{very vanilla} brown sugar & sweet corn ice cream

by Chen


I have to post this before it’s gone.

One of the reasons for owning an ice cream maker is to play with the flavors that may never be available in-store. Here, besides the extraordinary fragrance due to the real vanilla paste and the hint of caramel from brown sugar, the corn yields a pleasant natural sweetness and interesting (chewy) texture.


very vanilla brown sugar sweet corn ice cream
I used the vanilla bean paste from Nielsen-Massey. If using whole bean, scrape the seed out and follow the same procedure as the vanilla bean paste. If using vanilla extract, stir 1 tbsp into the mixture after finishing cooking.

Makes about 3/4 quart

1 cup corn kernels, thawed if frozen
2 cups half and half
1/4 cup light brown sugar
1 tbsp vanilla bean paste (see headnote for options)
2 egg yolks
1 tbsp vodka (optional)

Combine the corn kernels, half and half, sugar, and vanilla in a pot over medium-low heat. Cook and stir occasionally. When the mixture comes to a simmer, remove from the heat. Coarsely blend the mixture with a hand blender. Whisk 1/4 cup hot mixture into the egg yolks, then another 1/4 cup. Pour the egg mixture to the pot and return to the low heat. Stir constantly and cook until it coats the back of a wooden spoon. Turn off the heat. Let the mixture cool to room temperature then cover and chill overnight.

Freeze the ice cream according to manufacture’s instructions. Let the ice cream firm up in the freezer before serving. Enjoy!