Sweet Corn Ice Cream

Modified DayWithMei Recipe

https://www.daywithmei.com/sweet-corn-ice-cream/#recipe

-changed sweetness level and fat percentage

-including dextrose to lower freezing for scoopability.

-guar gum as stabilizer of choice.

Tested on Cuisinart-21 1.5 quart model.

This recipe uses 1 corn for 1 quart of ice cream. After churning there will likely be about another cup or point worth of ice cream if the canister is scooped clean. All the corn components will be utilized to extract maximum corn flavor: husk, corn silk, kernels, corn milk, corn cob.

The corn milk does add significant water, but heating up the mixture will allow for evaporation. Additionally, heating up the ice cream scooper in very hot water and drying it will allow for a significantly easier scoop.

Remove outer layer of corn husk and discard. Remove husk layers and set aside. Remove the corn silk and set aside. Cut corn kernels off and scrape the cob for corn milk. Break up the cob into smaller pieces to increase surface area for steeping. Roast the husks in air fryer for 8-10 minutes at 375-400F or 10-15 min in regular oven at 450F with a flip halfway. Watch to make sure it doesn't burn. A little char can add good color and flavor.

[optional but you can char/roast your corn kernels as well over a stove top or grill before cutting them off]

Add milk, corn kernels, and corn milk into Vitamix and blend well.

Transfer the blended corn mix into a pot. Add your heavy cream into the pot.

Make a mix of skim milk powder, dextrose, and sugar to avoid clumping and add it into the pot.

Heat on medium/medium low and whisk well to dissolve sugar.

Once no sugar particles are felt during whisking, Add your roasted husk, corn silk, and corn cob pieces into the pot. Occasionally stir with spatula to prevent any milk scorching at the bottom of the pan.

Heat up to 80C/176F, hold it at temperature for a few minutes. Turn off heat and let it steep for 1 hour. I prefer uncovered to allow for more evaporation, or you can cover it if you’re concerned with anything getting into the pot. Recommended to eliminate the water that condenses on the lid in order to remove excess water content if you do cover it.

Extract all the base that you can from the husk, cobs, and silks. Strain mixture and press any base out of the blended kernels. Cool the mix in ice bath.

Blend in guar gum [Guar gum reaches full hydration (saturation) and develops its maximum stable viscosity at a temperature range of 25°C to 40°C (77°F to 104°F) ]

Chill base in the fridge for 8-24 hours.

My churn was completed in ~15 minutes but times may vary depending on your machine.

This ice cream is perfect by itself but it also pairs well with jam swirls.

It also works well with corn bread mixed in or toasted buttered corn flakes topping.