Sweetcorn Ice Cream Pizza with Chili Flakes
Sweetcorn Ice Cream Pizza with Chili Flakes
Ingredients
For the Pizza Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into 1/2-inch cubes
- 1/4 cup ice water, plus more as needed
For the Sweetcorn Ice Cream
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 1/2 cups fresh sweetcorn kernels, from 2-3 ears of corn, or frozen and thawed
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Toppings
- 1/4 cup fresh sweetcorn kernels, for garnish
- 1/2 teaspoon chili flakes, or to taste
- 1 lime, zested
- 1/4 teaspoon flaky sea salt, optional
- 2 tablespoons honey, or maple syrup, for drizzling
Instructions
- 1
Prepare the pizza crust: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 15 min
- 2
Make the sweetcorn ice cream base: In a medium saucepan, combine the heavy cream, whole milk, and 1 1/2 cups sweetcorn kernels. Bring to a simmer over medium heat, then remove from heat, cover, and let steep for 15 minutes to infuse the corn flavor. Strain the mixture, pressing on the solids to extract as much liquid as possible. Discard the solids.
⏱️ 15 min
- 3
In a separate bowl, whisk together the 3/4 cup granulated sugar and egg yolks until light and creamy. Slowly temper the warm cream mixture into the egg yolk mixture, whisking constantly. Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170°F). Do not boil.
⏱️ 10 min
- 4
Remove from heat and stir in the vanilla extract and 1/4 teaspoon salt. Pour the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 10 min
- 5
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled pizza crust dough into a 10-inch circle. Carefully transfer the dough to a parchment-lined baking sheet. Prick the dough all over with a fork to prevent bubbling. Bake for 15-20 minutes, or until golden brown and crisp. Let cool completely on a wire rack.
⏱️ 25 min•🌡️ 375
- 6
Churn the ice cream: Pour the chilled sweetcorn custard into an ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches a soft-serve consistency. Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to firm up.
⏱️ 30 min
- 7
Assemble the pizza: Once the crust is completely cool and the ice cream is firm, spread the sweetcorn ice cream evenly over the pizza crust. Sprinkle with the 1/4 cup fresh sweetcorn kernels, chili flakes, lime zest, and flaky sea salt (if using). Drizzle with honey or maple syrup.
⏱️ 10 min
- 8
Slice immediately with a sharp knife or pizza cutter and serve. Enjoy the unique blend of flavors!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sweetcorn Ice Cream Pizza with Chili Flakes
Ingredients
For the Pizza Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into 1/2-inch cubes
- 1/4 cup ice water, plus more as needed
For the Sweetcorn Ice Cream
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 1/2 cups fresh sweetcorn kernels, from 2-3 ears of corn, or frozen and thawed
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Toppings
- 1/4 cup fresh sweetcorn kernels, for garnish
- 1/2 teaspoon chili flakes, or to taste
- 1 lime, zested
- 1/4 teaspoon flaky sea salt, optional
- 2 tablespoons honey, or maple syrup, for drizzling
Instructions
- 1
Prepare the pizza crust: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 15 min - 2
Make the sweetcorn ice cream base: In a medium saucepan, combine the heavy cream, whole milk, and 1 1/2 cups sweetcorn kernels. Bring to a simmer over medium heat, then remove from heat, cover, and let steep for 15 minutes to infuse the corn flavor. Strain the mixture, pressing on the solids to extract as much liquid as possible. Discard the solids.
⏱️ 15 min - 3
In a separate bowl, whisk together the 3/4 cup granulated sugar and egg yolks until light and creamy. Slowly temper the warm cream mixture into the egg yolk mixture, whisking constantly. Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170°F). Do not boil.
⏱️ 10 min - 4
Remove from heat and stir in the vanilla extract and 1/4 teaspoon salt. Pour the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 10 min - 5
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled pizza crust dough into a 10-inch circle. Carefully transfer the dough to a parchment-lined baking sheet. Prick the dough all over with a fork to prevent bubbling. Bake for 15-20 minutes, or until golden brown and crisp. Let cool completely on a wire rack.
⏱️ 25 min•🌡️ 375 - 6
Churn the ice cream: Pour the chilled sweetcorn custard into an ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches a soft-serve consistency. Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to firm up.
⏱️ 30 min - 7
Assemble the pizza: Once the crust is completely cool and the ice cream is firm, spread the sweetcorn ice cream evenly over the pizza crust. Sprinkle with the 1/4 cup fresh sweetcorn kernels, chili flakes, lime zest, and flaky sea salt (if using). Drizzle with honey or maple syrup.
⏱️ 10 min - 8
Slice immediately with a sharp knife or pizza cutter and serve. Enjoy the unique blend of flavors!
⏱️ 5 min