Sweet Summer Corn Ice Cream w/ Mango Passion Fruit Curd (Edit recipe)

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When sweet, summer corn is at its peak, you’ve got to try this! It’s earthy, rich and oh so nostalgic. I toasted the husks and silk ahead of making the base and that adds such a great layer of flavor! I swirled my Mango Passion Fruit Curd in it after it was churned and while that’s not required it lends such a nice accent of summer!

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PREP TIME

30 minutes to 40 minutes

COOK TIME

10 minutes

INGREDIENTS

8

Serves: 4

Ingredients

2 cups Corn, 2–3 ears of corn - kernels, cobs, husks & silks
32 oz Cornmilk - Maizly
.75 cup Granulated White Sugar
4 whole Egg Yolk, reserve whites for another use
2 Tbsp Honey - Shannon Farms, optional, for added sweetness
.5 tsp Vanilla Extract
.25 tsp Vanilla Baking SALT - am.Niccoli
.5 - .75 cup Mango Lilikoi (passion fruit) Curd (click for recipe)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 300°, rinse and pat the husks and silk dry. Spread on a baking sheet and toast for 35-45 minutes, turning occasionally, until golden and fragrant. Keep an eye on them, they can go from toasty to burnt quickly.
Cut kernels off the cobs and add them along with the cobs and the toasted husks/silk to a large enough pan to accommodate the cobs. Add milk, sugar, vanilla and salt. Bring to a gentle simmer (no need to boil) then cover, turn off the heat and let it steep for 45 minutes or so.
Strain this mixture through a fine mesh sieve, pressing down the solids (discard or compost those) into a clean bowl, set aside.
Whisk egg yolks in a medium sized saucepan until slightly thicker and paler in color. Temper eggs by adding about ¼ cup of the warm milk mixture to the pan with the eggs and whisk well to bring the eggs up in temperature, repeat the same thing with another ¼ cup. Once the eggs are tempered add the rest of the warm milk to the pan and whisk to combine.
Cook over medium-low heat, stirring constantly, until mixture thickens up a bit and you see a few “fat bubbles” Remove from heat. Stir in honey (if using), vanilla and salt, whisking well to combine.
Pour into an airtight container and allow to cool for 15-20 minutes, then place a piece of plastic wrap on the surface to prevent a skin from forming. Chill at least 4 hours or optimally overnight.
When ready to churn, process the mixture in your ice cream maker following the manufacturer's directions. When fully churned, transfer to a freezer safe container.
If you’re going to swirl in the passion fruit mango curd, add a few spoonfuls on top of the ice cream and swirl into the ice cream, working it in as desired. Place in the freezer for a few hours to firm up.
When ready to enjoy, remove from the freezer for about 5-7 minutes, then scoop into serving bowls or waffle cones, adding more curd on top if desired. You can also serve with grilled peach slices or toasted coconut.

Notes

Toasting the corn husks and silks is an optional step, however it lends such a great earthy flavor that works so well with the flavors of the corn. You can of course skip this step and steep without toasting.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	386
Fat:	13 g
Carbohydrates:	70 g
Protein:	6 g
Cholesterol:	184 g
Sodium:	627 mg
Fiber:	11 g
Sugars:	55 g
Sugar Alcohol:	0 g
Calculated per serving.