Corn Ice Cream Recipe

Four scoops of corn ice cream in a purple bowl, surrounded by corn husks.

5 from 1 vote

Corn Ice Cream is an amazing seasonal favorite. Grilled corn with a subtly smoky flavor makes this a very unique, rich and delicious treat. It's exactly what you have to make this summer!

*Makes about 1¼ quarts

Prep Time30

Cook Time15

Cooling & Freezing11 15

Total Time12

Course: Dessert

Cuisine: American

Keyword: dessert for summer party, unique ice cream recipes, summer corn recipes

Servings:

Calories: 325kcal

Author: Valentina K. Wein

Equipment

ice cream maker

Ingredients

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)

US Customary - Metric

Instructions

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 a 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 a 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 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.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition