Thursday, 24 November 2016

Sweet Corn Ice Cream 玉米冰淇淋

I was left with about 1/2 cup of steamed corn kernels after baking my corn yeast bread. While thinking of ways to make good use of these healthy grains - sweet corn ice cream flashed across my mind. After Google-ing a few recipes, I found most of the recipes involved substantial amount of egg yolks. In order not to be fretted about another leftover ingredient, for this case, the egg whites, I decided to go ahead with my own  spontaneous recipe 😌

As the richer whipping cream only constituted about half of the total quantity by weight, the ice cream was creamy but not rich. An added feature of this ice cream was - it's fiber-rich from the corn purée 🌽 Further, it was mildly sweetened.

I have to admit that I didn't scoop a nice, round ball of my sweet corn ice cream 😬 However, it was a delicious scoop of home-edition ice cream 😜


All ingredients fridge-cold if possible

100g steamed corn kennels 蒸玉米粒
70g fresh milk 鲜奶

200ml whipping cream 动物性鲜奶油
20g icing sugar 糖粉
1/2 tsp vanilla extract 香草精

1 tbsp steamed corn kernels 蒸玉米粒


1. Steam corn kernels for about 15 minutes at high heat till cooked. After cooling down to room temperature, keep in refrigerator till needed.

2. Keep the metal whisk of an electric hand blender/ mixer, a metal bowl and a piece of wet kitchen towel in the freezer for about 30 minutes. This is to prepare for whipping cream later.

3. Blend cold corn kernels with cold fresh milk in a food processor till thick and creamy. Keep in refrigeration till needed.

4. Pour whipping cream into the cold mixing bowl sitting on a frozen kitchen towel from (2). Beat the whipping cream at low speed till it becomes frothy.

Add in the icing sugar, in several batches, beat at low speed and gradually increase to medium speed, till almost reaching firm peak stage. You'll see stable wavy pattern following the trail of the whisk.

5. Add in vanilla extract and beat at low speed till well blended.
❌ Be careful not to over whip the cream as it may segregate into butter and buttermilk ❌

6.  Add in the cold corn milk purée from (3), and blend using a spatula.

7. Add in some steamed corn kernels and mix well.

8. Pour the soft ice cream into a metal container, cover with a lid, and keep in the freezer for about 1 hour.

9. After 1hour, take out the soft ice cream, and give a few stirs to break out the ice crystals.
Repeat this process a few times till the mixture becomes thicker and thicker.

10. After the final.stir, cover the ice cream with a paper kitchen towel and a lid. Freeze it overnight ⛄

11. Let the ice cream thaw for about 10 minutes in room temperature before scooping and serving 😋
Enjoy 🍧🍦

Or, thaw the frozen ice cream in the fridge compartment for about 1 hour. I find this method of thawing will give the ice cream a more uniform temperature. In other words, you would not see the edge of the ice cream melted, while the centre is still hard 😀


  1. I loved sweet corn ice cream very much but since I came to Australia I've never eaten it and sort of forgotten about this flavour. Your post just reminded me what I've been missing all these years! Thanks for sharing NgaiLeng.

    1. Thank you Veronica for leaving me a sweet message 😘 Agreed with you, this traditional sweet corn flavour seems to be forgotten by manys and is difficult to find nowadays 🤔


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