Sweet Corn Ice Cream

Sweet Corn Ice Cream | www.hungryinlove.com
Sweet Corn Ice Cream | www.hungryinlove.com

Do you ever latch on to an idea and insist on seeing it through now even though in your heart of hearts you know it's best to wait? Guilty. Right over here.

We received an ice cream maker as a gift nearly a year ago. Since then I have been holding out on making my first batch because I really wanted to try sweet corn ice cream. I can't remember where I first heard of this concoction but it sounded just awesome (spoiler - it is!). I waited through all those seasons that come before summer. And then we entered July - ice cream time! I was practically skipping when went to pick up the ingredients. I was ever so slightly bummed by the corn display that met me at Whole Foods. It looked good, but just good. It did not look like a triumphant vision of summer. Yet I remained undaunted. It was only after I returned home and began shucking that I became unsettled. I tasted a kernel. Drat, not sweet. I'm a little embarrassed to admit this but I actually turned around and went back out to a different store in search of better corn. I did find it, but its superiority was barely discernible. At this point I could have (some might say should have) abandoned the project. But I'd just bought $10 worth of milk and cream so that was not an option. I forged ahead.

Remarkably, after all that drama, this ice cream did indeed taste of luscious sweet corn! I'm not sure whether the takeaway is 'mediocre corn can yield great things' or 'all ice cream is awesome'. Both may be true.

Breaking Eggs | www.hungryinlove.com
Ice Cream Custard Base | www.hungryinlove.com
Sweet Corn Ice Cream | www.hungryinlove.com
Sweet Corn Ice Cream | www.hungryinlove.com

This recipe is a mash-up of a couple I found here and here.

Special equipment: ice cream maker & cheesecloth


  • 2 ears sweet corn, shucked and kernels cut from the cob (reserve cobs)
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 eggs
  • 3/4 cup sugar
  • Pinch of salt


Day 1

  • Place the bowl of your ice cream maker in the freezer (I use the KitchenAid stand mixer attachment which needs to freeze a minimum of 15 hours)
  • Make your ice cream base:
    • In a heavy bottomed saucepan, combine milk, corn kernels, and cobs. Over a medium flame heat the milk until it's just hot, about 2 minutes (you should still be able to dip your finger in comfortably)
    • Turn off the heat, cover and let milk steep for one hour. Disgard cobs. Using an immersion blender blend milk and corn kernels until smooth. Next you want strain the milk through a cheesecloth to remove pulp. Set a colander lined with cheesecloth over a bowl. Pour milk through. Squeeze cheesecloth to save as much liquid as possible. 
    • Return strained milk to your saucepan and add heavy cream. Turn heat to low to warm through.
    • Using an electric mixer, beat egg yolks and sugar on high until smooth and light yellow (1-2 minutes).
    • Turn the mixer speed to low and temper the egg yolks by adding one cup of the warmed milk/cream mixture to the eggs in a steady stream. Once combined turn off mixer.
    • Pour egg mixture into your saucepan with remaining milk/cream. Heat over medium heat stirring constantly with a wooden spoon. Cook until it begins to thicken into a custard and coats the back of the spoon (about 5-7 minutes).
    • Let custard come to room temperature. Store in a sealed container in fridge overnight.

Day 2

  • 15-20 minutes before you're ready to make the ice cream, place custard in freezer so it gets very cold. While you're at it, put the ice cream storage container you're going to use in the freezer as well. I used a metal loaf pan.
  • Make ice cream according to your ice cream maker's instructions.
  • Enjoy! and/or pour into storage container, cover and freeze.


