No-Churn Sweet Corn Ice Cream - From Our Mexico Trip With Friends - Glen And Friends Cooking

Ingredients

• 2 cup Fresh Sweet Corn Kernels (Removed from about 2 medium cobs)
• 1 cup Whole Milk (Full‑fat for richer flavor)
• 2 cup Heavy Whipping Cream (35% fat, chilled)
• 1 can Sweetened Condensed Milk (14 oz can)

Instructions

1. Remove Corn Kernels

   Using a sharp knife, cut the kernels off two fresh corn cobs into a bowl; you should have about 2 cups of kernels.

   Time: PT10M

2. Cook Corn and Milk

   Add the corn kernels and 1 cup whole milk to a saucepan. Heat over medium‑low heat, stirring occasionally, for about 15 minutes until the corn softens and the milk is infused with corn flavor.

   Time: PT15M

   Temperature: medium-low heat

3. Blend the Mixture

   Transfer the hot corn‑milk mixture to a blender. Blend on high for 1–2 minutes until completely smooth.

   Time: PT2M

4. Strain the Corn Milk

   Place a fine mesh strainer over a large bowl and pour the blended mixture through, using a spoon to gently press the liquid through. Discard the remaining solids.

   Time: PT5M

5. Chill the Corn Milk

   Cover the bowl and refrigerate the strained corn milk until completely cold, at least 1 hour.

   Time: PT1H

6. Whip the Cream

   In a clean mixing bowl, whip 2 cups heavy cream with a hand mixer until stiff peaks form, about 5 minutes.

   Time: PT5M

7. Combine All Components

   Measure 1 cup of the chilled corn milk. In the bowl with whipped cream, add the corn milk and one 14‑oz can of sweetened condensed milk. Fold gently until just combined.

   Time: PT2M

8. Freeze the Ice Cream

   Transfer the mixture to a freezer‑safe container, smooth the top, cover, and place in the freezer for 3–4 hours, or until firm. For an extra‑smooth texture, stir once after 2 hours.

   Time: PT4H

Nutrition Facts

Calories

540

Protein

6 g

Carbohydrates

70 g

Fat

30 g

Fiber

2 g