Mark Greenaway’s Sweetcorn Icecream

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Latin America

”The idea of sweetcorn in a dessert may sound a little unusual but it has been a favourite ice cream flavour in Latin America for generations. The natural sweetness in the corn means that less sugar is added to the custard. Infusing the milk and cream with the sweetcorn gives a subtle flavour to the ice cream along with a beautiful yellow hue. I have enhanced the colour and flavour by adding a pinch of saffron.“ Mark Greenaway

Makes 1 L of ice cream



550g sweetcorn

A pinch of saffron

470ml milk

470ml double cream

150g sugar

10 free range egg yolks



  1. Add the sweetcorn and saffron to a pot along with the milk, cream, and 100g of the sugar. Bring the mixture to a boil, stirring, then turn off the heat.
  2. Using a Kenwood hand blender, purée the mixture. Infuse for 1 hour.
  3. Bring the mixture back to a simmer, then turn off the heat.
  4. In a small bowl, whisk the egg yolks and remaining 50g of sugar using a Kenwood hand mixer.
  5. Add a splash of the hot cream mixture to the yolks, stirring constantly.
  6. Add the yolk mixture to the saucepan while stirring.
  7. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
  8. Pass the custard through a fine sieve, pressing down on the solids, discard solids.
  9. Let the custard cool, then cover and chill for at least 4 hours.
  10. Churn in a Kenwood ice cream maker according to the instruction book.


Kenwood, the UK’s leading kitchen appliance expert, has launched its ‘Around the World in 80 Plates’ e-booklet to inspire our nation of food-lovers to be even more curious and adventurous with global cuisine. To find out more about Kenwood and the Around the World in 80 Plates list, visit

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