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You are here: Home / Desserts / Sweet Corn Ice Cream with Caramel-Candied Bacon

Sweet Corn Ice Cream with Caramel-Candied Bacon

By Chris Cockren 6 Comments

corn ice cream

I know what some of you are thinking and no, I don’t need an intervention.  This is the last corn recipe, I promise… for this year at least.

The first time I encountered sweet corn ice cream (well technically, it was gelato) was at Chef Mario Batali’s casual pizza and pasta joint, Otto in NYC.  Most people see corn and ice cream in the same sentence and probably think mildly unpleasant thoughts. But I know you’re not most people.  You’re better than that.  You recognize the possibility of dessert magnificence.

corn ice cream

If you’re still not convinced with the whole corn ice cream thing, maybe the caramel-candied bacon will help?  Bacon always helps, in my opinion.

corn ice cream

The great thing about this ice cream, and any ice cream really, is you can make the custard base when you have an hour free one day, then quickly churn it in your ice cream maker 1 to 3 days later, and then freeze until you’re ready to eat.

Homemade ice cream is one of life’s greatest pleasures.  It’s rich, intensely flavorful, super creamy.  It’s so much better than almost all the ice creams in the freezer aisle.  I say almost all the ice creams because I’m still a sucker for Ben and Jerry’s Phish Food.  It’s so good.  And Friendly’s Mint Chocolate Chip.  That one reminds me of my childhood.

By the way, many people think I’m weird for liking caramel with my mint chocolate chip ice cream.  And lots of rainbow sprinkles, of course.  You don’t think that, do you?

corn ice cream

recipe adapted from Iron Chef Michael Symon.

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Sweet Corn Ice Cream with Caramel-Candied Bacon


  • Yield: About 1 Quart of Ice Cream 1x
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Ingredients

Scale
  • 2 cups heavy cream
  • 1 ½ cup whole milk
  • 4 ears corn, kernels removed and cobs reserved
  • 1 vanilla bean, split in ½
  • Pinch kosher salt
  • 6 egg yolks
  • 1 cup granulated sugar

for the Caramel-Candied Bacon

  • 1 cup diced bacon
  • 2 tablespoons brown sugar
  • 1/4 lemon, juiced
  • 2 tablespoons heavy cream
  • Popcorn, for garnish (optional)

Instructions

  1. Heat a large saucepan over medium heat. Add 1 cup of the heavy cream, milk, corn cobs and kernels, and a pinch of salt. Scrape the seeds from the vanilla beans into the milk mixture and add the bean as well. Bring mixture to a scald (just under when it starts to bubble), being careful to not curdle the cream. Remove pan from heat, cover, and let mixture steep for about 30 minutes.
  2. Towards the end of that 30 minutes, in a separate medium bowl, whisk together the egg yolks with the sugar, until it reaches a creamy, golden consistency.
  3. Strain the corn mixture and discard the kernels, cobs, and vanilla bean. Return corn milk mixture to saucepan and warm slightly over medium/medium low heat. Whisking constantly to avoid eggs from scrambling, slowly add half of the mixture to the egg yolks, until fully incorporated. Return egg yolk mixture to the saucepan.
  4. Cook custard over medium/medium low heat, stirring constantly, until it thickens to a consistency that coats the back of a spoon. When you run your finger across the spoon, it should leave a definite trail. If using a thermometer (which I always do), aim for 170°F-175°F.
  5. Add remaining 1 cup of heavy cream to a large bowl with a mesh strainer set on top. Strain the ice cream mixture into the bowl and stir to incorporate heavy cream. Immediately place bowl over an ice bath, stirring constantly to cool the mixture quickly.
  6. Refrigerate mixture until very cold, preferably at least 1 day and up to 3 days. Pour custard into an ice cream maker and churn according to the manufacturer’s directions. Remove ice cream to a container and put it in the freezer until ready to serve.
  7. Place a couple scoops of ice cream in a bowl, drizzle with some caramel-candied bacon, and a bit of popped popcorn.

for the Caramel-Candied Bacon

  1. To a medium sauté pan over medium heat, add bacon. Cook the bacon until crunchy, stirring occasionally. Remove bacon to a paper-towel lined plate to drain.
  2. Add 1 tablespoon of the cooked bacon fat to a new small saucepan over medium heat. Add the brown sugar to the pan and stir until dissolved and slightly caramelized. Stir in the lemon juice and heavy cream, and stir well to combine. Adjust consistency with more cream if needed. Stir in bacon. Let cool slightly before serving.

Did you make this recipe?

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Filed Under: Desserts, Mexican, Recipes Tagged With: candied bacon, caramel bacon, caramel-candied bacon, corn ice cream, corn ice cream recipe, creative ice cream recipe, summer ice cream recipe, sweet corn ice cream, sweet corn ice cream recipe, sweet corn ice cream with candied bacon recipe, sweet corn ice cream with caramel candied bacon

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Reader Interactions

Comments

  1. Sandra

    September 17, 2013 at 8:28 am

    Ok this is crazy awesome!!! Not going to help you get back in those pants though 😉 I’ve never actually had corn ice cream before but I know there are plenty of places that make it…but never with the genius of Caramel-Candied Bacon on top. Awesome recipe!!!

    Reply
    • Chris

      September 17, 2013 at 10:48 am

      I thought you were going to say I’ve gone corn crazy! Haha, I actually only had a couple of spoonfuls. The rest it tucked away in the freezer until the point when I can reward myself.

      Reply
  2. Tamara Coleman

    September 17, 2013 at 7:54 pm

    This looks SINFULLY DELICIOUS! 🙂 Now I’m dying to try it !
    http://www.prettybitchescancooktoo.com

    Reply
    • Chris

      September 19, 2013 at 6:19 am

      Thanks Tamara! I’m having fun looking through your website right now 🙂

      Reply
  3. Sarah

    July 12, 2014 at 9:46 pm

    Woah – I can’t believe I never saw this recipe! I’m a bit ice cream obsessed this summer – might have to pull out the ice cream maker again for this one. Candied bacon + ice cream = yum!

    Also, my favorite ice cream is this mint toffee marshmallow from a local ice cream shoppe nearby. So I’m totally with you on the caramel + mint thing (and….as I literally pop a toffee mint candy in my mouth right now I realize that really, I’m definitely with you on this one).

    Pinned!

    Reply
    • Chris

      July 18, 2014 at 4:39 am

      Hahaha glad there are other crazy mint-caramel lovers out there! We need to start a support group 😉

      Reply

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