Charred Sweet Corn Ice Cream

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings
Prep Time:  25 minutes Cook Time:  25 minutes

Charred Sweet Corn Ice Cream

A refreshing cool summer treat comes in many ways—but sweet corn looks, tastes and smells like summer all across the U.S., so it’s about time I shared a recipe for corn ice cream! It’s incredibly delicious and rich as is, but with our Corn Milk Caramel drizzled on top, it’s heavenly. Inspired by David Lebovitz's corn ice cream, this version adds an extra dimension to the corn by grilling it, and we’ve added a few slightly more fail-safe techniques. A big shout out to test cook Cecilia Kiker for her hard work on this dish.

Ingredients

2 ears fat yellow corn, shucked

2 cups heavy cream, divided

1 cup whole milk

1 cup granulated sugar, divided

2 teaspoons vanilla bean paste

¼ teaspoon salt

6 egg yolks

Corn Milk Caramel, for serving, if desired

Instructions

  1. Heat the grill to high heat. Grill the corn for about 10 minutes, turning occasionally, until the kernels start to wrinkle and char. Remove from the grill and set aside.
  2. Prepare an ice bath by filling a large bowl with ice and setting a medium-sized bowl into it. Set a fine-mesh sieve over the smaller bowl and set aside.
  3. Cut the kernels off of the cob (see Kitchen Tip), and place both the kernels and cobs into a medium saucepan with the cream, the milk, ½ cup of the sugar, the vanilla bean paste, and the salt. Heat, covered, over medium heat, for 3 to 5 minutes, until the mixture boils. Immediately reduce the heat to a simmer, stir, cover again and cook for 5 more minutes. Remove from the heat and allow to steep for 5 minutes. When they are cool enough to touch, remove and discard the cobs, retaining as much liquid in the pan as you can.
  4. In another medium-sized mixing bowl, whisk the egg yolks and the remaining ½ cup of the sugar. While whisking vigorously, slowly drizzle the cream mixture into the eggs. Then transfer the mixture back into the saucepan, and return to medium heat. Cook, stirring constantly, for 3 to 5 minutes, or until the custard coats the back of the spoon. Holding the strainer firmly over the bowl in the ice bath, pour the custard through the strainer and stir until cool.
  5. Cover and refrigerate for at least 3 hours. Then freeze in your ice cream maker, according to the manufacturer’s instructions. If you wish, serve drizzled with Corn Milk Caramel.

Kitchen Tips

To cut the kernels off an ear of corn, place it on a work surface. Cut it in half crosswise. Stand it on the work surface, cut-side-down, and with a sharp knife, cut downward to remove the kernels.

 

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