No-Churn Sweet Corn Ice Cream - From Our Mexico Trip With Friends - Glen And Friends Cooking

[@mrobertson9222]

Try using a nut milk bag (I use that brand one as the bag lasts forever and doesn't tear) after you do the fine mesh strainer. You'd be amazed what all it will catch and will allow for the smooth texture you are looking for without altering the recipe in anyway.

[@clbudd]

I've been making sweet corn ice cream for a few years now. Similar technique, but I use a potato masher to extract the corn milk from the kernals and let it steep for 15-20 mins. Make the ice cream and stir blueberries and the end of the freezing process. Delicious.

[@maxmenconi8629]

You should make a tres leches type cake with cornbread as the cake and corn milk as one of the milks

[@rachelsfoodventures54]

I request no-churn eggnog ice cream or gingerbread icecream for the holidays!

[@EastSider48215]

I second!

[@lesliemoiseauthor]

I never would have thought to put corn and ice cream together, but this looks and sounds great. Subtle. Can't wait for the cornbread and the trip recipes!

[@maureenhargrave3568]

A friend from Mexico taught me that the husk from cut off kernels have a huge amount of silky juice and flavor. She said to cut the husk in smaller pieces and put them in the cut corn when cooking, discarding them when done or run a knife down the edge to collect the juice.

[@Flexicokerboy]

I need to try this! One of my favorite things when visit family in Puerto Rico is to go get Helado de Maiz from the chinese ice cream parlors. Its something i've never been able to find state side, even looking in the asian markets. They sprinkle alittle cinnamon ontop too. Soo good

[@quiltbugj]

Went to Oaxaca this past July and the food was wonderful - can´t wait to go back!

[@JoshJordison]

An ice cream shop around the Des Moines, Iowa area sells a sweet corn ice cream every once in a while. I believe it is a the special flavor for a month. It’s fairly smooth but does have chucks of corn in it. It’s refreshing ice cream.

[@MiB94]

Sweet corn ice cream is soooo good! Very popular here in Brazil as well, it's one of my favorites.

[@missbee431]

It looks like a wonderful trip! I would love an opportunity to join one. As an aside, regarding cutting fresh corn off the cob, I run the back of my large chef knife up the cobs to extract all of the remaining juice or “cream”. There is a lot of flavour to be had there. Love your channel!

[@shuvanidev]

What a great idea! One trick that I use when I make corn chowder is to not only cut the kernels from the cob but I also run the back of my knife over the cobs to extract the corn "milk". I also add the cobs to the milk and stock and allow it to simmer a bit to extract more corn flavor. I think one could also do this to get more corn flavor in the ice cream. But gosh, it sounds so good. Thank you!!

[@kurtisburtis]

I do something similar to this: NOT cut the kernels too close to the cob (where the fibrous bit is); and use the back of the knife to extract more of the milky bit behind. Glad to hear I didn’t just make it up myself. 😁

[@shuvanidev]

@@kurtisburtis No, neither of us did. It's a common method of removing corn to make southern fried corn :)

[@larryjohns8097]

I had TEQUILA ICE CREAM in a village near Chapala

[@lesliemoiseauthor]

🤯

[@claudetteakintobi7674]

I will definitely try this recipe. I love cream style corn with condensed milk!

[@pennythatcher1306]

That must have been wonderful! That's so nice of you to share all of your recipes with us! I want to try all of them too! Thank you ☺️🇲🇽

[@MundoHondo]

Looking forward to the DF/Oaxaca inspired recipes.

[@SuHu62]

I think I might want to eat some of this with a piece of the upcoming cornbread.

[@lesliemoiseauthor]

Oooooo

[@joantrotter3005]

I can't have corn, but that combination actually sounds good. Especially a more cake leaning corn bread perhaps?

[@SuHu62]

@@joantrotter3005 I've had strawberry shortcake done with a cakier cornbread that was surprisingly good.

