No Churn Corn Ice Cream
This No Churn Corn Ice Cream recipe uses fresh corn to create a corn caramel and folds it into a creamy egg and whipped cream base for a perfect soft serve iced dessert.
Servings 6
Calories 337kcal
Ingredients
Corn caramel
- 123 grams / 1 ½ cups fresh or frozen corn
- 90 grams / ⅓ cup + 2 teaspoons water
- 100 grams / ½ cup superfine/caster sugar
- 80 grams / ¼ cup honey
Semifreddo
- 110 grams / 2 large eggs room temperature
- 18 grams / 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 264 grams / 1 ¼ cups - 1 tablespoon heavy cream
Instructions
Corn caramel
- Place the corn and 2 tablespoons of the water into a blender and pulse until fine.
- Sieve the juice into a small saucepan, discarding the pulp.
- Toss in the superfine sugar, honey and remaining water and cook on low heat, simmering until thickened and it sticks to the back of your spoon, approximately 12 minutes.
- Set aside to cool completely.
Corn Semifreddo
- Place the eggs, yolk, extract and sugar into a heatproof bowl over a double boiler on medium heat and whip until thickened and pale, approximately 12 minutes.
- Set aside to cool.
- Spoon the corn caramel into the eggs and fold to combine until smooth.
- Whip the cream until soft peaks are just reached and then fold into the corn egg mixture mixture.
- Pour into a freezer proof dish and freeze for at least 4 hours or overnight.
- Remove and allow to soften slightly.
- Scoop up and serve in bowls or ice cream cones.
- Enjoy!
Notes
- Corn: Fresh or frozen corn work perfect here because we blend them until fine anyhow, though frozen will be harder to blend so you might want to allow 5 minutes to defrost a little.
- Freezerproof tin: The tin used here was a 6 inches/15 centimeters cake tin as this makes approximately 1 liter of iced dessert.
Nutrition
Calories: 337kcal