Grilled & Chilled
WHAT YOU'LL NEED
What You'll Need
- 10 cups fresh sweet corn kernels
- 1 3/4 cups heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1: Grill Corn Kernels:
- Start by grilling fresh corn on the cob until the kernels are slightly charred and smokey.
- Carefully remove the kernels from the cob using a knife. Blend the kernels in a food processor until juicy. Strain enough juice into a bowl to produce 2 cups.
Making the Corn Juice
Making the Corn Juice
Simmer the corn juice over medium-low heat while stirring constantly with a heat-resistant spatula. After about 8 minutes, the juice should thicken and reduce to approximately 1 cup. Remove from heat and strain into a large heatproof bowl. While stirring often, cool the twice-strained corn juice reduction to room temperature.
Whisk, Fold, & Freeze:
Whisk, Fold, & Freeze:
Until stiff peaks form. Gradually fold in the corn juice reduction until smooth. Pour into a loaf pan and plastic wrap the surface. Freeze until firm, at least 12 hours. Serve scoops as desired.
Tip: Sprinkle a touch of ground cinnamon over the freshly scooped ice cream. This adds a warm element to complement the sweet corn flavour. To top it off, drizzle caramel sauce for added richness.