[@Curvesohyeah]

Cut into cubes...sautéed in butter until brown & sprinkled on top of the ice cream. 😋

[@SuHu62]

@@Curvesohyeah glazed cornbread croutons?

[@murlthomas2243]

I have been wanting a corn ice cream recipe, so thank you! I can hardly wait to try it!

[@gmart225]

It's gonna sound awfully cheesy but I do believe these videos will last for some while even after we're all dead - at least as a very good semi-academic compendium of cooking. Thanks Glen. I am down with a cold and your videos are a savior as usual!

[@lwm4kids]

Thanks for taking us along on what looks like a great trip! My immediate reaction was "how great it was in a Post Covid world to get together (w/masks) and eat and enjoy good food and new friends" - take care and stay safe! You both are great to watch! ❤️

[@juliarichards5194]

I am so excited to see your Mexican recipes! Thank you!

[@Sldejo]

Corn and ice cream? I’m here for it.

[@exchangestudent2]

I live among the corn and bean fields of Illinois and never thought of corn ice cream before.

[@larrymcardle]

This sounds delicious. Also makes me wonder if I could make a cucumber ice cream, because a cucumber vanilla shake is so refreshing.

[@Barosunflower]

How do you make, I still have a few cucumbers, thank you

[@GizmoFan1]

Tasting History has a video on that, it works really well.

[@IsaacIsaacIsaacson]

The Victorian Way with Avis Crocombe made cucumber icecream

[@MigGa-yu5xv]

You can make paletas de pepino, maybe as a sorbet. Or a tzatziki ice cream sounds tempting.

[@antoniomromo]

You could make it the same way he did with the corn, but change the method slightly. You would want to peel and remove the seeds from the cucumber (the skin and seeds have a bitter flavor which you can leave if you like the bitterness). Then blend the cucumber and milk together but don't heat them. Then use a cheese cloth or kitchen towel to strain the liquid. Then just follow the rest of the corn recipe as is.

[@kathrynkabara9861]

Could you use canned or freeze dried? Pur fresh sweet corn will be finished this week with a killing frost. Your trip looked so fun!!! Can't wait to hear and see more of your trip! Thank so very much for sharing!!🥰

[@urouroniwa]

The base recipe for this no churn ice cream is amazing! I can't thank you enough for it. Last time I made Bourbon Strawberry Jam ice cream (200 ml cream, 100 ml evaporated milk, 15 ml bourbon, some strawberry jam... maybe 70 grams... I can't remember). A bit sweet because the jam is sweet, but still awesome. Next I'm trying Campari and jam. I've been amazed at how much the alcohol character comes through given that there is so little. It gives so much versatility to the ice cream.

[@davidwasley7882]

Reminds me of something similar to what I tried at college. It was a popcorn ice cream recipe. They soaked buttered popcorn in milk to get the flavor of the popcorn into the milk then strained it through a sive.

[@texasceechelle]

This looks so good I am going to make it tomorrow! I wish I could go on the next trip, but I can’t. Thanks for sharing!

[@blindmango69]

This sounds really good. A must try.

[@callioscope]

I know I would love this. Thank you so much for the recipe.

[@raulmaldonado6026]

I remember having corn ice cream in Puerto Rico and it being better than most of the usual flavors

[@saberkite]

I love corn ice cream. Gonna give this a try.

[@LBrobie]

saw the description and thought, "corn ice cream? well...i've seen parmesan ice cream done, so this should be interesting." although i'm not a fan of sweetened corn - especially creamed corn - it sounds like it doesn't taste like that. it looks incredibly yummy!

[@alchemikas555]

What if you used evaporated milk (non-sweetened) to boil the corns in? wound't it make even smoother consistency of the ice cream? thanks for a great content.

[@JC-wv7om]

I bet 2-4 bags of corn silk tea steeped in the dairy would help the flavour without contributing to texture issues (I've used the tea and a tea syrup in cocktails/drinks).

