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Sweet corn ice cream or ice block to be exact, is one of my childhood favourites.

Sweet corn ice cream is not that unusual really, they are widely available at the supermarkets and night markets in South East Asia countries and a very popular cheap snack to beat the tropical heat. Corns are cheap in Asia countries, the juice inside the kernels is sweet and creamy, and I particularly like the whole kernels frozen inside the ice block, it adds texture to the ice cream and something to nibble on. I truly believe it makes perfect sense to turn sweet corns into ice cream.

This dessert was created for a dinner party few weeks back. By combining my childhood favourite sweet corn ice cream and my all time favourite, the flourless chocolate cake, I bind them together with my passion for food and cooking (or baking to be exact), a passionfruit butter cream macaron.

Hope you enjoy!

Note: Apologies for the slow updates off late and this short simple post as I am currently in Darwin trying to rejuvenate after a few tough weeks. Will try post more once I get back.

~Billy @ A Table For Two


Fondant au chocolate
Recipe here

Passionfruit buttercream macarons
Recipe here
Instruction: Follow the recipe above, replace vanilla essence with passionfruit syrup by boiling down 4 passionfruit juice and reduce by half.

Sweet corn Ice Cream
4 corn cobs
1 cup milk
A pinch of salt
3/4 cups sugar
5 egg yolks
2 cup heavy cream

1. Add corn cobs to a large pot of water and bring to boil on high heat, cook for 10 mins until corn kernels are soft and in vibrant yellow colour. Drain, then let it cool.
2. Once cool, shave all the kernels into a bowl. Put 1/2 cup of the kernels aside for later use, then add the rest into a blender or food processor and blend until puree. If too dry, add some milk to get the blender going.
3. Press the corn syrup out of puree through a fine sieve into a bowl and get as much liquid out as possible. Discard solids.
4. Add milk, salt, sugar and corn syrup into a saucepan and heat it up on medium heat. Take it off the heat at boiling point.
5. Stir together the egg yolks in a bowl and gradually add some of the warmed milk mixture while whisking, stirring constantly as you pour the remaining hot mixture until all combined.
6. Then pour the warmed mixture back into saucepan and now add the 1/2 cup of corn kernels into the mixture.
7. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula.
8. Pour the custard into the heavy cream and mix thoroughly. Put it in the fridge for at least 1 hour to make sure it is completely chill before transfer it into an ice cream maker.
9. Churn the chilled mixture in your ice cream maker according to the manufacturers instructions. Then transfer to freezer and let it set until needed.

1. Dust the chocolate cake with cocoa powder over the top. Dip a knife in hot water and cut the cake into long rectangular portion.
Optional: Add a drop of chocolate ganache over the top.
2. Draw a streak of chocolate ganache on plate, secure the cake and macaron on the ganache. Then place a quenelle of corn ice cream next to it.
Optional: Sprinkle weetbix crumbs on plate to hold the ice cream in place.
3. Optional: Mix 1 tablespoon of finely shaved white chocolate to 1 tablespoon of milk powder then sprinkle next to the chocolate cake.