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Homemade Cornbread Ice Cream Recipe

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4.3 from 9 reviews

This Homemade Cornbread Ice Cream combines the rich creaminess of classic custard ice cream with the unique texture and subtle sweetness of cornbread pieces. Infused with honey, vanilla, and a hint of cornmeal, it offers a delightful twist on traditional ice cream that is both comforting and inventive, perfect for warm weather treats or any time you want a dessert with a nostalgic Southern flair.

Ingredients

Cream Base

  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 1/2 cup granulated sugar (divided into 1/2 cup and 2 tablespoons)
  • 1/3 cup fine yellow cornmeal
  • 1/2 cup honey
  • 1 tablespoon vanilla extract or paste
  • 1/2 teaspoon salt

Custard

  • 4 egg yolks

Mix-ins

  • 1 1/2 cups cubed cornbread

Instructions

  1. Freeze ice cream maker bowl: Ensure your ice cream maker bowl is fully frozen according to manufacturer’s instructions so it is cold enough for churning the custard.
  2. Heat cream mixture: In a medium saucepan, whisk together heavy cream, milk, 1/2 cup sugar, cornmeal, honey, vanilla extract or paste, and salt. Heat over medium heat until the mixture begins to lightly simmer, stirring occasionally to prevent scorching.
  3. Prepare egg yolks: In a separate medium bowl, whisk together egg yolks and the remaining 2 tablespoons of sugar until the mixture is very smooth, about 2 minutes, which helps incorporate air and dissolve the sugar.
  4. Temper egg yolks: Slowly pour approximately 1 cup of the warm cream mixture into the egg yolk mixture while whisking constantly to gently raise the temperature without cooking the yolks.
  5. Combine and thicken custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Return to medium heat and continuously whisk until the custard thickens. You will notice whisk marks holding in the mixture. Continue whisking for another 1-2 minutes to avoid curdling.
  6. Strain custard: Remove the pan from heat and pour the custard through a fine mesh sieve into a heat-proof bowl to eliminate any lumps or bits of cooked egg for a silky texture. Cover the surface directly with plastic wrap to prevent a skin from forming.
  7. Chill custard: Refrigerate the custard for at least 2 hours until completely chilled, which is crucial for proper churning and texture.
  8. Blend custard (optional): For extra smoothness, blend the chilled custard with an immersion blender for about one minute to break down any remaining graininess from the cornmeal.
  9. Churn ice cream: Pour the custard into your frozen ice cream maker bowl and churn according to your machine’s instructions, typically about 20 minutes, until it reaches a soft serve consistency.
  10. Add cornbread pieces: Fold the cubed cornbread gently into the churned ice cream to evenly distribute the chunks without breaking them up.
  11. Freeze until firm: Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.
  12. Serve and enjoy: Scoop the ice cream into bowls or cones and enjoy the delightful contrast of creamy ice cream and tender cornbread pieces.

Notes

  • Freezing the ice cream maker bowl overnight will ensure proper consistency during churning.
  • Be careful not to overheat the custard mixture to prevent scrambling the eggs.
  • The immersion blender step is optional but helps create a smoother ice cream texture by reducing graininess from cornmeal.
  • Use freshly baked cornbread for the best flavor and texture in your ice cream.
  • If cubed cornbread is too soft, toast lightly to prevent it from becoming mushy in the ice cream.
  • Stir in cornbread gently to preserve chunk integrity and avoid overmixing.
  • For a different flavor twist, consider adding a pinch of cinnamon or a splash of bourbon to the custard.

Find it online: https://marthatasty.com/homemade-cornbread-ice-cream-recipe/