Sweet Corn Ice Cream

CREDIT: LEO GONG; STYLING: RANDY MON

Ingredients

2 ears corn

1 cup heavy whipping cream

1 ½ cups milk

½ cup sugar

4 egg yolks

½ teaspoon vanilla extract

Instructions

  1. Set a box grater in a large bowl. Using the large holes, grate corn kernels (and their "milk") off the cobs. Discard cobs.
  2. In a medium saucepan over medium heat, combine cream, milk, and corn. Bring to a simmer.
  3. Meanwhile, in a medium bowl, whisk sugar and egg yolks until pale and thick.
  4. When cream mixture reaches a simmer, slowly ladle 1/2 cup of it into egg mixture, whisking constantly. Repeat with another 1/2-cup ladleful.
  5. Reduce heat to low, whisk warmed egg mixture into saucepan, and cook, whisking, until mixture thickens a bit, about 5 minutes.
  6. Pour mixture into a medium bowl, stir in vanilla, cover with plastic wrap (letting the wrap sit directly on the mixture's surface), and chill at least 2 hours and up to 1 day.
  7. Freeze in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight plastic container and freeze up to overnight.
DessertsDenise ClontsComment