4-Ingredient Sweet Corn Ice Cream
No-churn ice cream flavored with fresh, sweet corn
Prep Time10 minutes mins
Chill Time5 hours hrs
Total Time5 hours hrs 10 minutes mins
Servings: 1 quart
- 14 oz can sweetened condensed milk
- 2 cobs corn off cob, cooked, and pureed
- 2 cups heavy cream
- ¼ teaspoon kosher salt Diamond Crystal
Chill a metal loaf pan.
Whisk sweetened condensed milk, pureed corn, and salt together.
Beat the heavy cream till stiff.
Fold the corn mixture in to the whipped cream and mix thoroughly.
Pour into chilled loaf pan and chill until ice cream texture, about 5 hours.
I like to use a metal loaf pan because metal will get much colder than glass or Pyrex, and I like to chill it before I make the ice cream so it's already cold when I pour the ice cream mixture into it.
When whipping your heavy cream into whipped cream, you don't want to overwhip. To know if it's done, stick your whisk straight down into the mixture, and pull it straight up. If it holds the shape of a peak without flopping over to the side, it's ready!