sweet corn ice cream & fresh mint ice cream

Doesn't it look like a big scoop of butter?

A couple of weeks ago my friends Kajola and Terry came over to try two new ice creams I made: sweet corn ice cream and fresh mint ice cream.

If you like corn, this ice cream is a definite must. Use the freshest corn you can find. The better the corn, the better the ice cream. This recipe is adapted from Claudia Flemings, The Last Course.


Sweet corn ice cream

1 cup 35% cream
1 cup whole milk
1/4 cup + 2 Tbsp sugar
5 egg yolks
2 ears of fresh sweet corn, shucked

1. Place cream, whole milk and corn in a small saucepan. Bring to a rolling boil over medium-high heat, stirring occasionally. Once it has come to a boil, take it off the heat and let the corn infuse for 30 minutes. Blend with a hand mixer, blender or food processor.
2. In a small bowl, whisk the 1/4 cup + 2 Tbsp of sugar with the egg yolks until well mixed. Temper the egg yolk mixture with 1/2 cup of the hot cream mixture.
3. Once tempered, add the rest of the egg mixture into the cream mixture. Bring the mixture up to 85ºC or until it coats the back of a wooden spoon.
4. Strain the mixture through a fine sieve to remove the corn and cool. Let the mixture sit in the refrigerator over night or until completely cool, at least four hours.
5. Process in an ice cream maker according to the manufacturer’s directions.





I find fresh mint in ice cream to be lovely and refreshing. It is definitely better than the common artificially flavoured and coloured mint ice cream. The mint in the recipe here is infused with milk and cream to create a wonderfully distinct flavour. There are many types of mint. I like using peppermint or spearmint, keeping in mind that peppermint has a stronger flavour than spearmint. Other mints might also taste delicious.


Fresh mint ice cream

1 cup 35% cream
1 cup whole milk
1/4 cup + 2 Tbsp sugar
5 egg yolks
1/2 cup roughly chopped mint

1. Place cream, whole milk and mint in a small saucepan. Bring to a rolling boil over medium-high heat, stirring occasionally. Once it has come to a boil, take it off the heat and let the mint infuse for 30 minutes.
2. In a small bowl, whisk the 1/4 cup + 2 Tbsp of sugar with the egg yolks until well mixed. Temper the egg yolk mixture with 1/2 cup of the hot cream mixture.
3. Once tempered, add the rest of the egg mixture into the cream mixture. Bring the mixture up to 85ºC or until it coats the back of a wooden spoon.
4. Strain the mixture through a fine sieve to remove the mint and cool. Let the mixture sit in the refrigerator over night or until completely cool, at least four hours.
5. Process in an ice cream maker according to the manufacturer’s directions.

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