Sweet corn is one of summer's most iconic ingredients. While it's most often served grilled, roasted or folded into savory dishes, its natural sweetness also makes it an unexpected star in dessert.
In this recipe, Chef James Distefano transforms fresh summer corn into a silky homemade ice cream infused with roasted corn and corn-steeped cream. The result is subtly sweet, deeply flavorful and surprisingly easy to make — no ice cream machine required.
Inspired by pastry chef Richard Leach, Chef James first discovered corn's dessert potential early in his career.
“Corn isn't just for dinner,” he says. “Its natural sweetness makes it an incredible ingredient for desserts.”
By roasting the kernels and steeping the husks, silks and cobs in heavy cream, every part of the corn contributes flavor, creating a frozen dessert that celebrates the height of summer produce.
Whether you're looking for a unique seasonal dessert or simply another way to enjoy fresh corn, this recipe delivers creamy texture and sweet corn flavor in every bite.
Chef James' Tips for No-Churn Ice Cream
Making homemade ice cream without specialized equipment is easier than it looks. These professional tips will help you achieve light, creamy results.
Chill Everything
Cold cream and a chilled mixing bowl whip faster, hold more air and create a lighter finished ice cream.
Start With Room-Temperature Eggs
Room-temperature eggs whip more quickly and create greater volume for a smoother texture.
Whip Cream First
If using one stand mixer bowl, whip the cream before the egg mixtures and refrigerate it until needed. Whipped cream holds its volume longer than whipped eggs.
Fold Gently
Fold each component together just until incorporated to preserve as much air as possible.
Perfect Every Scoop
Dip an ice cream scoop into warm water before serving. Shake off excess water before scooping for smooth, rounded portions.
Flavor Variations
This base recipe is easy to customize. Try adding:
- Chocolate chips
- Toasted nuts
- Candied nuts
- Mint
- Tarragon
- Cilantro
- Cinnamon
- Cardamom
- Vanilla bean
Fold herbs, spices or mix-ins into the finished ice cream base before freezing.
Why Sweet Corn Works in Ice Cream
Sweet corn naturally contains sugars that become even more pronounced when roasted. Infusing the cream with the cobs, husks and silks adds another layer of flavor while reducing food waste, making this recipe a creative way to celebrate one of summer's most versatile ingredients.
🍦Serious about sweets? Dig into the Pastry & Baking Arts program at the Institute of Culinary Education.
Ingredients
Roasted Corn Kernels
- 3 ears corn, shucked (about 1½ cups kernels), husks, silks and cobs reserved
- 1 tablespoon canola oil
- 2–3 tablespoons sugar
- Pinch salt
Corn-Infused Heavy Cream
- 3 cups heavy cream
- 1 tablespoon vanilla extract
- Pinch salt
- Reserved husks, silks and cobs
Corn Ice Cream
- 4 eggs, separated
- Pinch salt
- 1½ cups sugar, divided
- 3 cups corn-infused heavy cream
- 1½ cups roasted corn kernels
Directions
- Heat oven to 350°F.
- Remove kernels from cobs. Reserve husks, silks and quartered cobs.
- Spread kernels on parchment-lined baking sheet.
- Drizzle with canola oil. Sprinkle with sugar and salt.
- Roast 15 minutes, or until lightly caramelized.
- Cool completely.
- Refrigerate in airtight container up to 2 days.
Corn-Infused Heavy Cream
- Combine all ingredients in large saucepan.
- Bring to boil over medium heat.
- Remove from heat. Cover and steep 15 minutes.
- Cool completely.
- Refrigerate at least 24 hours or up to 2 days.
- Strain through fine-mesh sieve. Measure 3 cups infused cream, adding fresh cream if needed.
Corn Ice Cream
- Whip egg yolks with ½ cup sugar and pinch salt until pale, thick and ribbony. Transfer to large bowl and refrigerate.
- Clean mixer bowl.
- Whip egg whites with pinch salt to medium peaks. Slowly add remaining 1 cup sugar. Continue whipping until glossy medium-stiff meringue forms.
- Fold meringue into yolk mixture in three additions.
- Refrigerate while whipping cream.
- Clean mixer bowl.
- Whip corn-infused cream to medium peaks.
- Fold one-quarter of whipped cream into egg mixture.
- Fold in remaining whipped cream and roasted corn.
- Transfer to airtight container.
- Freeze 24 hours before serving.
A Note From Our Chef
Freeze up to 4 days.
