This Corn Ice Cream recipe a seasonal favorite. With grilled corn, this is a very unique, rich and delicious treat. It’s exactly what you have to make for your next summer barbecue. Trust me, it’ll be a huge hit!
On a trip to Seattle a while back, I at at some incredible restaurants.
Here are reviews I wrote about a handful of my favorites.
Inspiration
At Matt’s in the Market restaurant, I had Grilled Corn Ice Cream for dessert.
When the waiter mentioned it, he could barley get the words out before I said, “yes please!” I mean, c’mon, 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 decided to create this recipe anyway, based on how I thought 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!
What’s in this Grilled Corn Ice Cream Recipe?
- fresh corn
- olive oil (yep, that’s right — olive oil!)
- heavy cream
- low fat milk
- vanilla
- egg yolks
- sugar
- bacon for garnish (don’t judge!)
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. It’s perfect.
I hope you every last scoop of this delectable Grilled Corn Ice Cream recipe!
At the same restaurant, Matt’s in the Market, I also got my inspiration for my Compressed Watermelon Salad (pictured below). 
A few other unique ice cream recipes:
- Cinnamon Ice Cream
- Pineapple Guava Ice Cream
- Tangerine Mascarpone Ice Cream with Chocolate
- Lychee Chocolate Chip Ice Cream
This seasonal Grilled Corn Ice Cream Recipe is unique and interesting, rich and creamy, and oh-so-dreamy!
*Makes 1¼ quart
- 3 ears fresh corn
- 2 teaspoons olive oil
- 2 cups heavy cream
- 4 cups low fat milk
- pinch salt
- 1 medium-large vanilla pod
- 6 large egg yolks
- ¾ cup granulated sugar
- 2 strips cooked bacon, crumbled
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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.
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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 add the milk and pinch of salt.
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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.
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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.
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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."
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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.
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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.)
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Transfer to an ice-cream maker, and freeze according to the machine instructions.
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Serve with a small sprinkling of the bacon.
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Tara says
I’ve had a Mexican Street Corn paleta on my pinterest page I’ve been wanting to make for a while now…I think I will have to make this instead (since I make ice cream WAY more often than popsicles) THANK YOU!
valentina says
Yay, Tara! That’s awesome! Hope you love it as much as I do. 🙂
Deb|EastofEdenCooking.com says
Fresh corn is so sweet, I can tell this is a fantastic recipe! A must make before the season ends!
valentina says
I hope you love it, Deb. 🙂
Kalinda says
Neat idea!
valentina says
Thanks! 🙂
valentina says
Thanks Kalinda! 😀
David says
I might need to taste this to be convinced… and am always willing to do so! I said no to avocado ice cream once, and regretted it.
valentina says
David, I’m so wishing I could give you some of the quart I have in the freezer! It’s so worth a try. 🙂
Sippitysup says
I’ve been to Matt’s (this week in fact!) but I missed the ice cream somehow. GREG
valentina says
I loved everything I at there – pork, scallops, watermelon salad — all spot on. 🙂
Beverly says
This looks very delicious! I think it’d be good in the fall as well as the summer.
valentina says
Thanks, Beverly. As long as the corn is sweet, it’ll make delicious ice cream! 🙂