[@clbudd]

You can buy corn extract too.

[@pattynabozny1503]

@@bsteven885 - Amazon has it.

[@Barosunflower]

I used the last of my sweet corn, yesterday. Could you use freeze dried or canned corn 🌽?

[@lisaboban]

your videos are so lovely!!!

[@johnweaver4564]

Looks great. I would add a pinch of salt. Maybe vanilla. I make a Sweetcorn cheese cake with a maple bacon topping. Strange perhaps, but it works.

[@michaelgross7724]

For those who like salt and pepper on their sweet corn; Glen made a peppercorn ice cream sometime back. It might not be a bad idea to throw some peppercorns and a little bit of salt in the pot when making the corn milk!

[@katgore99]

Thank you for sharing

[@pauldi7268]

I think you missed a treat, i think this would be amazing to add a tablespoon or two of Mellow Corn whiskey!

[@192tyler]

Glen! I just picked up a copy of the Good Housekeeping cookbook, first edition, for 5$ at a yard sale! I’m ecstatic :p

[@Maxwellwhynot]

I'm going to give this no churn recipe a go with grape jelly.

[@Maxwellwhynot]

Didn't go great, I put in 8oz of grape jelly and it wasn't nearly enough. I ended up making LaCroix strength ice cream. Texture is awesome though, as it the method.

[@thatrick]

Would you consider making churn and no churn ice cream recipes at the same time on the same video? I really prefer the texture of churn ice cream. Love your videos!!!

[@oldgravely]

Nice

[@kristalcuthill1338]

I've got one for you Glen. What about Horchata Ice cream? 🤯😮🥰 I would seriously dig that!

[@noelwade]

It was a good group of folks, and you two (Glen & Julie) made it awesome! Can't wait to see your takes on the recipes we got to enjoy in Mexico. But honestly if you can just figure out how to make atole or churros as tasty as the ones we had in Mexico City, the rest of the recipes are superfluous! ;-)

[@ThomasJBrown]

Oh man, those churros...

[@kdtarabell]

Not related , I made that butter tart rhubarb pie yesterday, today it is all gone Thanks for this YUMMY recipe Kirsten D OntCanada

[@igiveupfine]

really accessible, but i wonder if glen would like a ninja creami. that $200 ice cream blender thing. wait, does he have an actual ice cream churn? i was thinking about getting a creami. i thought it would be smaller/cheaper than a real churning thing.

[@EastSider48215]

This looks delicious, but the promise of cornbread is really enticing.

[@patmos68]

First, the ice cream looks delicious. I was looking at the "Eagle Brand" condensed milk which reminded me of my mother sending me, many many years ago, to get condensed milk to make her lemon pies. She made pies for our restaurant and would send me to the A&P store that was a block away from our house to pick stuff up for her. The A&P store carried two brands of condensed milk that she would use for her pies. Eagle Brand and Dime Brand, needless to say, they don't make Dime Brand anymore.,

[@ThomasJBrown]

It's very weird seeing myself in a Glen & Friends video. Mexico was a ton of fun, and the food was fantastic. This sweet corn ice cream was definitely a pleasant surprise when we first tasted it. If you're wondering whether it's worth it to go on a trip with Glen and Julie... It is.

[@noelwade]

100% agree, on all points! Thanks for helping to make it such a good trip.

[@Markephillips77]

The Corn Kid was so sad when you said “It’s not…corn.” 😂 All I could think about the whole time was that big lump with knobs…it has the juice!

[@AgrippaKCsGunTime]

I want to apologize to Mr. Glen... I love this channel. I have recreated many of the recipes. I am on some medication and while watching this I was having some of the meanest snarkiest thoughts I think I have ever had as a running commentary. Normally I wouldn't care, but his video persona is so Canadian that I literally am apologizing publicly for thoughts nobody can hear because I truly believe he is a good and decent human and in no way deserves to be critiqued about his work.

