Sweet Corn Ice Cream (Asian Dessert Style)

Sweet Corn Ice Cream (Asian Dessert Style)

Dolce Flav

Servings

6

Prep Time

15 minutes

Cook Time

10 minutes

Category

Sweet Corn Extract Water Soluble

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

  • 1 cup fresh or canned sweet corn kernels

  • 1 cup whole milk

  • 1 cup heavy cream

  • ½ cup granulated sugar

  • 1 teaspoon corn extract (optional, enhances flavor)

  • 3 large egg yolks

  • Pinch of salt

  • Optional: ½ teaspoon vanilla extract

Directions

  1. Prepare Corn Puree: Blend corn kernels with milk in a blender until smooth. Strain through a fine mesh sieve for a silky texture.

  2. 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.

  3. 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.

  4. 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.

  5. Add Flavoring: Remove from heat and stir in corn extract and optional vanilla extract. Let cool to room temperature.

  6. Chill: Cover the custard and chill in the refrigerator for at least 2 hours.

  7. 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.

  8. Serve: Scoop and enjoy as a refreshing Asian dessert. Optionally, top with corn kernels or toasted coconut.