Fresh Corn Ice Cream and Peanut Butter Honey Bars

I recently bought a copy of Lisa Skye’s new cookbook, I Love Corn.  50 beautifully photographed and original corn recipes should be enough of a reason to check out I Love Corn, but even better, proceeds go to benefit my favorite charity, The Dougy Center.  Corn Ice cream has been popping up in restaurants lately and I have been dying to try it.  This ice cream is rich, has a nice dense, creamy texture, and tastes a lot like Corn Pops cereal.  My Peanut Butter Honey Bars add a nice nutty, chewy foil to the creamy corn ice cream.

For the Fresh Corn Ice Cream, adapted from I Love Corn, by Lisa Skye

  • 1 C. milk, I used 1%
  • 1 C. heavy cream
  • 1 1/2 C. fresh corn kernels, cut from the cobs, including any juices.
  • 2 corn cobs, cut into 2 inch pieces
  • 5 egg yolks
  • 1/2 C. turbinado sugar
  • 2 T. honey
  • pinch of salt
  • 1/8 t. cayenne (optional)

In a medium saucepan over medium-high heat, heat the milk, cream, corn kernels, and cob pieces to a boil.  As soon as the mixture is boiling, remove it from the heat and steep for 30 minutes, stirring occasionally.  Meanwhile, in a large bowl, whisk together the egg yolks and sugar until pale yellow.  Whisk in the honey salt and cayenne.  Remove the cobs from the corn mixture and discard them.  Pour the corn mixture into a blender and process until smooth, about two minutes.  Set the egg yolk bowl over a pot of simmering water and slowly add the corn mixture.  Cook and stir to make the custard.  Continue cooking for about ten minutes, or until the mixture coats the back of a wooded spoon.  Remove the bowl from the pot, cover with plastic wrap and chill.  The book says overnight, or at least 4 hours.  I chilled mine for two hours and it worked out fine.  Strain the chilled custard and freeze in an ice cream maker according to the manufacturer’s directions.  Transfer to a container and freeze until ready to use.  I think it reached its perfect texture after about an hour.

For the Peanut Butter Honey Bars

  • 3/4 C. butter, softened
  • 1/2 C. peanut butter, I used creamy Jiff
  • 1/2 C. honey
  • 1 C. brown sugar
  • 2 C. flour
  • 1 t. baking soda
  • 1/2 t. salt

Heat the oven to 350 degrees.  Combine the butter, peanut butter, honey, and sugar until creamy.  Add the flour, baking soda, and salt and mix until well blended.  Spread the batter into a greased 13 9 inch glass pan.  Bake for about 20-24 minutes, or until the edges start pulling away from the pan and the top is golden brown.

To serve, cut the cooled peanut butter bars into squares, and top with a generous scoop of fresh corn ice cream.



About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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2 Responses to Fresh Corn Ice Cream and Peanut Butter Honey Bars

  1. You should have been on Master Chef the other day. The category corn desserts. You would have nailed it.

  2. Chris Macca says:


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