Peruvian Purple Corn Ice Cream (Helado de Maíz Morado)

Purple corn (maíz morado) is one of Peru's most ancient ingredients, cultivated in the Andean highlands for over 3,000 years. It owes its extraordinary deep violet hue to anthocyanins — the same antioxidant pigments found in blueberries and red cabbage. In Peruvian cuisine, purple corn is the base of chicha morada, the beloved spiced purple corn drink, and mazamorra morada, a thick purple corn pudding. This ice cream bridges both traditions: the corn is simmered into a rich extract with pineapple rind, cinnamon, and cloves — exactly as for chicha morada — then folded into a custard base that freezes into a stunning deep violet ice cream with a complex, slightly spiced fruit flavour unlike anything else.

Serves: 6

Ingredients

For the purple corn extract:

• 200 g (7 oz) dried purple corn (maíz morado), cobs and kernels
• Rind and core of ½ pineapple
• 2 cinnamon sticks
• 4 cloves
• 1 litre (4 cups) water
• 80 g (⅓ cup) sugar

For the ice cream base:

• 500 ml (2 cups) whole milk
• 250 ml (1 cup) heavy cream (double cream)
• 150 g (¾ cup) sugar
• 5 egg yolks
• 1 tsp vanilla extract
• 1 tsp lime juice (to brighten colour and flavour)
• 300 ml (1¼ cups) purple corn extract (from above)

Instructions

1. Make the corn extract: Combine purple corn, pineapple rind, cinnamon sticks, and cloves in a pot with 1 litre (4 cups) water. Bring to a boil, add sugar, then reduce to a gentle simmer for 45 minutes. The water should turn a deep purple-black. Strain through a fine sieve; you need 300 ml (1¼ cups) concentrated extract. Cool completely.

2. Make the custard base: In a saucepan, combine milk, cream, and half the sugar. Heat over medium heat until steaming and just beginning to simmer around the edges — do not boil.

3. Temper the eggs: Whisk egg yolks and remaining sugar together until pale and thick, about 2 minutes. Slowly pour the hot milk mixture into the yolks in a thin stream, whisking constantly. This tempers the eggs without scrambling them.

4. Cook the custard: Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (about 82°C / 180°F). Do not let it boil.

5. Combine: Remove from heat. Stir in vanilla, lime juice, and the cooled purple corn extract. The mixture will turn a spectacular deep violet. Strain through a fine sieve. Refrigerate until completely cold, at least 4 hours or overnight.

6. Churn: Churn in an ice cream machine according to manufacturer's instructions, typically 25–30 minutes. Transfer to a freezer container and freeze for at least 2 hours before serving.

7. Serve in scoops, optionally with a drizzle of lucuma syrup or fresh pineapple chunks.

Cook's Notes: Dried maíz morado is available at Latin American grocery stores or online. The corn extract can be made 3 days ahead and refrigerated. Without an ice cream machine, pour the chilled mixture into a shallow container and stir vigorously every 30 minutes for 3–4 hours as it freezes.