This Grilled Corn Ice Cream recipe a seasonal favorite. It’s a unique, rich and delicious treat — and exactly what you have to make for your next summer barbecue. Trust me, it’ll be a huge hit!
We took a family trip to Seattle a couple of weeks ago and had some absolutely incredible meals.
Here are reviews I wrote about a handful of my favorites.
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!
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 pod
- egg yolks
- sugar
- bacon for garnish
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.
Enjoy every last scoop of this delectable Grilled Corn Ice Cream recipe!
This seasonal Grilled Corn Ice Cream Recipe is unique and interesting, rich and creamy, and oh-so-dreamy!
*Makes 1 1/4 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
- 3/4 cup granulated sugar
- 2 strips cooked bacon, crumbled
-
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.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Tara says
August 21, 2015 at 12:49 pmI’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
August 21, 2015 at 1:51 pmYay, Tara! That’s awesome! Hope you love it as much as I do. 🙂
Deb|EastofEdenCooking.com says
August 21, 2015 at 2:08 pmFresh corn is so sweet, I can tell this is a fantastic recipe! A must make before the season ends!
valentina says
August 21, 2015 at 6:11 pmI hope you love it, Deb. 🙂
Kalinda says
August 21, 2015 at 3:21 pmNeat idea!
valentina says
August 21, 2015 at 6:11 pmThanks! 🙂
valentina says
August 24, 2015 at 2:31 pmThanks Kalinda! 😀
David says
August 22, 2015 at 10:14 amI 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
August 22, 2015 at 6:32 pmDavid, 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
August 23, 2015 at 5:56 pmI’ve been to Matt’s (this week in fact!) but I missed the ice cream somehow. GREG
valentina says
August 24, 2015 at 5:36 pmI loved everything I at there – pork, scallops, watermelon salad — all spot on. 🙂
Beverly says
September 12, 2015 at 1:40 pmThis looks very delicious! I think it’d be good in the fall as well as the summer.
valentina says
September 12, 2015 at 2:13 pmThanks, Beverly. As long as the corn is sweet, it’ll make delicious ice cream! 🙂