Ontario Sweet Corn Ice Cream (gf) Recipe

Prepare corn-infused milk

Remove kernels from 4 ears of fresh Ontario sweet corn to yield about 2 cups. In a medium saucepan, combine the corn kernels and whole milk. Heat over medium until just simmering, stirring occasionally, then reduce heat to low and simmer gently for 8 minutes to extract corn flavor.

Strain and purée

Remove pan from heat. Using an immersion blender or transfer to a blender, purée the corn and milk until smooth. Strain the puréed mixture through a fine-mesh sieve or chinois into a clean saucepan, pressing on solids to extract liquid; discard solids. You should have richly flavored corn-infused milk.

Warm cream and sugars

Return the strained corn-milk to low heat. Add heavy cream, granulated sugar, and light brown sugar. Warm gently until sugars dissolve and mixture is hot but not boiling (do not simmer vigorously).

Temper egg yolks

Whisk the egg yolks and fine sea salt in a medium bowl until smooth. Slowly ladle about 1/2 cup of the hot corn-cream mixture into the yolks while whisking constantly to temper. Continue adding hot liquid in 2–3 additions until yolks are warmed and mixture is smooth.

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining corn-cream. Cook over low–medium heat, stirring constantly with a heatproof spatula or wooden spoon and scraping the bottom, until the custard thickens enough to coat the back of the spoon (approximately 6–8 minutes and the temperature reaches 175–180°F / 79–82°C). Do not boil.

Finish and chill

Immediately remove from heat and stir in vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to ensure smoothness. Place bowl in an ice bath and stir occasionally until it cools to room temperature, then cover and refrigerate at least 4 hours or overnight until thoroughly chilled.

While the custard chills, prepare the gluten-free feuilletine-inspired crunch. In a small skillet over low heat, melt the unsalted butter. Add the crushed gluten-free crisped rice cereal, powdered sugar, and pinch of salt. Stir constantly for 2–3 minutes until cereal is evenly coated and slightly toasted. Spread the mixture on parchment to cool and crisp further. Break into small clusters once fully cooled. Store in an airtight container until assembly.

Churn

When the custard is thoroughly chilled, pour it into your ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency (typically 20–30 minutes).

Layer with dulce de leche

Spoon a third of the churned ice cream into a freezer-safe container. Dollop and gently ripple about 3 tablespoons of dulce de leche over the layer. Add another third of ice cream, more dulce de leche (3 tablespoons), then the final ice cream layer. Swirl the remaining dulce de leche on top and use a knife to create gentle ribbons; do not overmix—retain visible ribbons.

Freeze to firm

Press a sheet of plastic wrap directly on the surface of the ice cream to minimize ice crystals and freeze until firm, at least 4 hours or overnight.

Serve

Scoop ice cream into bowls. Sprinkle a generous pinch or two of the gluten-free feuilletine crunch over each serving. If desired, warm a tablespoon of dulce de leche and drizzle lightly, then finish with a small pinch of fine sea salt and optional reserved corn kernels for color and texture.