Two days ago, I ran a speed workout that will go down in the personal record books. And let me tell you, I love personal records.
Lately I’m more optimistic about school, my running career, and the future in general. If it weren’t for this blustery wind, my outlook might border on idealistic. Spring is in the air.
The grass is still a sickly brown, the trees still stand naked, and the northwestern breeze still brings a chill. But still. Spring is in the air.
Don’t you feel it? Like your blood is simmering, your legs are rather restless, your skin is drinking in the sunlight, your lungs are welcoming the lukewarm air? (Hopefully you’re not drowning in optimism at this point). I could stand outside forever in 70-degree weather. Well, until I get hungry.
Before you start calling me a “treehugger” and chucking rotten vegetables like a mad baseball pitcher, let’s talk ice cream. Easy now…put down the turnips.
For the past several days, I’ve been fixated on the idea of sweet corn ice cream. Bold and creamy with a full sweet corn flavor.
The challenge? Kickin’ it old school without an ice cream maker. Or a specific recipe.
But that’s never stopped me before.
After looking at a number of basic ice cream recipes, I threw some things into a pot, cooked the eggless base, chilled it thoroughly, added a combination of whipped and regular cream, put the mixture in the freezer, periodically took a handheld blender to it, and crossed my fingers. All that finger-crossing apparently paid off because the product is unequivocally spectacular.
Look at that silky mess dripping all over my hand. I wouldn’t risk frostbite for just any ice cream, ya’know.
Going the sans mixer route is certainly more time consuming, but if it can yield such delectable results, I may continue holding out on buying a mixer.
Besides, this ice cream is priceless, so in the end I come out ahead. At least, that’s what I keep telling myself. The true test will be the next time I find myself at Target. The lure of the kitchen appliance aisle may prove overwhelming…
Sweet Corn Ice Cream (eggless)
- 2-1/2 cups honey cornbread mix (I used Krusteaz brand)
- 1-1/2 cups whole milk
- 1-1/2 cups heavy whipping cream
- 1-1/4 cups granulated sugar, divided
- 1 can (14.75 ounces) sweet corn cream style*
- Place a non-stick metal bread pan in the freezer.
- Whisk together cornbread mix, whole milk, creamed sweet corn, and 3/4 cup sugar in a large pot over medium high heat. Heat, whisking continuously, until mixture is noticeably thickened. Remove from heat, pour into a large bowl, and cover with plastic wrap. Refrigerate mixture overnight.
- Whip 3/4 cup heavy whipping cream to soft peaks, gradually adding remaining 1/2 cup sugar. Fold whipped cream into chilled corn mixture. Fold in remaining 3/4 cup heavy whipping cream.
- Pour ice cream mixture into frozen bread pan. Place in freezer atop a bed of ice cubes.
- Every 30-45 minutes, thoroughly break up forming ice crystals with a handheld/immersion blender. Return ice cream to fridge and continue process until ice cream is too hard to blend.
- Freeze 3-4 hours for soft-serve consistency, or 6+ hours for harder consistency. Store tightly covered with plastic wrap.
*Note: For flavor purposes, it is virtually imperative to use sweet corn, not regular corn.
{ 11 comments… read them below or add one }
Wow! This a spectacular recipe!! I’ve always wanted to try making ice cream, but I haven’t wanted to buy an ice cream maker – I must give this a shot. I love the corn flavour idea – it reminds me of the Filipino dessert of “mais con hielo” (or corn with ice). This will be a step up! I wonder if this method would would also work with other ingredients and flavours – have you tried any other combinations?
I have a strong feeling that the method would be the same (though I wouldn’t make any promises when low fat alternatives like 1% or skim milk are involved). I sure hope you do give this recipe a shot! It’s probably similar to the Filipino dessert of which you speak, but more along the lines of “corn with cream.” Cream > Ice.
This looks awesome! I never would have thought to put corn in ice cream! Love the picture of the melting cone and the hand. Thanks for Sharing!
Likewise – thanks for stopping by! The melting cone picture is, by far, my favorite as well.
your photos are irresistible !! that ice cream is absolute perfection
Why, thank you!
I must admit I have never even heard of corn icecream. At first I was not sure how I could like a corn icecream but it just downed on me that one of my favorite Indian Halwa is made with sweet corn! Love the pictures
Sweet corn is one of those funny vegetables that tastes amazing in desserts. Perhaps it has something to do with its inherent sweetness (it is called “sweet corn” for a reason, hehe).
Sweetcorn ice cream is a staple in Singapore where I have many good memories eating this unusual velvety ice cream. Hard to describe the ice cream doesnt actually taste very corn-ey and by no means does it feel like youre eating a vegetable flavoured ice cream. I used white corn for this as its naturally much sweeter and creamier and I thought that it would lend itself better to the ice cream than regular corn although regular corn is used in commercially made sweetcorn ice cream.
Ice cream + corn!? you are my hero <3
Can’t believe how creamy it looks without an ice-cream maker! Sounds super yum. Just a thought – what could I use as substitute for the cornbread mix (I don’t think it’s available outside of the US)?
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