Sweet corn ice cream and how to make it

Sweet corn ice cream is sounded unusual and intriguing, but turned out to be riddled with  icy bits of corn kernels. It is creamy-textured and luscious, with a subtle corn taste. Since the flavor of the ice cream is wholly dependent on the sweetness of the corn, make this ice cream with the freshest corn you can find..

Sri Nangsih Batalipu and her colleague Zikran Mbuti, both students of Gorontalo Polytechnique (Poligon) majoring in agricultural products technology, were busy working in the campus’ laboratory, making milk out of corn.

In another corner of the laboratory, three other students — namely Sri Zainun Tuelo, Zein Antula and Royzal Putra Kandow — were no less busy preparing to make ice cream, also from corn.

 “Corn is very popular in Gorontalo. It’s easy to find and the protein content is relatively high, 70 to 80 percent. The vegetable content is also high, up to 83 percent, while the calorie and sugar content is low,” said Zikran about the reasons why they made milk and ice cream out of corn.

 The five students, all in their fifth semester, first introduced the products in 2013 during the Gorontalo provincial development exhibition.

 At that time they produced 1,200 grams of corn ice cream, dividing the amount into 40 cups. They sold the cups for Rp 5,000 each, earning a profit of Rp 1,250 per cup, Zikran said.

 Recently, they further experimented by producing instant corn rice from a mixture of rice and corn.

 Corn rice, or baalo binthe as it is locally named, was a staple food for Gorontalo people in the past, but it has recently been growing unpopular because of the culinary offerings of other regions that have been flooding almost every street in Gorontalo.

 According to Sri, although the product name includes the word “instant”, it does not contain preservatives.

 “We only use natural ingredients. This corn rice can last for two weeks even without storing it in a refrigerator,” she said.

 Rustamrin Akuba, the students’ supervising lecturer, said that what his students were doing was helping corn regain its popularity as the main meal for locals.

 He criticized Gorontalo for having declared itself as an agropolitan province, while continuing to count on the sale of raw materials. In fact, Gorontalo people in the past processed corn into various different food products.

 “Most of us have left corn behind as a main meal. Rice has substituted it. As a result, people’s dependence on rice is very high,” Rustamrin said.

 He said the people’s consumption of rice was 103 kilograms per capita per year, while the Hope Food Pattern (PPH) in Gorontalo was less than 77, meaning that it was not ideal.

 The instant corn rice that the students produced, he said, was also good for diabetic people as the product’s carbohydrate content is lower than rice (61 percent) while its protein content was higher (9.5 percent).

 The next step, according to Rustamrin, would be to produce instant binthe biluhuta, a corn soup that was Gorontalo’s specialty.

 The product, he said, had been introduced to the wider community during an international cuisine festival in the Philippines in 2002. “Binthe biluhuta won the competition,” he said.

Asked about possible business plans to market the products, Rustamrin said they had not yet made any.

 “We will just make a photo gallery while hoping that there will be some party that will invest to develop the products for a wider market,” he said.

To make Sweet Corn Ice cream, you can try the steps below :


1. Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream, and 1/2 cup of the sugar. Bring the mixture to a boil, stirring, then turn off the heat. Using an immersion mixer or a blender, puree the corn kernels (not the cobs). Infuse for 1 hour.

2. Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot cream to the yolks, stirring constantly so they don't curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.

3. Pass the custard through a fine sieve, pressing down hard on the solids, discard solids. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer's directions.

Source images :http://littlemisssweetie.blogspot.com/