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Roasted Corn Ice Cream

Serves six Servings


  • 3 ear corn
  • 2 cup milk
  • 1 quart heavy cream
  • 1 1/2 cup granulated sugar
  • 12 cup egg yolks


Baking Directions:

Pre-heat oven to 350 degrees F.

Place corn on a sheet pan lined with a wire rack and roast for 20 minutes until the corn is tender.

Remove the corn from the oven and let cool.

When cool enough to handle, remove and discard the husk and silk.

Cut cobs in half .

In a non-reactive  saucepot over medium heat cook the corn, cream, and milk Once mixture boils remove from fire and let the corn infuse into the cream mixture for 15 minutes, then remove and discard the corn.

In a stainless mixing bowl combine yolks and sugar.

Gradually add warm cream mixture to the yolks.

Be sure to whisk constantly to prevent over cooking of the eggs.

Strain mixture through fine mesh sieve, chill until very cold.

Process in ice cream maker according to directions of that machine, reserve frozen.