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Have you heard of sweet corn ice cream? It's a favorite flavor for ice cream in Mexico and other Spanish-speaking countries. There the corn kernels are usually mixed in whole. Our corn gets cut up a little bit when we remove it from the cob, which helps to mix the flavors. I prefer to use fresh corn or frozen home grown, but frozen corn from the grocery store works very well, too. You can use canned corn, but I think the flavor is inferior to fresh or frozen corn. This recipe also reduces the fat considerably by using milk instead of heavy whipping cream, but if you want to clog your arteries and make the full-fat version, I'll give you the substitutions for that. The only special equipment you need is an ice cream maker (either electric or manual) that uses salt and ice for cooling. If you have an ice cream maker that uses a gel container that you pre-freeze, see these instructions instead!
If you are looking for an instruction manual for your ice cream maker, we have them, too! See this page.
There's not much point in trying to make ice cream if you need ice for the ice cream maker. For a typical 2-quart ice cream maker, you will need approximately: 2 cups (500 ml) table salt and 8 trays of ice cubes. It is NOT NECESSARY to use rock salt or crushed ice in most units (certainly not the Oster's).
|My own experience: -
I've tried many different types of ice cream makers over the
past 25 years, and the Cuisinart ICE-30BC is
the easiest, simplest, and neatest (as in not messy) ice cream /
gelato / sorbet / frozen yogurt maker I've used. just pop
the gel bowl in the freezer and, depending upon how cold your
freezer is, within 6 to 12 hours, it's ready to make ice cream,
without ice, salt or mess. It also has an opening in the top to
add flavorings... or to sample as it freezes.. .YUM! Highly
On the other hand, the Rival model is cheaper, but I haven't tried it. And if, for some demented reason, you actually want to hand crank for 25 minutes, the Donvier model offers a hand-crank model.
Frozen or canned corn: Choose creamed or niblets corn rather than whole kernel. You will need 2 cups worth.
Fresh corn: Cut kernel tips about 1/2 deep and scrape the cobs with the back of a knife to remove the juice and the heart of the kernel.
You don't need a special tool, just a very sharp knife!
However, a number of people wrote in to point out that they prefer one of the tools below, as do I, often because it is easier for them due to arthritis, or simply faster.
In a large pot ( 4 quarts or larger) with a heavy bottom (for even heat distribution), mix the milk, sugar, corn and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.
Separate the egg yolks from 8 large eggs.
Put the egg yolks in a medium bowl and whisk until they are thickened (it only takes about 2 minutes. I use a hand mixer on low speed.
While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended (a few seconds).
Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170 F and 180 F (check with an instant-read thermometer, like the ones with a probe).
Stir in whipping cream (or light cream or half-and-half) and vanilla. Cover and pop into the refrigerator for at least 6 hours before continuing on to step 8. Overnight or even 24 to 48 hours is fine.
the milk/cream/corn mixture from step 8 into the freezer bowl. and put the
cover on the canister. Put the canister in the cream maker.
Layer ice and salt solution as follows:
A. Pour 1 cup (250 ml) cold water into Ice Bucket.
B. Place a 1 inch (2.5 cm) layer of ice cubes around Cream Canister in Ice Bucket.
(Hint: Cream Canister should stand straight while layering.)
1/3 cup (75 ml) table salt or 1/4 cup (50 ml) Kosher (coarse)
salt on ice.
D. Continue layering ice and salt to the top of the Ice Bucket.
E. Pour 1 cup (250 ml) cold water over top ice layer.
Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes. From time to time, add more ice cubes and salt as needed.
Now is the time to add the chocolate syrup, if you are making chocolate ice cream.
You can tell when the ice cream is done, by simply checking the consistency through the opening on the top of the ice cream maker. You will also hear the motor straining, as the ice cream freezes. On some units, the directions with the maker tell you to let it work until the motor stalls and stops.
When it is done, the ice cream should have a soft, creamy texture. If you want firmer, harder ice cream, transfer the ice cream to an airtight container and place it in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Hey, once it reaches the consistency you like, it's time to eat! That's it! You made great homemade ice cream!
Above is the
2020 version of
the Ball Blue Book