Name: Sweet Corn Ice Cream
Cuisine: 洋食
Ingredients: 1 ear of corn (150g net weight); 200ml heavy cream; 1 egg; 30g sugar; 1 tbsp water

About "Sweet Corn Ice Cream"

An easy, authentic recipe for sweet corn ice cream made with fresh, seasonal corn. With just 5 ingredients—1 ear of corn, 200ml heavy cream, 1 egg, 30g sugar, and 1 tbsp water—you can make a rich and creamy dessert. Simply microwave the corn, blend it into a smooth paste, combine it with a custard-like egg base and whipped cream, and freeze.

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Tips for Making "Sweet Corn Ice Cream"

Prep
- Leaving 2 to 3 layers of husk on, rinsing, and wrapping the corn before microwaving coaxes out its natural sweetness.
Prep
- Cutting the corn in half lengthwise makes it much easier to remove the kernels from the cob.
Heat control
- To prevent lumps in the egg base, microwave in short intervals (30s, 20s, 20s, 10s) and whisk thoroughly after each.
Mixing
- Whip the heavy cream to soft peaks (slightly soft 8-fold whip) so it incorporates evenly with the paste.
Serving
- For perfect scoops, let the ice cream soften slightly at room temperature and use a spoon warmed in hot water.
Flavor twist
- Sprinkling a pinch of salt over the ice cream creates a sweet-and-savory flavor profile perfect for adults.
Storage
- Portion into small cups for easy freezer storage. Since the egg base is cooked, it keeps well and is safe to store.

Ingredients for "Sweet Corn Ice Cream"

5 items

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1ear of corn (150g net weight)
200mlheavy cream
1egg
30gsugar
1tbsp water

How to Make "Sweet Corn Ice Cream"

1
Peel the corn, leaving 2 to 3 layers of husk on. Rinse with water, wrap tightly in plastic wrap, and microwave at 600W for 5 minutes.
2
After microwaving, submerge in cold water to cool slightly, then peel off the remaining husks completely.
3
Cut the corn into 3 equal lengths, then cut each piece in half lengthwise.
4
Gently push the kernels off the cob with your hands, working towards the core to remove them cleanly.
5
Place the kernels in a container, add 50ml of heavy cream, and blend with a hand blender until it becomes a smooth paste.
6
Crack the egg into a microwave-safe bowl, whisk well, then add 30g sugar and 1 tbsp water and mix.
7
Microwave at 600W for 30 seconds, remove, and whisk thoroughly.
8
Microwave for another 20 seconds and whisk, then microwave for one more 20-second interval and whisk again.
9
Finally, microwave for about 10 seconds until the mixture thickens into a custard-like consistency.
10
Add the corn paste to the egg base and blend until completely smooth and uniform.
11
In a separate bowl, whip the remaining 150ml of heavy cream with a hand mixer until soft peaks form (slightly soft 8-fold whip).
12
Add all of the corn and egg paste to the whipped cream, and fold gently but thoroughly using a spatula or hand mixer.
13
Once the mixture is a uniform yellow, pour it into a shallow container or metal tray and smooth the surface.
14
Place in the freezer and freeze until completely firm.
15
To serve, let it sit at room temperature for a few minutes, then scoop smoothly using a spoon warmed in hot water.

Food Science

Why This Dish Tastes So Good

By adding sugar and water to the egg and microwaving it in gradual stages, the thermal coagulation temperature of the egg is controlled, preventing separation and lumps to create a smooth custard. Additionally, combining the rich depth of egg and heavy cream with the natural sweetness of corn balances the basic tastes, resulting in a rich, melt-in-your-mouth ice cream.

Temperature & Heating ReactionsBalance of Basic Tastes

Detailed Commentary on "Sweet Corn Ice Cream"

* Content organized by topics from the video.

Making Ice Cream with Seasonal Sweetness

Today, we are introducing a recipe for authentic, homemade sweet corn ice cream that makes the most of fresh summer corn. With just five simple ingredients—1 ear of corn (150g net weight), 200ml heavy cream, 1 egg, 30g sugar, and 1 tbsp water—you can make an exquisite dessert bursting with natural sweetness just by mixing and freezing. The host has recently fallen in love with making ice cream, even visiting top shops and comparing commercial brands. Born from this passion, this refreshing summer treat is easy to make and perfect for hot days.

Easy Microwaving to Bring Out Sweetness

We start by prepping the fresh corn. Peel the corn, leaving 2 to 3 layers of husk on, rinse it quickly under water, and wrap it tightly in plastic wrap. Microwave at 600W for 5 minutes. Microwaving concentrates and coaxes out the corn's natural sweetness. Once heated, carefully cool it in cold water to prevent burns, then peel off the remaining husks. Cut the corn into three pieces, and then slice each piece in half lengthwise. Slicing them lengthwise is a clever trick that makes it much easier to remove the kernels from the cob in the next step.

Blending into a Smooth Corn Paste

With the corn cut lengthwise, gently push the kernels off the cob with your hands. This method keeps the kernels intact. We are using 150g of fresh corn, but canned corn can be used as a substitute if fresh is unavailable. Transfer the kernels to a container and add 50ml of the heavy cream (out of the 200ml total). Use a hand blender or regular blender to process until completely smooth with no remaining chunks. Blending the sweet, microwaved corn with heavy cream creates a luxurious, velvety texture.

Making a Smooth Custard Egg Base

Next, we make the egg base that adds richness to the ice cream. Whisk one egg in a microwave-safe bowl, then mix in 30g of sugar and 1 tbsp of water. To prevent the egg from scrambling and forming lumps, microwave it in short intervals. First, microwave at 600W for 30 seconds and whisk. Next, microwave for 20 seconds and whisk, then another 20 seconds and whisk. Finally, microwave for 10 seconds until it thickens into a custard-like consistency. Add the corn paste to this egg base and blend until completely uniform.

Whipping and Freezing the Mixture

In a separate bowl, whip the remaining 150ml of heavy cream with a hand mixer until soft peaks form (slightly soft 8-fold whip). Once whipped, add the corn and egg mixture to the bowl. Gently but thoroughly fold them together using a spatula or hand mixer until the color is uniform. Pour the beautiful yellow mixture into a freezer-safe container or tray, smooth the surface, and freeze until firm. Since this recipe uses 100% heavy cream without any milk, the result is incredibly rich and decadent.

Tips for Scooping and the Rich Flavor

To scoop the frozen ice cream beautifully, here is a professional tip: let the container sit at room temperature for a few minutes to soften slightly. Then, dip your ice cream scoop or metal spoon in hot water before gliding it across the surface to create smooth, round scoops just like an ice cream parlor. Tasting it, the host exclaimed, 'So creamy and delicious!' The gentle flavor of sweet corn spreads through your mouth instantly. Because the fresh corn is blended into a fine paste, you get an incredibly smooth texture and rich depth without needing to strain it.

A Pinch of Salt for a Gourmet Twist

This recipe makes a generous batch, so we recommend portioning it into small plastic or paper cups for easy storage. It is incredibly convenient to grab a single serving whenever you want. For a delicious twist, the host highly recommends sprinkling a tiny pinch of salt on top. The salt transforms the flavor into a sweet-and-savory 'salted corn vanilla' profile that is absolutely divine. It balances the sweetness, making it a sophisticated dessert that pairs wonderfully with drinks. Since the egg base is thoroughly cooked, it stores well in the freezer so you can enjoy it safely.

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