We are all screaming ice cream as the weather heats up so when OXO asked me to team up with them for their #IceCreamforOXO campaign, I could hardly contain my excitement and really had to reign it in so that I could choose what flavor to make! Lucky for me, I have an ice cream expert in house, and when I asked him if there was any flavor of ice cream I could make for him what would it be? Without skipping a beat he answered “Sweet Corn Ice Cream!” Sweet corn?? Yes, imagine sweet, buttery almost caramel notes with creamy, dreamy ice cream and just the undertones of that sweet summer corn that we all wait for until it’s knee high by the fourth of July and I can assure you, you’ll be singing the same tune after you have your first bite.
A small cafe within walking distance from our house serves freshly made gelato and among other interesting flavors such as Blackberry Balsamic and Avocado, they have Sweet Corn flavored gelato during a short time each summer. I am sure this is what inspired my husband to have such a quick answer when I asked him what flavor ice cream I should make. Think of the best creamed corn you have ever eaten: it is sweet, creamy and rich and that is the same idea with Sweet Corn Ice Cream.
I chose not to use my ice cream maker attachment for this recipe because I know that many people don’t have that kitchen appliance and so this Sweet Corn Ice Cream requires no churning or ice cream maker at all! There are a few steps involved to make sure that the flavor of fresh summer corn shines through just enough, but each of the steps is super simple. The hardest part will be waiting for the ice cream to set before you eat it! See below for a step-by-step photo tutorial!
add 2 cups of heavy cream to the corn kernels to a medium pot and heat over medium heat to gently simmer for 20 minutes, stirring occasionally (Do not let the mixture boil)
remove the pan from the heat and remove and discard the cobs
place a fine mesh sieve over a medium bowl and pour the cream mixture through the strainer to remove the corn kernels
allow the cream to cool for 10 minutes, then cover with plastic wrap and refrigerate until cold, about 1-2 hours
place the reserved corn kernels into a blender or food processor and blend until smooth, then chill the blended corn in a small container
once the cream has fully chilled, use an electric mixer to whip the cream to firm peaks
place the sweetened condensed milk and blended corn into a large bowl and mix with a spatula to combine
fold in the whipped cream until the mixture is well combined
pour the mixture into a regular-sized loaf pan or another medium-sized plastic or metal container and place into the freezer for at least 5 hours
*OXO provided me with some wonderful kitchen tools for participating in their #IceCreamforOXO campaign, but all opinions are, as always, my own.
Here are some of my favorite OXO products that I personally use just about every time I cook and bake:
Small silicone spatula: Amazing because there is no seam between the spatula surface and handle so it is super easy to clean! And it is heat resistant to 600 degrees!
LockTop Containers literally will not allow anything to spill out, so they are my go to if I am bringing soup to work for lunch or transporting anything that I want to be absolutely leakproof.
Angled measuring cups: I already had the 4-cup version and OXO sent me the 2-cup one and I was so happy to receive it! It is so much easier to measure anything liquid when you can just look directly down on the measurement numbers.