From: Country Living US
Sweet Corn Ice Cream

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
- 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.
- 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.
- 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.
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