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Simply A-maize-ing Corn Ice Cream

A custard-based ice cream flavored with cooked corn and vanilla.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Simply A-maize-ing Corn Ice Cream

Timeabout 9 minutes

Ingredients

Directions

Make the corn base

  1. In a blender, puree 1 cup corn and 1/4 cup cream until very smooth.

  2. Rub puree through a fine strainer into a 10- to 12-inch frying pan.

  3. Add remaining corn and cream, along with milk and sugar.

  4. Stir over high heat until bubbles form at pan rim.

Make the custard

  1. Beat yolks in a small bowl.

  2. Blend yolks with about 1/2 cup of the hot corn mixture.

  3. Pour the yolk mixture into the frying pan.

  4. Stir over low heat until custard coats the back of a metal spoon thickly, about 9 minutes.

  5. Add vanilla.

Chill and freeze

  1. Set the pan in ice water.

  2. Stir often until mixture is cold, about 15 minutes.

  3. Cover and chill at least 3 hours or up to 1 day.

  4. Pour cold mixture into an ice cream maker.

  5. Freeze according to manufacturer's directions or until dasher is hard to turn.

Nutrition, whole recipe (rough)

416Calories
18 gProtein
20 gFat
43 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Corn kernels
Provide the main corn flavor and body of the ice cream base.
Whipping cream
Adds fat for a rich, smooth texture and creamy mouthfeel.
Milk
Adds liquid and dairy solids that give the base its body and sweetness balance.
Raw sugar
Sweetens the base and helps keep the frozen texture soft rather than icy.
Egg yolks
Thicken the custard through gentle heat and add richness and emulsifying fat.

The step that matters

Stir the custard over low heat until it coats a spoon. Egg yolks thicken at gentle heat but can scramble if overheated, leaving a grainy texture. Stopping when the custard coats the back of a spoon gives a smooth, thick base.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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