Sweet Corn Ice Cream (CSA Week 6)

When I picked up this week's share, I was pretty excited, and if you look closely, you'll see why...

The first early corn!!!  I mean, I love everything from the fresh peas and kale down to the cucumber and squash, but corn is special.  :)

Call me crazy, but I've wanted to make corn ice cream for well over a year now, so I decided I would do it before it got to be too late again.  There are many versions out there, but none of them seemed to fit exactly what I wanted to do so this is my version.

Sweet Corn Ice Cream
Yield ~2c

I opted to leave the corn in the ice cream to give it some texture, but it becomes a little chewy and is not something everyone will enjoy.  If you're not sure, I'd strain the mixture and top it with some corn kernals if you'd like.  Or perhaps some caramel sauce...  caramel corn ice cream?

2 ears of corn
1 can lite coconut milk
1/3c evaporated cane juice (or granulated sugar)
seeds of 1/2 vanilla bean
pinch of sea salt
1/4c milk (I used almond milk)
1T arrowroot

Cut the corn kernals from both ears of corn and add the kernals (I got 1 1/2c) and cob to a medium saucepan.  Add sugar, vanilla bean and pour in coconut milk.  Turn heat to medium low and cook to boiling, stirring occasionally to make sure the sugar dissolves.  Turn off heat and let the cobs steep for awhile, ~1hr or so.

Remove the cobs and transfer mixture to a blender.  Add a pinch of sea salt and blend well.  Strain, if desired, to remove corn pieces and store in an airtight container in the fridge until mixture is well chilled.

Churn in an ice cream maker according to manufacturer's directions.

I might just have to put corn in some more desserts this summer ;)  But first I'll indulge straight off the cob!!


Have you ever tried corn ice cream, or any other crazy dish with corn??