Sweet Corn Ice Cream

For use in 4 Qt. Ice Cream Makers.

• 2 cups Heavy Cream
• 3 cups Milk
• 4 ears Sweet Corn, shucked, save kernels, cut cobs into 1-inch pieces
• 1 tsp. Vanilla Extract
• 12 Egg Yolks
• ⅔ cup plus ½ cup Sugar

1. In a small saucepan over medium heat, combine the cream, milk, and corn cobs. Bring to a simmer.
2. Stir to dissolve sugar. Simmer for 10 minutes.
3. Remove corn cobs with a slotted spoon.
4. Whisk the egg yolks and ⅔ cup sugar together in a bowl.
5. Slowly whisk in the hot cream mixture. Whisk until smooth.
6. Return the mixture to the saucepan and stir over low heat for 1 minute, until it coats the back of a spoon.
7. Strain the custard through a fine sieve.
8. Stir in the vanilla extract.
9. In a small saucepan, bring 1 cup water, ½ cup sugar and the corn kernels to a simmer, cooking until kernels are soft, about 10 minutes.
10. Remove from heat and add the corn mixture to the custard.
11. Allow it to cool overnight in a bowl with a piece of plastic wrap against the top to prevent a skin from forming.
12. Pour mixture into the freezing canister and follow the directions in the “Using Your 4 Qt. Ice Cream Maker” section. Do not fill the freezing canister above the “MAX” line, as the mixture will expand during freezing.