[@The_Cookie_Knight]

Did an egg-based sweet corn ice-cream this week but the custard overpowered the corn flavour. I'll give this one a try.

[@rabidsamfan]

Did you get the recipe for atol de elote too? I mean, the ice cream looks nice, but It made me hungry for a nice warm cup of atol de elote.

[@noelwade]

We actually had a few cups of atole while we were wandering in Mexico City, and it was delicious! I'd love to learn how to make it.

[@ramonitar3628]

Just add cinnamon powder and you will fall love with it, 😊

[@larryjohns8097]

Mexico has Elote. Corn is good !

[@larryjohns8097]

Could you use half and half in the first part instead of regular milk ?

[@GlenAndFriendsCooking]

Yes

[@HansMaximum]

I was hoping Jules would take a bite and exclaim "It's Corn!"

[@yonkersz]

A big lump of knobs

[@peregrine1970]

Hrm... serve it on some thinner and crispier cornbread with a light drizzle of honey over the top.

[@IQTech61]

"I'll just whip this cream..." YOU VILLAIN! What did that cream ever do to you? :: giggle/snort ::

[@zissou666]

Do you have a list of all the places you went and had food when you were in Mexico? My next big travel will be to Mexico and I would love to go to nice places you can recommend

[@donnababylon]

I have two ears of cooked corn leftover. Can I use them for this recipe?

[@SaberTech01]

Would love to see the original recipe using the ice cream machine.

[@RazvanMihaeanu]

Needs more Squozen Cola syrup on top!

[@catherinewhite2943]

I very much like the phrase "scoop-ably hard."

[@peterb6836]

Is it possible to make it without the condensed milk? Or?..

[@thomashowe5291]

Is that sweetened condensed milk?

[@GlenAndFriendsCooking]

If you are in the USA or Canada... if the can says 'condensed' it has to be sweetened. It is the only kind.

[@ludingtonian584]

Instead of cutting right down to the cob, try cutting only about 2/3 of the way. Then use the side of spoon to scrape out the remaining juices. This avoids the most fibrous bits of the kernel whilst also getting all the good stuff. Also, FWIW, when cutting corn of the cob, I invert a ramekin or similar in a large mixing bowl and stand the cob on that ramekin. This seems to prevent the kernels pinging across my kitchen. LOL

[@danielullfig6933]

You need one of those stone mills they use in India

[@DustyMagroovy]

Will it blend?? Blendtec!

[@OehlJim]

While watching this, an idea popped into my head...how about a pinch of chipotle powder added to the mix?

[@joantrotter3005]

Update when you make it! I can't have corn, but I love chipotle mustard. I make ham sandwiches on cinnamon raisin bread with chipotle mustard, and Hellman's or creamy Italian dressing. So I'm just curious! Sometimes food combinations just taste SO different than expected 😆

[@noelwade]

Having tasted the original, I think if you like sweet & spicy (such as chocolate bars with chili powder) you could totally make this work. You'd just want to be careful with the spicing (better to get too little than too much).

[@ericmarsh8854]

You’ve yet to let me down. I’ll have to give this a try, but I can’t tell my family what it is or they won’t try it.

[@Curvesohyeah]

That's ok...more for you!

[@larryjohns8097]

SWEETENED condensed milk im assuming ?

[@CheeseDud]

Yes. In Canada they just call it condensed milk, but it is the same as what Americans call sweetened condensed milk.

[@GlenAndFriendsCooking]

If the can says condensed in Canada or the USA - it has to be sweetened.

[@noelwade]

@@GlenAndFriendsCooking - You're going to be stuck repeating this tidbit until the heat-death of the universe. ;-)

[@Chudhole]

It’s Corn!

[@Tikisri]

It's CORN!

[@TheMimiSard]

It may not be an idea I have encountered, but since corn syrup is from, well, corn, the idea of sweet corn ice-cream sounds... logical.

