Corn Ice Cream is an amazing seasonal favorite. Grilled corn with a subtly smoky flavor makes this is a very unique, rich and delicious treat. It’s exactly what you have to make this summer!
If you like sweet corn, and if you like ice cream, you will absolutely love this recipe.
The secret to this corn ice cream recipe, that puts it over the top, is that the corn is grilled before it’s added to the other ingredients.
So not only do you get the sweet flavor of the sun-kissed summer corn, but the grill provides a delicious secondary smoky flavor.
Prepare to swoon!
Ingredients for Corn Ice Cream
- fresh corn on the cob
- olive oil (yep, that’s right — olive oil!)
- heavy cream
- low fat milk
- vanilla pod
- egg yolks
- bacon for garnish if desired (not kidding!)
(I’ve never been into bacon in, on, or near my desserts — however, this corn ice cream welcomes a sprinkle of the salty deliciousness beautifully.)
How to Make it
(More detailed instructions are in the recipe card below.)
Recipe Tips and Substitutions
- To make ice cream, we make a custard first. When you’re cooking the custard (cooking the egg mixture with the milk mixture), you must stir constantly and watch closely. The mixture will go from thin to thick, and if you don’t remove it from the heat once it begins to thicken, it could curdle. (Scramble, if you will.)
- When you’re cooking the custard, if it curdles at all, don’t panic! Cooks Illustrated has a fix that works very well. “If you notice lumps beginning to form in a custard, immediately pour it out of the hot pot into a bowl and pulse it with a handheld blender in five-second intervals until it is nearly smooth. This can take from 15 to 45 seconds, depending on how big the lumps are. Be careful not to over-process or you can wind up with irreparably thin, watery custard.”
- I love the subtle smoky flavor of the grilled corn, but you can also roast or steam the corn. (You would otherwise follow the same recipe instructions.)
- The bacon garnish is fun, but totally optional. 🙂 You can also garnish it with some grilled corn kernels, or nothing at all.
How to Store Homemade Ice Cream
- Airtight containers like these are generally the best option for storing ice cream.
- You can also reuse plastic pint gelato containers with lids that screw on.
- Cake and loaf pans are also a great option. Just make sure you press a piece of plastic wrap, wax paper or parchment paper over the surface of the ice cream, then wrap the whole thing with plastic wrap.
I hope you love every last scoop of this delectable Corn Ice Cream!
More unique ice cream recipes:
Corn Ice Cream Recipe
- 3 ears fresh corn (you will need 3 cups of kernels)
- 2 teaspoons olive oil
- 2 cups heavy cream
- 4 cups low fat milk
- pinch of salt
- 1 large vanilla pod
- 6 large egg yolks
- ¾ cup granulated sugar
- 2 strips cooked bacon, crumbled (optional)
- Grill the corn. 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 slightly tender, about 8 minutes. Set aside to cool.
- Blend the corn with cream, add milk. 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. (You need a total of 3 cups). Add the cream to the blender and blend into a purée, about 10 seconds. Pour this mixture into a large sauce pot and add the milk and pinch of salt.
- Heat, steep and cool. 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. Turn the heat off, cover and let it steep and come to room temperature for at least 2 hours.
- Whip the eggs and sugar. 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."
- Combine the egg mixture with the other ingredients. 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.
- Cook. 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.)
- Churn and freeze. Transfer to an ice-cream maker, and freeze according to the machine instructions.
- Serve with a small sprinkling of the bacon if desired.
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