CORN ICE CREAM

By BobD

Ingredients

• YIELDS 2 QUARTS
• 3 ears of corn, kernels cut from cobs and cobs chopped (1-inch pieces)
• 1 qt whole milk
• 1 cup heavy cream
• 1/2 cup sugar
• 5 large egg yolks
• EQUIPMENT: an ice cream maker

Details

Servings 2
Adapted from gourmet.com

Preparation

Step 1

Cook corn kernels with cobs, milk, cream, and sugar in a large heavy saucepan over low heat, stirring occasionally, until sugar has dissolved.

Simmer, uncovered, 1 hour.
Discard corn cobs.

Puree corn mixture in batches in a blender until smooth.

Lightly beat yolks in a large bowl.

Slowly add hot corn mixture, whisking.
Return mixture to saucepan and cook over low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170F on an instant-read thermometer (do not let boil).

Immediately strain through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids. Chill custard at least 6 hours.

Freeze custard in ice cream maker, in batches if necessary.

Transfer to airtight containers and put in freezer to firm up, at least 3 hours.

COOKS NOTE: Ice cream keeps 1 week.