Skip to Content

Grilled & Chilled

number one


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.
number two

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.

number three

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.



A fresh way to find savings

Learn moreArrow
Mobile App Image