Ingredients
Equipment
Method
Infuse Corn Flavor
- Cut kernels off the cobs, then break the cobs in half. In a saucepan, combine corn kernels, cobs, milk, cream, and half the sugar. Bring to a gentle simmer, stir, then turn off heat and let everything steep for ~1 hour to deepen corn flavor.
Strain and Puree
- Remove and discard cobs, then blend or mash the corn-milk mixture until smooth. Strain through a fine sieve back into the saucepan, pressing to extract every drop of flavor.
Temper Eggs
- In a bowl, whisk remaining sugar, egg yolks, and salt. Slowly drizzle in some hot corn-infused cream, whisking to temper. Then return everything to the saucepan.
Cook the Custard
- Gently heat over medium-low, stirring constantly, until it thickens to coat the back of a spoon or registers ~170 °F.
Chill the Base
Notes
If you don’t have an ice cream machine, don’t sweat it. You can freeze the base in a shallow pan and processor every hour until set—it works surprisingly well.