(Nieve de Elote)
As would stand to reason, Mexicans love their corn. The grain is a staple in their diet, found in everything from tortillas to tamales to salsas. So, it’s no surprise that sweet corn can be found even in ice cream. Using the freshest corn, right from a late-summer harvest, will give you the best results, but any corn will do in a pinch.
2 fresh ears of corn, husked
1½ cups whole milk
1 cup heavy whipping cream
½ cup sugar
4 egg yolks
½ teaspoon vanilla extract
Using a grater with large holes, grate the corn kernels and their juices into a large bowl. Discard the cobs.
In a medium saucepan, combine the corn, milk, and cream and bring to a simmer over medium heat.
While the milk mixture is heating up, whisk together the sugar and egg yolks in a bowl until the color is pale yellow and the mixture is thick (just a few minutes).
When the milk mixture begins to simmer, slowly stream in the egg mixture, whisking as you pour. Reduce the heat to low and let simmer, stirring occasionally, until the mixture thickens, about 5 minutes. Remove from the heat and whisk in the vanilla.
Pour the mixture into a bowl and set it in a larger bowl of ice water to cool completely.
Freeze in an ice-cream maker, following the manufacturer’s instructions. If you’re not serving immediately, transfer to an airtight container and store in the freezer overnight.