We'd like to challenge any taste testers of this recipe to recognise that this is made with sweetcorn!

2 Ears of Sweetcorn

1 cup Double Cream

11/2 cups Milk

1/2 cup Sugar

4 Egg Yolks

1/2 Tspn Vanilla Extract


1 Cup is about 250ml.  As long as you use the same measurement throughout, the ratio should be fine

Grate the kernels and their ‘milk’ off their cobs.  Combine Cream, Milk and Corn in a saucepan over medium heat.  Bring to simmer.


Whisk Sugar and Egg Yolks until pale and thick. 


When Cream mix reaches a simmer, slowly ladle 1/2 cup of it into the Egg/Sugar mixture, whisking constantly.  Repeat with another ladleful until used up.


Reduce heat to low and whisk warmed Egg mix into the saucepan, cook whisking until the mixture thickens a bit, about 5 mins.


Pour mixture into a bowl, stir in vanilla, cover with plastic wrap, chilling for at least 2 hours. (You want to try to avoid it making a ‘skin’.)


Freeze in an ice cream maker or scroll down to ‘Get Salty and Icy’ in this link for details of how to freeze using ice, salt and 2 pans.