Strawberry Crostata + Basil Whipped Cream

Strawberry Crostata | www.hungryinlove.com
Basil Whipped Cream | www.hungryinlove.com

Before this here pie, the last time I enjoyed strawberry and basil together was in a vodka drink. They're splendid companions whether the accompanying vice is booze or butter (as in this case). Do you ever draw recipe inspiration from cocktails? It's a great place to go hunting. Cocktail lists these days are chock full of cryptic, trendy-sounding mash-ups like 'Balsamic, Sassafras + Peat' or 'Cocoa, Orange Blossom, + Smoke'. Eh? It's pretty much impossible to forecast what the drink will taste like but there's entertainment value in the puzzle. Strawberry + basil on the other hand is a more down-home combo. I know exactly the flavors they'll deliver: summer weekend. Since Memorial Day graced New England with one of those I was reminded of the note-to-self I'd filed after that cocktail: 'strawberry season - subtract vodka - add whipped cream'. The strawberries haven't quite arrived yet here but I couldn't wait that long.

Strawberry Crostata | www.hungryinlove.com
Strawberry Crostata | www.hungryinlove.com
Strawberry Crostata | www.hungryinlove.com
Strawberry Crostata | www.hungryinlove.com
Strawberry Crostata + Basil Whipped Cream | www.hungryinlove.com


Strawberry Crostata

For the Crust

This is a killer crostata dough from Bon Appetit's May 2011 issue. The original recipe features a filling of raspberry and rhubarb. I've enjoyed it many times and also dabbled with other berry combos. They all shine with this crust as the foundation. I heart it. You will too.

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 12 Tbs. chilled unsalted butter (1.5 sticks), cut into small cubes (cold butter is key; after cutting place in a bowl and pop in the freezer until ready to use)
  • 1 1/2 Tbs. sugar
  • 1/2 tsp. kosher salt
  • 1 egg
  • 1 Tbs. whole milk or half-and-half

For the Filling

  • 4 cups strawberries, hulled and cut in halves or quarters
  • 1/4 cup sugar
  • 2 Tbs. cornstarch
  • Juice of 1/2 lemon (about 2 Tbs.)
  • 1 egg, beaten
  • Sea salt and granulated sugar

Basil whipped Cream

  • 1 pint heavy cream
  • 6-8 sprigs fresh basil
  • 2 Tbs. confectioner's sugar



Infuse the Cream

  • In small saucepan heat cream over medium-high heat just until bubbles begin to appear around the edge of the pan
  • Remove from heat
  • Add basil and allow to steep for ~20 minutes
  • Move the saucepan to the fridge and continue to steep until thoroughly chilled, about 2 hours

Make the Dough

  • Whisk egg and milk (or half and half) together in a small bowl, set aside
  • In a food processor pulse flours, sugar, and salt until blended; about five seconds
  • Add cubed butter and pulse until mixture is gravely and butter is the size of peas, about 6-8 pulses
  • Add egg mixture and pulse until dough begins to come together into moist clumps
  • Turn dough onto a floured surface and gather into a ball
  • Wrap in plastic wrap and put in fridge to chill, at least 90 minutes

Prep the Strawberries

  • About 30 minutes before you're ready to assemble the crostata, prep the strawberries
  • Cut into halves (or quarters if very large) and measure 4 cups
  • Stir together strawberries, sugar, cornstarch, and lemon juice in a bowl and let sit for ~20 minutes

Assemble the Crostata

  • Preheat oven to 400 degrees
  • Whisk egg in a small bowl and set aside
  • Tear a sheet of parchment paper (roughly the size of your baking sheet) and place on your work surface; dust with flour
  • Use a rolling pin to roll dough into a 12 inch round on the parchment paper
  • Lift parchment paper and place on baking sheet before adding the filling
  • Brush dough with beaten egg
  • Scoop strawberry filling into the center of the dough and carefully spread, leaving a 1.5 inch border
  • Fold edges of dough over strawberries
  • Brush dough edges with beaten egg and sprinkle lightly with sugar and sea salt
  • Bake until the crust is browned and filling bubbly, about 45 minutes
  • Let cool before cutting and serving

Make the Whipped Cream

  • Remove cream from fridge
  • Discard basil sprigs
  • Place cream and sugar in the bowl of a standing mixer fitted with a whisk attachment (chill the bowl and attachment first for best results)
  • Beat cream on medium-high speed until firm peaks form, about 6-8 minutes (don't over beat or you'll end up with butter)

Serve crostata slices dolloped with whipped cream and basil chiffonade.