Sweet Corn Ice Cream with Blueberry Swirl
If you’re up for a new and exciting ice cream flavor, look no further than this seasonal Sweet Corn Ice Cream with Blueberry Swirl! With a creamy, rich, and smooth texture, and a summery sweetness that can’t be beat, this might be your new favorite!
I’m seriously on a mad ice cream tear and there’s no end in sight! This is my fifth ice cream recipe this season. We cannot get enough. I just heard that July is officially “Ice Cream Month,” as per whoever decides these things, and I had no idea. Although of course it makes perfect sense. However, I see no reason why the ice cream recipes should end just because it’s now August.
If anything I’m going to step up the ice cream production even more, because I have so many ideas that just NEED to be squeezed in before we start getting heavy into apple and pumpkin world.
This one here- my husband has been bugging me to make this for soooooo long! I’m talking over a year.
It all started when we popped into this cool little authentic Mexican ice cream shop. He was so curious, he just had to order the sweet corn ice cream.
I know it sounds a little unusual, but trust me, it’s a thing. A very delicious thing. Think “cereal milk.” Are you with me?
At the Mexican ice cream shop, they recommended sprinkling a little cinnamon sugar or chili powder on top of your scoop. He did both, because duh.
Heaven on a spoon! I am telling you.
But he had an even better idea. Blueberry swirl! Yeah man!
Blueberries and corn are a match made in heaven. You know what they say, “if it grows together, it goes together.” And that couldn’t ring more true than in the case of fresh summer blueberries and sweet corn. Hubby was definitely on to something there!
He could not have been more right, and there’s not a better time to make it than right now. The corn and blueberries are insanely good right this very moment. You need to go pick some up asap, if you don’t already have a bunch in your fridge!
The smooth, creamy, rich texture of this ice cream is to-die-for. Nothing beats homemade ice cream and it’s not at all hard to make. Just plan ahead a bit, get everything nice and chilled, and click on over to KitchenAid’s blog, The Kitchenthusiast, for this sweet and seasonal recipe.
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Sweet Corn Ice Cream with Blueberry Swirl
Ingredients
- 1 cup (148 g) fresh blueberries
- 2/3 cup (133.33 g) granulated sugar
- 1/2 cup (125 g) water
- 2 teaspoons freshly squeezed lemon juice
- 8 large egg yolks
- 2/3 cup (133.33 g) granulated sugar
- 1/8 teaspoon (0.13 teaspoon) kosher salt
- 1 1/2 cups (366 ml) milk
- 1 1/2 cups (357 ml) heavy whipping cream
- 4 ears fresh sweet corn
- 2 teaspoons vanilla extract
Instructions
For the blueberry swirl
- Place the blueberries, sugar, and water in a small pot and cook over medium-low heat until thick and syrupy (about 5-10 minutes).
- Remove from heat and stir in the lemon juice.
- Cool completely before swirling into sweet corn ice cream (recipe below).
For the sweet corn ice cream
- Freeze the the canister of an ice cream maker overnight.
- Place the yolks, sugar, and salt in a medium heat-safe bowl and whisk together until combined.
- Cut the corn kernels from the cobs (you should have about 3 cups, or 480 grams, of corn kernels) and break the cobs in half.
- Place the corn kernels, cobs, milk, and cream in a medium pot, and bring the mixture to a simmer over medium low heat, then reduce to a simmer and allow to steep for 10-15 minutes.
- Pour the hot milk mixture through a fine-mesh sieve into a large liquid measuring cup. Discard the cobs and reserve the corn for another use.
- Pour the hot milk mixture into the yolk mixture in a thin, slow stream, while whisking.
- When all the hot milk has been incorporated into the yolk mixture, transfer your combined ingredients back the medium pot and cook over low heat, whisking constantly, until it has thickened slightly.
- Transfer the mixture back to the heat-safe bowl, stir in the vanilla, cover, and chill overnight.
- Pour the chilled custard into the frozen ice cream maker and churn the custard until it’s the consistency of soft-serve (about 15 minutes).
- Transfer a third of the ice cream to a loaf pan, then add in a third of the blueberry swirl.
- Repeat twice more, swirling in to create a marble effect, then freeze overnight.
I’m in the process of making this now (can’t wait to try it tomorrow!), but have run into a snag. The ingredients list calls for vanilla, but I’m not seeing in the instructions when I should add it. Thoughts?
Hey Sarah! You can stir it in just before chilling the custard, in step 8. Good luck and I hope you enjoy!
This ice cream sounds amazing!
Thanks Marla! My husband really loved it especially.
WHAAAAA!!!! Sweet corn and blueberry! This is so fabulous, Allie! I’m just absolutely loving that gorgeously shiny blueberry swirl in the ice cream! What a phenomenal way to beat the heat!
Lol thank you so much Samina! I’m so happy you like this idea 🙂
You had me at “cereal milk”. This sounds amazing!!! I’ve always wanted to try corn ice cream but the swirl puts it over the top 🙂 Lovely, Allie!
Thank you so much Karen! Definitely give corn ice cream a try- it’s surprisingly good! Hope you’re having a great week 😀
This ice cream is so interesting- corn is totally a summer flavor and I love how you incorporated blueberries!
Thanks Medha! Yeah it’s a little different but surprisingly delicious!
This is totally enticing me! How completely unique – I’ve had corn on lots of random things (like pizza!) so I trust it would be good even in ice cream! Plus, it just looks beautiful with that blueberry swirl!
It’s amazing how versatile corn is! I’m so happy you like this idea Rachel! Thanks for the awesome feedback 🙂