sugar (75 g).

4. 4

   Bring the mixture just up to a gentle simmer over medium heat, stirring to dissolve the sugar.

5. 5

   Once simmering, remove it from the heat, cover the pan tightly, and let it steep on the counter for at least 1 hour (or pop it in the fridge overnight) to let the dairy extract all those sugars from the cobs.

6. 6

   Fish the stripped cobs out of the milk and cream mixture, letting as much liquid drip back into the pan as possible. Discard the cobs.

7. 7

   Add the reserved fresh corn kernels directly into the infused dairy.

8. 8

   Bring the mixture back to a gentle simmer over medium-low heat, and let it cook for about 8 to 10 minutes until the corn is tender and the liquid is thoroughly infused with sweetcorn flavor.

9. 9

   Pour the warm milk, cream, and corn mixture into a blender. Blend on high until completely smooth (this takes about 1 to 2 minutes).

10. 10

    Pour the blended mixture through a fine-mesh strainer into a clean bowl, pressing down firmly with a spatula to extract as much liquid as possible. Discard the remaining fibrous pulp left in the sieve. You should be left with a rich, opaque, corn-infused base.

11. 11

    Pour the strained corn base back into the saucepan and warm it gently over medium heat until hot, but not boiling.

12. 12

    In a separate bowl, whisk the egg yolks, the remaining sugar (75 g), and the salt together until pale and slightly thickened.

13. 13

    Temper the eggs: Whisking constantly, slowly drizzle about one cup of the hot corn dairy into the egg yolk mixture. This prevents the eggs from scrambling.

14. 14

    Pour the warmed egg mixture back into the saucepan with the rest of the dairy.

15. 15

    Cook over medium-low heat, stirring constantly and scraping the bottom with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon (it should reach about 82°C / 180°F on a digital thermometer). Do not let it boil.

16. 16

    Strain the finished custard one final time through the fine-mesh sieve into a clean container to catch any tiny bits of cooked egg.

17. 17

    Stir in the vanilla bean paste and the bourbon (if using).

18. 18

    Chill the base thoroughly in the refrigerator for at least 4 hours, or until completely cold (below 4°C / 40°F).

19. 19

    Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions—usually about 20 to 25 minutes until it resembles soft-serve.

20. 20

    Transfer the ice cream to an airtight container and place it in the freezer for at least 3 to 4 hours to firm up before serving.