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1
Heat oven to 450u00b0 F.
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2
Cut kernels off of cob, halving and reserving the cobs, and toss it all with the olive oil, salt, and brown sugar on a sheet tray. Roast at 450u00b0 for 10-15 minutes or until corn has begun to caramelize.
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3
Meanwhile, whisk the white sugar with the egg yolks until thick, pale, and creamy.
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4
Once corn is done, heat milk and cream together in a large stockpot over medium until just steaming and bubbling around the edges but not boiling. Add the corn, cobs and all.
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5
Bring corn and cream mixture to a simmer. Once simmering, remove from heat, cover, and let steep 15 minutes.
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6
Remove cobs, strain liquid into a clean bowl, pressing on solids to get the most out of it. Clean out the pot and add the milk mixture back into it.
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7
Little by little whisk some of the hot milk mixture into the egg yolks to temper them. After you've added about 1 cup of hot milk and the yolks are warm, pour it slowly into the rest of the milk mixture, stirring constantly.
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8
Cook this custard until it's thick enough to coat the back of a spoon. Strain one more time into a clean bowl, stir in the black pepper, cool, and refrigerate covered for at least 3 hours and up to 8 until completely chilled.
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9
Churn in an ice cream maker according to manufacturer's instructions. When done, pour into a container, place plastic wrap directly on the surface, and chill in the freezer to set.
