Sweet Corn Ice Cream

Makes 1 Quart

INGREDIENTS

2 fresh ears corn, shucked, and silk thoroughly removed
1 c whole milk
2 c heavy cream
3/4 c sugar, divided
1/4 t kosher salt
5 large egg yolks

Preparation:

Slice kernels off corn cobs and break corn cobs in half. Combine kernels, cobs, milk, cream, salt and 1/2 c sugar in medium saucepan over medium high heat. Bring to a boil, stirring frequently. Then remove from heat, cover and let steep for one hour. 

After steeping is completed, discard cobs. Use immersion or countertop blender to purée corn mixture, leaving some kernels intact (about 30 seconds.) Return to the same saucepan and set over medium heat. Meanwhile, whisk together egg yolks and remaining 1/4 cup sugar in medium heatproof bowl, being careful not to let the yolks and sugar sit together unattended. Ladle about 1 cup hot corn mixture into yolk mixture, whisking constantly while you pour so the yolks don't curdle, and scraping down sides as you whisk. Then pour contents of bowl back into saucepan and stir constantly over medium heat, until custard coats the back of a wooden spoon and leaves a clear streak when you run your finger through it (5-10 minutes). Remove from heat.

Prepare an ice bath to cool the custard. Fill a large metal bowl with ice and water. Then rest a smaller metal bowl inside the larger one and pour hot custard into smaller bowl. Stir occasionally as mixture cools to room temperature. Then cover and chill for at least 4 hours, or overnight. Once chilled, process according to your ice cream maker's instructions.