Sweet Corn Ice Cream

Sweet Corn Ice Cream 

Ingredients

2 cups sweet corn kernels (fresh or frozen)
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Cook the sweet corn in boiling water for 5 minutes. Drain well.

Blend the corn with the milk until smooth, then strain if you prefer a silky texture.

In a saucepan, combine the corn mixture, heavy cream, and half of the sugar. Heat until steaming but do not boil.

In a separate bowl, whisk the egg yolks with the remaining sugar until pale.

Slowly pour the warm cream mixture into the egg yolks while whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon.

Remove from the heat and stir in the vanilla extract and salt.

Chill the mixture in the refrigerator for at least 4 hours, or overnight.

Churn in an ice cream maker according to the manufacturer’s instructions.

Freeze for 2–4 hours before serving for the best texture.