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1.
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Turn the oven to broil. If taking the kernels off the cob, lay flat and slice one side completely off to create a stable base to remove the rest. Spread the corn kernels evenly on a sheet pan and place under the broiler until they begin to brown, about 5 minutes. |
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2.
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In a saucepan, heat the heavy cream, milk, corn, and vanilla extract on medium heat. Bring to a simmer, but do not boil, about 5 minutes. If a smoother consistency is desired, use an immersion blender to puree some of the corn kernels. |
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3.
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While heating the cream mixture, whisk together the sugar and egg yolks. |
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4.
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Slowly add the hot cream mixture to the bowl with the eggs and sugar, stirring constantly. |
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5.
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Chill in the refrigerator for 15 minutes. |
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6.
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Pour the ice cream base into an ice cream maker, turn on, and churn according to the manufacturer’s instructions, approximately 25 minutes. |
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7.
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Serve immediately or cover with plastic wrap and keep in the freezer. |
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➢
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Beyond the basics: Make this ice cream even if you don’t have an ice cream maker. Simply transfer the cooled ice cream base to a stainless steel dish or bowl, then move it to the freezer for 45 minutes. Check the ice cream and stir vigorously every 45 minutes for 6 hours, or until the ice cream is evenly frozen. |
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➢
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Cucumber Ice Cream: Instead of roasted corn, de-seed and shred 2 cucumbers to add to the cream mixture. Transfer the ice cream base to a blender to puree before pouring it into the ice cream maker. |
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Sweet Potato Ice Cream: Replace the corn with 1½ cups mashed sweet potato and 1 tablespoon ground cinnamon. |