Sweet Corn Ice Cream

• Vegetarian
• Gluten free

• Produce

  • 2 large ears Corn, fresh

• Refrigerated

  • 5 Egg yolks

• Baking & Spices

  • 6 oz Granulated sugar
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Dairy

  • 2 cups Heavy cream
  • 1 cup Whole milk

Found on baking-sense.com

Description

Ingredients

• 1 Cup Whole Milk
• 2 Cups Heavy Cream
• 6 oz (3/4 cup) granulated sugar
• 5 egg yolks
• 1 teaspoon vanilla extract
• pinch of salt
• 2 large ears of fresh corn

Directions

• Cut the kernels from the cobs and puree in a blender or food processor until smooth
• Cut the cobs in 1/2
• In a small saucepan combine the milk, cream and pureed corn with 1/2 the sugar and the corn cobs
• Heat over medium-high until the milk is scalding, be careful not to let it boil over
• Turn off the heat, cover the pot and allow to steep for 1/2 hour
• Remove the cobs from the pot and set aside
• Reheat the milk mixture to scalding
• While the milk is heating whisk together the yolks and the remaining sugar
• Whisk the warm milk into the yolk mixture then return the entire mixture to the saucepan
• Heat over medium low, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon or spatula
• Add the vanilla extract
• Strain the custard through a mesh strainer, pressing on the corn solids to remove all the liquid
• Discard the solids and add the cobs back to the warm custard
• Cool for at least 3-4 hours or overnight
• Remove the cobs from the custard, scrape any cream clinging to the cobs back into the custard
• Run in your ice cream machine according to the manufacturers directions
• Scoop the ice cream into a container, lay plastic wrap on the surface then cover the container
• Freeze overnight before serving