This seasonal Grilled Corn Ice Cream Recipe is unique and interesting, rich and creamy, and oh-so-dreamy!We took a family trip to Seattle a couple of weeks ago and had some absolutely incredible meals.
I’ll be writing all about all of them and the restaurants very soon, but today you get a small taste from one of them.
At Matt’s in the Market restaurant, (where I also got my inspiration for the Compressed Watermelon Salad), I had Grilled Corn Ice Cream. When the waiter mentioned it, he could barley get the words out before I said, “yes please!” I mean, come on, Grilled Corn Ice Cream!!!
The pastry chef was long gone for the day so I wasn’t able to even try to get any details. I created this recipe based on how I though it might have been done, and I must say the flavor and texture are quite close. And it’s amazing! In my humble opinion, of course!P.S. I’ve never been one to enjoy bacon in, on, or near my desserts (gasp!), but this one was screaming for a delicate sprinkling of it.
(Yes, I adore bacon on its own and in all things savory.)
Grilled Corn Ice Cream Recipe
- 3 ears fresh corn
- about 2 teaspoons olive oil
- 2 cups heavy cream
- 4 cups low fat milk
- pinch of sea salt
- 1 medium to large vanilla pod
- 6 egg yolks from large eggs
- ¾ cup granulated sugar
- a couple of strips of cooked crumbled applewood smoked bacon to sprinkle on top
- Preheat a stove-top grill (or outdoor BBQ) over medium-high heat, and rub each ear of corn with olive oil. Once the grill is very hot, place the corn on it. You should hear a sizzling sound when it hits the grill—if you don't, it's not quite hot enough yet. Slightly char each side of the corn -- when it's done, it should be tender and nicely browned. Set aside to cool and measure the remaining ingredients.
- Once the corn has cooled enough to handle, use a Chef's knife to remove the kernels and add them to a blender. Now use the back of paring knife to scrape the corn cob clean -- adding everything directly to the blender-- including as much corn "juice" as possible. Add the cream to the blender and blend into a purée, about 10 seconds. Pour this mixture into a large sauce pot and and the milk and pinch of salt.
- Use a paring knife to slice open the vanilla bean vertically. Then with the back of the knife, scrape the vanilla beans into the pot, and add the emptied pod as well.
- Place the pot over medium heat. Bring almost to a boil, but not quite. Cover and let it steep and come to room temperature for at least 2 hours.
- In a large mixing bowl, use an electric mixer to whip the egg yolks with the sugar. Mix until it's thick and pale yellow. When you drizzle it with a spoon, it should rest for a second or two before sinking back into the rest of the mixture -- this is called the "ribbon stage."
- Strain the milk mixture and then add about half of it to the bowl with the yolks, and whisk to blend. Then add the rest and blend again.
- Pour everything into the pot and over medium-low heat, stirring almost constantly with a wooden spoon, cook until it becomes a beautiful custard, about 15 minutes. The moment you see that's it's thickened, remove the pot from the heat, pour it into a large mixing bowl and let it cool completely -- at least 4 hours and ideally overnight. (If cooling overnight, let it come to room temperature, cover it tightly with plastic wrap, and refrigerate.)
- Transfer to an ice-cream maker, and freeze according to the machine instructions.
- Serve with a small sprinkling of the bacon.