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Sweet Corn Ice Cream (Asian Dessert Style)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Sweet Corn Extract Water Soluble
Author:
Dolce Flav
Servings
6
Prep Time
15 minutes
Cook Time
10 minutes
This Sweet Corn Ice Cream is a creamy, subtly sweet Asian-style dessert that highlights the natural sweetness of fresh or canned corn. Using corn extract or pureed sweet corn kernels, this ice cream delivers a smooth, rich flavor reminiscent of classic Asian dessert shops. Perfect for hot days or as a unique dessert for gatherings, it’s easy to make at home without an ice cream maker. Its pale yellow color and delicate corn aroma make it visually appealing and indulgently comforting.
Ingredients
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1 cup fresh or canned sweet corn kernels
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1 cup whole milk
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1 cup heavy cream
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½ cup granulated sugar
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1 teaspoon corn extract (optional, enhances flavor)
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3 large egg yolks
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Pinch of salt
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Optional: ½ teaspoon vanilla extract
Directions
Prepare Corn Puree: Blend corn kernels with milk in a blender until smooth. Strain through a fine mesh sieve for a silky texture.
Heat Cream Mixture: In a medium saucepan, combine the corn-milk puree, heavy cream, sugar, and a pinch of salt. Heat over medium heat until it starts to steam, but do not boil.
Temper Egg Yolks: In a separate bowl, whisk egg yolks. Slowly pour about ½ cup of the hot corn mixture into the yolks, whisking constantly to prevent curdling.
Cook Custard: Pour the yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes). Do not boil.
Add Flavoring: Remove from heat and stir in corn extract and optional vanilla extract. Let cool to room temperature.
Chill: Cover the custard and chill in the refrigerator for at least 2 hours.
Freeze: Pour chilled custard into an ice cream maker and churn according to manufacturer instructions (about 20–25 minutes). For no ice cream maker, pour into a shallow container, freeze, and stir every 30 minutes for 3–4 hours until creamy.
Serve: Scoop and enjoy as a refreshing Asian dessert. Optionally, top with corn kernels or toasted coconut.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. Can I use canned sweet corn?
Yes — drain well and blend to achieve smooth texture.
2. Can I make this ice cream vegan?
Yes — use coconut milk or almond milk and coconut cream instead of dairy.
3. Can I skip the corn extract?
Yes — fresh corn flavor will still be prominent, but extract intensifies the taste.
4. Can I make this without an ice cream maker?
Yes — freeze in a shallow container, stirring every 30 minutes until smooth.
5. Can I add mix-ins?
Yes — sweet corn kernels, roasted nuts, or small mochi pieces can be folded in after churning.
6. How sweet is this ice cream?
Moderately sweet — adjust sugar according to preference.
7. Can I make it ahead of time?
Yes — store in an airtight container in the freezer for up to 2 weeks.
8. How do I achieve a smooth texture?
Strain the blended corn to remove fibrous bits and cook custard gently without boiling.
9. Can I add color?
Yes — a drop of yellow food coloring enhances the natural corn hue.
10. Can I serve this with other desserts?
Yes — pairs well with sticky rice, matcha desserts, or as a unique topping for cakes.