Just 5 Ingredients! Authentic Corn Ice Cream — Simply Mix and Freeze

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Just 5 Ingredients! Authentic Corn Ice Cream — Simply Mix and Freeze

Dessert · Dessert · European30 min(Prep 20 min + Cook 10 min) · 270 kcal per serving · 4 servings · Easy

An authentic ice cream made with plenty of in-season corn that you simply mix and freeze. Corn is microwaved to bring out its sweetness, blended into a paste, and combined with a microwave-cooked egg mixture and heavy cream. It uses no milk — 100% heavy cream — for a rich texture. The flavor of corn spreads through your mouth the moment you take a bite, and a sprinkle of salt gives it a sweet-and-salty salted corn vanilla ice cream feel. It keeps well, making it perfect for hot weather.

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kattyanneru/かっちゃんねる58 recipes · 450 cooked

Instructions

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  1. Husk 1 ear of corn, leaving 2 to 3 layers of husk on. Run it under water, wrap it in plastic wrap, and microwave at 600 W for 5 minutes.Uses: Corn~6 minWatch the video from 0:48
  2. After heating, cool it in cold water, remove the plastic wrap, and peel off the remaining husk.Uses: Corn~3 minWatch the video from 0:58
  3. Cut the corn into about 3 equal lengths, then cut each piece in half lengthwise.Uses: Corn~2 minWatch the video from 1:08
  4. Working from the cut surface of the lengthwise halves, push the kernels toward the cob to strip them off. Prepare 150 g of kernels.Uses: Corn~5 minWatch the video from 1:11
  5. Add 50 ml of heavy cream to the 150 g of stripped corn kernels and blend until smooth and no pieces remain.Uses: Corn, Heavy cream~3 minWatch the video from 1:30
  6. Crack 1 egg into a heatproof bowl and beat it, then add 30 g of sugar and 1 tablespoon of water and mix together.Uses: Egg, Sugar, Water~2 minWatch the video from 1:42
  7. Microwave the egg mixture at 600 W for 30 seconds, take it out once, and mix well with a whisk. Microwave for another 20 seconds and mix well with the whisk.Uses: Egg, Sugar, Water~3 minWatch the video from 1:58
  8. Microwave for another 20 seconds and mix well with the whisk, then heat for a final 10 seconds or so until the mixture thickens, and mix together.Uses: Egg, Sugar, Water~3 minWatch the video from 2:11
  9. Combine the heated, mixed egg paste with the corn paste and blend together.Uses: Corn, Heavy cream, Egg, Sugar, Water~2 minWatch the video from 2:31
  10. In a separate bowl, whip 150 ml of heavy cream to soft-to-medium peaks (slightly on the loose side). Add the combined corn paste and mix until evenly incorporated.Uses: Corn, Heavy cream, Egg, Sugar, Water~5 minWatch the video from 2:41
  11. Transfer to a freezer-safe container such as a shallow metal tray and freeze until firm.Watch the video from 3:10
  12. To serve, let it soften at room temperature for a bit, then scrape and gather it with an ice cream scoop or metal spoon warmed in hot water for a smooth texture. Sprinkle with a little salt if you like.Uses: SaltWatch the video from 3:38

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