This sweet corn bacon ice cream with cacao nibs is sweet and creamy with salty bacon and crunchy chocolate bits throughout.
When you think about corn you probably think about sweating your butt off at the grill in the middle of the summer, cooking up some burgers to serve with a nice buttered cob of corn on the side of your plate, right? At least that’s what I think of. Not spring time sweet corn and definitely not ice cream.
But, that’s exactly what we’re talking about today.
This spring time corn is a thing! Who knew?! After the brutal winter we just went through, I’ll take anything that reminds me of summertime heat, Florida sweet corn does just that. And since we’re pretending it’s summertime in April, why not have some ice cream? Especially when that ice cream involves…bacon.
Yep, you heard right.
Every once in a while there are recipes I post on here that words just can’t convey the epicness of. They’re usually the ones where you can catch me licking fingers and attacking plates with vigor the second their photo shoot ends.
In this case, it was me, a spatula and the ice cream maker as I stood over the sink scraping up the remains of this sweet corn ice cream frozen to the side of the ice cream bowl after churning.
First, there’s the custard base. For real ice cream, there’s nothing like an egg base. Do it, you won’t regret it. I know you’re annoyed that you know have 5 egg whites to deal with but stay strong my friend, it’s worth it. This Bailey’s ice cream is another egg yolk base recipe that’s just beyond decadent because of it.
Then, there’s the added cream factor from the sweet corn itself. It just takes things to a whole new level with its hint of savory sweetness. Add in the salty bacon bits and crunchy chocolate cacao nibs and you’re in taste and texture heaven. Sweet + salty + crunchy. Go ahead, say it with me…eeerrmahhhgawd.
As far as I’m concerned, there won’t be much corn making it to the grill this year.
- 2 cups sweet corn kernels
- 1 cup heavy cream
- 2 cups whole milk
- 1/3 cup light brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 5 egg yolks
- 1/2 lb. bacon, cooked and chopped
- 1/3 cup cacao nibs
- Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer for 5 minutes, stirring often. Turn off heat and let sit for an hour.
- After an hour, transfer the mixture to a blender and blend on high until smooth.
- Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.
- Turn the heat to medium and let the mixture heat back up.
- Meanwhile, whisk together the egg yolks in a bowl.
- Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.
- Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough to coat the back of a spoon or spatula.
- Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.
- Pour the chilled mixture into your ice cream maker and churn according to manufacture's directions.
- Add the chopped bacon and cacao nibs during the last minute of churning.
- Transfer the ice cream to a freezer safe container and freeze for 1-2 hours before serving.