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1
Set up a double boiler.
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2
Set up a 4-quart saucepan, filled halfway with water, into which you can nestle a 3-quart stainless steel bowl.
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3
Bring the pot of water to a boil over high heat while youre preparing the custard base.
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4
Cook the base.
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5
Husk the corn and pull off all the silk.
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6
Cut the kernels from the ears and measure 2 cups.
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7
Scoop into a blender and add the half-and-half.
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8
Blend until smooth.
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9
In the 3-quart stainless steel bowl, stir together the egg yolks and sugar until thoroughly combined.
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10
Add the corn mixture and whisk to combine thoroughly.
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11
Reduce the temperature under the pot of boiling water to maintain a gentle simmer.
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12
Set the bowl of custard base over the simmering water and whisk frequently, until the mixture thickens noticeably, about 20 minutes.
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13
The custard is sufficiently cooked when it reaches 180 degrees on an instant-read thermometer.
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14
You can also test it by dipping a wooden spoon into the custard, then running your finger through the custard: if the line holds clearly, the custard has thickened sufficiently.
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15
Pour the base through a medium-mesh strainer into another bowl (preferably stainless steel for quick cooling).
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16
Cool the base.
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17
Fill a large bowl halfway with ice.
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18
Nestle the custard into the ice and whisk regularly until completely cool.
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19
Refrigerate if not using immediately.
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20
Finishing the base, freezing the ice cream.
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21
Stir the heavy cream, evaporated milk, cinnamon, orange liqueur and lime juice into the base.
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22
Freeze in an ice cream freezer according to the manufacturers directions.
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23
Scrape into a freezer container and freeze for several hours to firm.