[@Lycandros]

Icecreamed Corn

[@SteiniDJ]

This question might offend more than a few viewers: could fresh corn be substituted for canned? I haven't seen a fresh cob in stores where I live for years and years.

[@GlenAndFriendsCooking]

Frozen corn would probably work better, but canned could work.

[@bilalayub6333]

What about cornmeal?

[@SteiniDJ]

@@GlenAndFriendsCooking I didn't even give frozen corn a thought. Great suggestion, thank you

[@palarious]

a spicy corn ice cream would likely bump it up a notch

[@johniwan1]

I was wondering what would happen if the corn "fell" on the grill as I was walking by and accidentally got fire roasted first... Ooohhh, I'll bet that would be horrible =-)

[@MichaelEllisYT]

Is it possible to make a non-dairy version of this? I know it wouldn't technically be a "cream" at that point.

[@juliettestofmeel]

Was thinking it might be possible with df milk, whipped coconut cream & coconut condensed milk…

[@dougthatcher3521]

Who would've thunk it!

[@paulalexander8305]

When cooking the corn in the milk how come you didn't add the corn cobs? They have lots of flavor in them I just wondered if they had something else that would really Ruin Ice cream

[@larryjohns8097]

A way to make this recipe in a small churn the kind you freeze the small churn for a couple days first ?

[@GlenAndFriendsCooking]

If you wanted to churn this base it would work out fine.

[@tehpanda64]

probably don't have to strain the corn milk if you were going to make corn bread with it anyway haha

[@normanwilson4450]

This looks and sounds nice, but where dose the sweetness comefrom? as you never put any sugar in this mixture.

[@lellab.8179]

In this kind of no churn ice cream, the sugar comes from the condensed milk. There's plenty of sugar, in it.

[@normanwilson4450]

ah ok, most of our condensed milk in the uk is unsweetened. so i would need to hunt for the sweetened version

[@future.homesteader]

@@normanwilson4450 Google diy sweetened condensed milk. It's actually easy to make yourself.

[@carychiasson9834]

246 Days NO coffee or caffeine for me today.

[@johnmirbach2338]

🤓👍👌✌🖖😎

[@sonicase]

it's corn....a big lump with knobs

[@shawnleitch5208]

I am struggling with the idea of corn ice cream....

[@joantrotter3005]

Me too, even if I could eat corn! The texture I'm imagining feels weird, but I think it will taste good. My brain went to vegetables we use in other sweets. So zucchini, cucumber watermelon, navy bean pie, red bean paste, pumpkin, other squash, and there was a place in Tacoma that had tomato ice cream years ago!

[@noelwade]

You know how cornbread (especially if it has corn kernels in it) has that sweet corn-y flavor? That's what the corn ice cream tasted like. The downside of the stuff we ate in Mexico (as Glen mentioned) was that the cut/cooked kernels were still in the ice cream; which meant getting it stuck in your teeth or having to chew on the kernel bits as you ate the ice cream. The texture wasn't bad; just odd. The sweet lightly-corn flavor works surprisingly well!

[@kondition-kode-nine]

I don't understand the masks in the kitchen but not at the table? Logical answers only, please.

[@GlenAndFriendsCooking]

We were asked to wear masks - in fact everywhere we went in Mexico at the time of the trip everyone wore masks (on the street, in stores, etc) - obviously in order to eat... we couldn't wear a mask.

[@noelwade]

Logical answer: Its hard to put food in your mouth with a covering over it. :-) Also, most of the eating was done outside in well-ventilated spaces; whereas the kitchens were often closer quarters and masking was something that literally *everyone* in Mexico did - so we did it as well, since we were asked and since it was the respectful thing to do.

[@vicarious014]

This is popular in Korea too

[@ramonitar3628]

Just add cinnamon powder and you will fall love with it, 😊