Summer Dessert: Corn Ice Cream

Corn ice cream may seem unusual at first glance, but the truth is, corn is pretty sugary as vegetables go. This recipe from Cafe del Rey executive chef Daniel Roberts does require an ice cream maker, and we think it's well worth it.

Corn Ice Cream
Corn Puree
6 Cups Corn Pulp (to make pulp yourself, just shear the very top of the kernels off the cob, then cut the rest of the kernels off. That's your pulp.)
8 Cups Cream
2 Teaspoons Salt

Simmer on low heat for two hours, then blend and strain through chinois or fine mesh strainer.

Ice Cream Base
2 Quarts of Cream
1 Cup inverted sugar
360 Grams Granulated Sugar
16 Ounces Egg Yolk

Boil cream and sugars, then temper into egg yolks. Chill the mixture. Once cool, mix with corn puree, spin and freeze.

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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This sounds odd, but I would love to try it. I like corn and I like ice cream, and they all go to the same place anyway ;) So, in the middle of this page is what I think is an add for auto repair in Las Vegas, but it's hard to tell. Is that part of the page?