Sweet Corn Ice Cream

Name: Sweet Corn Ice Cream
Prep time: 40 min
Total time: 1 h
Yield: 1 qt.
Ingredients: 4 ears sweet corn, shucked, kernels removed and cobs halved; 2 c. whole milk; 2 c. heavy cream; 3/4 c. sugar, divided; 9 lg. egg yolks

By Virginia WillisPublished: Jul 2, 2015

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Food, Ingredient, Cuisine, Kitchen utensil, Recipe, Dish, Paste, Dessert, Snack, Ice cream,

John Kernick

Yields:

1 qt.

Prep Time:

40 mins

Total Time:

1 hr

Play with the fat percent of the milk in this recipe - a batch with 2% milk may not be as luxurious, but it's still pretty darn good!

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Ingredients

4 ears sweet corn, shucked, kernels removed and cobs halved
2 cups whole milk
2 cups heavy cream
3/4 cup sugar, divided
9 lg. egg yolks

Directions

1. Step 1Cook kernels in a dry cast-iron skillet over medium-high heat, stirring, until browned in spots, 4 to 5 minutes. Transfer kernels to a large heavy saucepan. Add cobs, milk, cream, and 1/2 cup of sugar to the saucepan. Bring to a boil, stirring constantly; remove from heat. Discard cobs. Puree mixture until smooth with a stick blender or jar blender; return blended mixture to the saucepan.
2. Step 2Whisk together egg yolks and remaining 1/4 cup of sugar in a bowl. Bring corn mixture to a low simmer; remove from heat. Slowly whisk one cup of hot corn mixture into yolk mixture, whisking constantly. Return yolk mixture to the saucepan, whisking constantly. Cook, whisking constantly, over medium-low heat until thick enough to coat a spoon, 5 to 7 minutes.
3. Step 3Pass custard through a sieve, pressing hard to remove as much liquid as possible. Discard solids. Chill completely. Transfer to an ice cream maker and process according to manufacturer's instructions.