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Just 5 Ingredients! Authentic Corn Ice Cream — Simply Mix and Freeze
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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.
Ingredients for this step
Corn
1 ear
0:48
~6 min
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Ingredients
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.
Corn 1 ear
0:48
~6 min
2
After heating, cool it in cold water, remove the plastic wrap, and peel off the remaining husk.
0:58
~3 min
3
Cut the corn into about 3 equal lengths, then cut each piece in half lengthwise.
1:08
~2 min
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.
1:11
~5 min
5
Add 50 ml of heavy cream to the 150 g of stripped corn kernels and blend until smooth and no pieces remain.
1:30
~3 min
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.
1:42
~2 min
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.
1:58
~3 min
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.
2:11
~3 min
9
Combine the heated, mixed egg paste with the corn paste and blend together.
2:31
~2 min
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.
2:41
~5 min
11
Transfer to a freezer-safe container such as a shallow metal tray and freeze until firm.
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.
3:38
1
Step 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.
Corn
1 ear
2
Step 2
After heating, cool it in cold water, remove the plastic wrap, and peel off the remaining husk.
Corn
1 ear
3
Step 3
Cut the corn into about 3 equal lengths, then cut each piece in half lengthwise.
Corn
1 ear
4
Step 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.
Corn
1 ear
5
Step 5
Add 50 ml of heavy cream to the 150 g of stripped corn kernels and blend until smooth and no pieces remain.
Corn
1 ear
Heavy cream
200 ml
6
Step 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.
Egg
1 piece
Sugar
30 g
Water
1 tablespoon
7
Step 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.
Egg
1 piece
Sugar
30 g
Water
1 tablespoon
8
Step 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.
Egg
1 piece
Sugar
30 g
Water
1 tablespoon
9
Step 9
Combine the heated, mixed egg paste with the corn paste and blend together.
Corn
1 ear
Heavy cream
200 ml
Egg
1 piece
Sugar
30 g
Water
1 tablespoon
10
Step 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.
Corn
1 ear
Heavy cream
200 ml
Egg
1 piece
Sugar
30 g
Water
1 tablespoon
12
Step 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.
Salt
to taste
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