Print Recipe


  • 5 cobs of fresh sweet corn
  • 1/4 cup of water
  • ¾ cup of sugar
  • 1 cup of whole milk
  • 1 cup coconut milk fresh or canned
  • 1 cup heavy creamv
  • 6-7 tablespoons condensed milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground Vietnamese cinnamon or plain ground cinnamon
  • 1/2 teaspoon ground Chinese cinnamon or plain ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 5 cinnamon sticks

For the custard

  • 5 egg yolks
  • 1/2 tsp ground Chinese cinnamon or cinnamon of choice


Make the majarete base:

  • Shuck the corn, removing the husk and silk from the corn cobs.Place an ear of corn in a deep plate and slice the kernels using a sharp knife.Repeat with all your corn. Place the ears of corn in a ziploc bag and place in the freezer for stock. Or you can discard. Your choice, homies.
  • Place the kernels in a blender and to the corn add water, sugar, milk, coconut milk, heavy cream, 4-5 tablespoons of condensed milk, salt, and spices, except for the cinnamon sticks. Blend on high for about 3-4 minutes until the mixture has blended completely. Taste and if desired, add the remaining 2 tablespoons of condensed milk. Strain the mixture into a measuring cup with a lip and discard the solids.
  • Pour the newly strained mixture in a medium sized saucepan and add the cinnamon sticks. Cook over medium heat and bring to a simmer. Once the mixture has simmered, turn off the stove and allow it to steep for 30 minutes to 1 hour. Once the mixture has finished steeping, discard the cinnamon sticks. As the mixture steeps separate the yolks and place in a large bowl.

Make the custard:

  • Prepare a large bowl with ice water, a bowl large enough to hold a smaller bowl with your egg custard. Separate your egg yolks into the bowl.Add the steeped majarete base to the egg yolks, stirring until completely incorporated. Add the mixture to the saucepan and cook over medium/low heat, stirring THE ENTIRE TIME until the mixture thickens and coats the back of a wooden spoon. Test by dipping the wooden spoon and running your finger down the spoon. If the mixture doesn't come together when you run your finger, it's ready. This can take anywhere from 5-8 minutes - Sometimes more, so be ready to stir like a mofo.
  • Pour the mixture in a bowl (same bowl that held your egg yolks - No need for more dishes) lined with the strainer, nestled in the ice water bath. Allow the mixture to cool completely, stirring every once in a while. When the custard cools, add the 1/2 teaspoon of ground cinnamon and whisk until completely incorporated. At this point you can either allow the mixture to steep overnight in your refrigerator or you can freeze right away.
  • Freeze according to your ice cream maker's directions.
  • Enjoy that jammy.
  • Makes about 1 quart of ice cream.
  • Majarete ice cream was inspired by this majarete pudding recipe from Aunt Clara's Kitchen