Total 5 hours and 35 minutes
Active 35 mins
Makes about 1 quart
Sweet corn ice cream is simple and brilliant. This version was inspired by one Melissa Clark published some years back in The New York Times, but with a couple of changes and substitutions of my own. I use cream cheese instead of sour cream and evaporated milk in place of whole milk, then add an extra egg yolk to the mix, all of which I think give it a particularly smooth, rich texture.
TIP: Scoop the ice cream while it is still slightly soft from the ice cream maker, or if you’ve frozen it ahead, let it sit at room temperature for about 15 minutes before scooping so it’s really creamy. Dipping your ice-cream scoop in hot water between scoops will make the process easier.