Make Ahead

Sweet Corn and Black Pepper Ice Cream

Photo by Beth Kirby
Author Notes

Creamed corn is a well established Southern tradition, as is corn roasted with salt and black pepper. These two meet in this surprising dessert that reinvents those side dish staples as a rich, creamy frozen treat. The corn is roasted before infusing the cream to give it an even more robust corn taste. You have to try it to believe it. It's a revelation! —Beth Kirby | {local milk}

  • Makes 3 cups
  • 3 ears of corn
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 3 tablespoons light brown sugar
  • 5 egg yolks
  • 3/4 cup white sugar
  • 1 cup heavy cream
  • 2 cups whole milk
  • 1 teaspoon fresh grated black pepper
In This Recipe
  1. Heat oven to 450° F.
  2. Cut kernels off of cob, halving and reserving the cobs, and toss it all with the olive oil, salt, and brown sugar on a sheet tray. Roast at 450° for 10-15 minutes or until corn has begun to caramelize.
  3. Meanwhile, whisk the white sugar with the egg yolks until thick, pale, and creamy.
  4. Once corn is done, heat milk and cream together in a large stockpot over medium until just steaming and bubbling around the edges but not boiling. Add the corn, cobs and all.
  5. Bring corn and cream mixture to a simmer. Once simmering, remove from heat, cover, and let steep 15 minutes.
  6. Remove cobs, strain liquid into a clean bowl, pressing on solids to get the most out of it. Clean out the pot and add the milk mixture back into it.
  7. Little by little whisk some of the hot milk mixture into the egg yolks to temper them. After you've added about 1 cup of hot milk and the yolks are warm, pour it slowly into the rest of the milk mixture, stirring constantly.
  8. Cook this custard until it's thick enough to coat the back of a spoon. Strain one more time into a clean bowl, stir in the black pepper, cool, and refrigerate covered for at least 3 hours and up to 8 until completely chilled.
  9. Churn in an ice cream maker according to manufacturer's instructions. When done, pour into a container, place plastic wrap directly on the surface, and chill in the freezer to set.

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  • Kathleen Young Rybarczyk
    Kathleen Young Rybarczyk
  • Will Price
    Will Price
  • Beth Kirby | {local milk}
    Beth Kirby | {local milk}
  • Sarah Sladen
    Sarah Sladen
A Southern writer with a cast iron skillet & a camera. Freelance food writer & photographer. Blogs at