Summer butter sugar corn is so sweet, sometimes I eat a raw ear for dessert. This Sweet Corn Ice Cream with Candied Basil dessert idea is from last summer’s “recipes to make” list. However, it never made it to the blog. This season, I was determined to make it happen.
Our weekend barbecues have lately featured sweet corn. It’s so tasty just off the grill slathered with homemade herb butter. Sweet corn is also delicious in ice cream. I admit, you need to love corn to like this ice cream. It has a strong corn flavor laced with bits of homemade sugared homegrown basil.
Ever dreamed of tasting summer in a cone? Sweet Corn Ice Cream with Candied Basil is a Scoop of Summer Magic. Imagine a creamy ice cream base, infused with sweet corn kernels cut fresh off the cob.
The journey begins with a creamy base that embraces the sweet corn flavor. These fresh, plump kernels are ready to party! After mingling with the cream, they take a well-deserved nap in the fridge for three hours. This nap is crucial—it’s their beauty sleep, ensuring the flavors blend to perfection.
Candied Basil:
While the corn is chilling out, let’s talk basil. This isn’t just any basil; it’s candied basil! Fresh basil leaves take a dip in homemade simple syrup before rolling in sugar like they’re getting ready for a glittery night out. Then, they rest on a parchment-lined baking sheet, drying into sweet, herby sparkles.
After the corn base is done chilling, it takes a spin in the ice cream maker. Watching it transform from a humble liquid to a luscious, soft-serve consistency is pure magic. Just before you think it’s ready, the candied basil joins the party, adding a pop of herby sweetness.
The final step? Transfer this soft, dreamy concoction into a freezer-proof container. It needs at least two more hours to firm up, but it’s worth the wait. Trust us. The result is an ice cream that boasts a robust corn flavor with delightful bursts of sweet basil.
Each bite is a harmonious blend of creamy, sweet corn and the aromatic surprise of candied basil. Whether you’re a corn-on-the-cob fanatic or just someone with a sweet tooth looking for adventure, Sweet Corn Ice Cream with Candied Basil is your new favorite treat. Scoop it up and savor the season!
Sweet Corn Ice Cream with Candied Basil
Ingredients
For the sweet corn Ice cream:
- 4 egg yolks
- 2 cups heavy cream
- 1 cup milk
- 1 cup white granulated sugar
- 1 cup sweet corn kernels cut fresh off the cob
For the candied basil:
- Ingredients:
- 1/4 cup water
- 1/4 cup white granulated sugar
- 1 cup tightly packed fresh basil
- 1/2 cup white granulated sugar
Instructions
Make the Sweet Corn Ice Cream:
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Whisk together the egg yolks in a heatproof bowl and set aside.
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Bring cream, milk, and sugar to a boil in a heavy-bottomed saucepan.
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Stir until the sugar has dissolved.
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Add the corn kernels and bring the mixture to a boil.
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Remove from heat.
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Strain some of the creamy liquid into a measuring cup. Take care not to add in any corn kernels.
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Whisking constantly, gently pour the hot liquid from the measuring cup into the bowl with the egg yolks until combined.
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Pour the egg yolk liquid back into the saucepan with the rest of the mixture and reheat over a low flame.
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When the mixture comes to a boil, remove from heat.
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Transfer to a heat-proof bowl and cover with plastic cling film.
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Make sure the plastic touches the custard. This prevents a crust from forming.
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Refrigerate for at least 3 hours or overnight.
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Transfer custard to the bowl of an ice cream maker.
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Process according to manufacturer instructions.
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Fold in the chopped candied basil.
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Scrape ice cream (which will now be soft serve consistency) into a plastic tub with a tightly sealed lid.
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Freeze for at least two hours before serving.
Make the Candied Basil:
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Line a large baking sheet with parchment paper.
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Place water and sugar in a saucepan over medium heat.
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Stir until the sugar dissolves.
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When the mixture becomes a syrup consistency, remove from heat and let cool completely.
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Wash and dry the basil.
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Place 1/2 cup of sugar in a bowl.
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Dip basil leaves into cooled simple syrup and roll each in the sugar.
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Place the basil leaves on the prepared baking sheet.
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Let leaves dry for about 6 hours.
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Cut into pieces.
Like this Sweet Corn Ice Cream with Candied Basil: Also, check out some of these other delicious recipes:
HERB SAUERKRAUT CORN CAKES
SAGE POTATO CORN SOUP
3 comments
A unique ice cream for sure but I'm betting it's pretty darn tasty.
Sounds divine!
What a delicious idea – melding these flavors. thanks for the idea!!