Sweet Corn Ice Cream
- 4 ears fresh corn, shucked
- 2 cups milk
- 2 cups heavy cream
- 1 1/2 cup sugar
- 9 large egg yolks
Using a large knife, slice the kernels off the corn cobs and place into a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream and 1/2 cup of the sugar
Bring the mixture to a boil, stirring often, then turn off the heat. Discard the cobs. Using an immersion blender or a blender, puree the corn kernels with the milk and cream. Infuse for 1 hour.
Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot cream to the yolks, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
Recipe by Chef Instructor Kat Randazzo