Sweet Corn Ice Cream

Ingredients

• 4 ears sweet corn, kernels cut off, cobs reserved
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 5 large egg yolks
• ½ tsp kosher salt
• 1 tsp vanilla extract

Contains: milk, eggs.

Method

1. Blend the corn kernels with the milk in a blender until completely smooth. Strain through a fine-mesh sieve into a medium saucepan, pressing to extract all liquid. Add the corn cobs (broken in half), cream, and half the sugar. Heat over medium, stirring, until steaming but not boiling. Remove from heat, cover, and steep for 20 minutes.About 30 min
2. Discard the corn cobs. Return the corn cream to medium-low heat. In a bowl, whisk egg yolks with remaining sugar and salt until pale and thick.About 5 min
3. Slowly ladle about 1 cup of the hot cream into the egg mixture, whisking constantly (tempering). Pour the warmed egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the spoon, about 8-10 minutes. Do not boil.About 12 min
4. Remove from heat, stir in vanilla, and strain through a fine-mesh sieve into a clean bowl. Press plastic wrap directly on the surface and refrigerate until completely cold, at least 4 hours or overnight.About 5 min
5. Churn in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer container and freeze for at least 2 hours until firm.About 30 min