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Sweet corn ice cream is a uniquely Mexican frozen treat with a naturally sweet flavor. This family-friendly dessert celebrates Mexico's beloved maize in a creamy, refreshing form.
Place fresh corn kernels and whole milk in a blender, and blend until the corn is fully pureed and mixture appears smooth.
Pour the blended mixture into a saucepan. Add heavy cream and sugar, then bring to a gentle simmer over medium heat, stirring frequently to prevent sticking. Do not let it boil.
While the corn mixture is heating, in a separate bowl, whisk the egg yolks thoroughly. Once the milk mixture is hot, slowly whisk about 1/2 cup of it into the yolks to temper them.
Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 minutes. Remove from heat immediately to prevent overcooking.
Strain the mixture through a fine mesh sieve into a clean bowl to remove any corn solids. Whisk in sweetened condensed milk, salt, and vanilla extract until well combined. Cool the base completely in the refrigerator for at least 2 hours.
Once chilled, churn the mixture in your ice cream maker according to manufacturer's instructions. Transfer to a container and freeze for at least 2 hours or until firm before serving.
