No Churn Corn Ice Cream

1Place a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan or large airtight container in the freezer. Preheat grill to medium-high. Clean and oil the grate.

2Place the corn on the grill. Close the lid and grill for 15 min., turning over a few times during cooking, until tender and nicely browned. Transfer to a plate and let sit until cool enough to handle, about 5 min.

3Cut the kernels off the corncobs. Set about ½ cup (125 ml) of the kernels aside for the crumble. In a medium saucepan, combine the remaining kernels, corncobs (breaking them to fit as needed), 1 ½ cups (375 ml) of the 35% cream, vanilla pod and seeds. Bring to a simmer over medium heat. Remove from the heat. Cover and let sit 10 min.

4Transfer mixture to a medium bowl, including the kernels, cobs and vanilla pod. Cover and refrigerate until completely chilled, about 2 hrs.

5Strain the chilled corn cream through a sieve set over a bowl, pressing gently on the kernels and scraping the cobs to extract as much cream as possible. Whisk in the sweetened condensed milk. Compost the kernels and cobs.

6In a large bowl, whisk the remaining 35% cream until stiff peaks form. With the machine running on low speed, gradually pour in the corn cream mixture just until combined. (It is normal if the mixture becomes slightly runny.)

7Pour into the chilled loaf pan and cover tightly with plastic wrap. Freeze the ice cream for 6 hrs or until firm.

8Cornflake Crumble: Meanwhile, preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.

9In a bowl, combine crushed cereal, brown sugar, butter and chipotle powder with your fingertips until the dry ingredients are moistened. Spread out on the baking sheet. Spread the reserved corn kernels over the crumble (see note). Bake for 10 to 12 min. or until nicely browned, stirring halfway through cooking. Let cool completely, about 30 min.

10Let the ice cream sit out at room temperature for a few minutes before serving. Top with the cornflake crumble.