No Churn Corn Ice Cream

Indulge in Creamy Delights

Spare yourself the effort of tracking down an ice cream maker for this uncomplicated no-churn ice cream—simply seek out the freshest, most delightful summer corn. Blend the corn kernels in a food processor until smooth, then strain and simmer them to produce a delectable sweet pudding that serves as the fundamental element of this heavenly dessert. For a delectable touch, drizzle store-bought dulce de leche over the top to add a perfect buttery-sweet touch.

Photo: Johnny Autry

Ingredients

10 cups fresh yellow corn kernels (from 12 large ears)
1 3/4 cups heavy cream
1 cup sweetened condensed milk 
1 teaspoon vanilla extract 
1/4 teaspoon kosher salt 
Waffle cones (optional) 
Dulce de leche or caramel sauce (optional)

Directions

Working in batches, process corn kernels in a food processor until very juicy, about 15 seconds. Press processed corn through a fine wire-mesh strainer into a bowl to yield about 2 cups corn juice; discard solids. 
Transfer corn juice to a large nonstick skillet; bring to a simmer over medium-low, stirring constantly with a heatproof rubber spatula. Simmer, stirring constantly, until thickened to a pudding-like consistency and reduced to about 1 cup, 8 to 12 minutes. (When the spatula is dragged through the corn mixture, it will hold a line for about 2 seconds before flowing to fill the gap.) Remove from heat. Press corn mixture through a fine wire-mesh strainer into a large heatproof bowl; discard any solids. Let corn mixture cool to room temperature, stirring often, about 15 minutes.  
Beat cream, condensed milk, vanilla, and salt in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold into corn mixture in 2 additions. Pour into a 9- x 5-inch loaf pan; press a piece of plastic wrap directly on surface of corn mixture. Freeze until firm, at least 12 hours. Serve scoops of sweet corn ice cream in waffle cones; drizzle with dulce de leche or caramel sauce, if desired.