Makes about 1 quart
We think of corn as a savory ingredient, but it’s sweet and starchy properties make it perfectly suited to dessert applications. Just like butter enhances the flavor of cooked corn, so does the milk fat in whole milk—and corn ice cream is the distillation of those flavors. This isn’t a gimmick, just really creamy, delicious ice cream.
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Ingredients
2 ears corn
1/2 vanilla bean
2 cups whole milk, plus more as needed
2/3 cup sugar
6 egg yolks
Directions
- Cut the kernels from the corn cobs. Combine the kernels, cobs, vanilla bean, and milk in a saucepot. Bring to a boil, then remove from the heat, cover, and set aside to steep for 15 minutes.
- Remove the vanilla bean and corn cobs and discard. Transfer the milk and corn mixture to a blender and blend until smooth. Strain through a fine mesh strainer, pressing with a wooden spoon or spatula to squeeze out as much liquid as possible. Discard the kernels.
- Measure the strained milk. Add more milk as needed to make 2 cups.
- In a saucepan, combine the corn milk and half of the sugar to a boil. Be sure to watch for scorching.
- In a heat-safe bowl, combine the egg yolks with the remaining sugar and pour 1/4 cup of the hot milk into the egg mixture to temper it. Whisk to combine. Add the tempered egg mixture back into the hot milk, whisk to combine, and return to a low heat.
- Stirring constantly with a wooden spoon, heat the mixture to 165°F, or until it coats the back of a wooden spoon. Remove immediately from the stove. Strain through a fine-mesh sieve into a container that is set into an ice bath.
- Transfer to a lidded container and refrigerate overnight.
