Author Notes: Nothing beats Colorado sweet corn! A dry climate means the corn is less watery, making each kernel pack a more sugary, corn-y punch. I like to serve a scoop of this ice cream on top of half a grilled peach! —gabsimonelouise
cups milk (whole or low-fat)
cup heavy cream
ears fresh sweet corn, shucked
- Cut the kernels off the corn cobs and reserve the cobs. Place kernels and cobs in a medium saucepan and add the milk, cream, and 1/4 cup of the sugar.
- Heat the milk mixture over medium heat until simmering, then remove from heat and let steep for 1 hour.
- Remove cobs from the milk mixture, and remove 1/2 cup of the corn kernels. Discard the cobs and reserve the kernels for later. Leave the rest of the corn kernels in the milk, and puree the mixture in a blender (or with an immersion blender) until smooth. Return the mixture to the saucepan and heat until simmering.
- Whisk the remaining 1/4 cup of sugar with the egg yolks in a large bowl. Slowly pour hot milk mixture into yolks, whisking constantly. Return mixture to saucepan and heat over low heat. Stir frequently, until mixture is thick and coats back of spoon. Immediately remove from heat and set a fine-mesh sieve over the large bowl that the egg yolks were in. Pour mixture over sieve, which will catch any egg that may have curdled.
- Allow ice cream batter to fully cool, then cover and put it in the fridge. Chill overnight, or at least 4 hours, then process in ice cream maker according to manufacturer's instructions.