Sweet Corn Ice Cream with Basil

Serves 6 · 30 min prep · 25 min cook

Estimate for one serving

• 312 cal
• 5g protein
• 28g carbs
• 21g fat
• 2g fiber

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Ingredients

• 3 cups fresh sweet corn kernels
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1/2 cup packed fresh basil leaves
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 2 tbsp fresh basil leaves for garnish

Instructions

1. 1Husk the corn and cut the kernels from the cobs into a bowl, then scrape the cobs with the back of a knife to release the milky pulp into the same bowl.
2. 2Combine the corn kernels, pulp, whole milk, and half of the heavy cream in a medium saucepan. Bring to a gentle simmer over medium heat, then reduce heat and steep for 15 minutes, stirring occasionally, until the milk smells sweetly corny.
3. 3Remove from heat and stir in the fresh basil leaves. Cover and let steep 10 minutes so the basil perfume infuses the warm dairy.
4. 4Strain the mixture through a fine-mesh sieve into a clean bowl, pressing firmly on the solids with a spatula to extract as much liquid and flavor as possible. Discard the solids.
5. 5In a separate bowl, whisk the egg yolks with the granulated sugar and salt until pale and slightly thickened, about 2 minutes of vigorous whisking.
6. 6Slowly stream the warm corn-basil milk into the yolk mixture while whisking constantly to temper the eggs without scrambling them.
7. 7Pour the custard back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and reaches 170–175°F, about 5–8 minutes. Do not boil.
8. 8Strain the custard once more into a clean bowl. Stir in the remaining heavy cream and vanilla extract. Cool to room temperature, then cover and chill at least 4 hours or overnight until very cold.
9. 9Churn the chilled base in an ice cream maker according to manufacturer directions until it reaches soft-serve consistency, usually 20–25 minutes.
10. 10Transfer to a freezer-safe container, press parchment on the surface, and freeze until firm, at least 4 hours. Scoop into bowls and finish with a few torn fresh basil leaves.