Sweet Corn Ice Cream

1. 1

   Using a large knife, slice the kernels from the cobs; place in a large saucepan.

2. 2

   Cut or break the cobs into thirds; add to the pot with the milk, cream, and 1/2 cup sugar.

3. 3

   Bring the mixture to a boil, stirring; turn off heat.

4. 4

   Remove the cobs, and discard.

5. 5

   Using an immersion blender or a blender, puree mixture.

6. 6

   Infuse for 1 hour by covering the pan with a tight-fitting lid.

7. 7

   Uncover, bring to a simmer, and turn off heat.

8. 8

   In a small bowl, whisk the egg yolks and remaining 1/4 cup sugar.

9. 9

   Add 1 cup hot cream to the yolks, stirring constantly so they do not curdle.

10. 10

    Add the yolk mixture to the saucepan, stirring.

11. 11

    Cook over medium-low heat, stirring constantly, until thick enough to coat the spoon, about 10 minutes.

12. 12

    Pass the custard through a coarse sieve, then through a fine sieve or chinois, pressing down on the solids; discard the solids.

13. 13

    Let the custard cool.

14. 14

    Cover; chill at least 4 hours.

15. 15

    Freeze in an ice-cream maker according to the manufacturers directions.

16. 16

    Serve garnished with blackberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.