Instructions

• Cut the kernels from the cobs. Cut the cobs in half and set aside. Puree the corn in a blender or food processor until smooth.
• In a medium saucepan combine the milk, cream and pureed corn, corn cobs and 1/2 of the sugar. Heat over medium-high to scald the milk. Watch closely, stir occasionally to prevent burning and boil over.
• Turn off the heat, cover the pot and allow to steep for 1/2 hour.
• Remove the cobs from the pot and set aside. Reheat the milk mixture to scalding.
• While the milk is heating, whisk together the yolks, the remaining sugar and the salt.
• Temper the yolk mixture by slowly ladling some of the hot milk mixture into the yolk mixture while whisking constantly. Then, whisk the remaining scalding milk into the tempered yolk mixture then return the entire mixture to the saucepan. Heat over medium low, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon.
• Strain the custard through a fine mesh strainer. Press the back of the wooden spoon on the corn solids to remove all the liquid, discard the solids. Stir in the vanilla and add the cobs back to the warm custard. Cool for at least 3-4 hours or overnight in the fridge.
• Remove the cobs from the custard, scrape any cream clinging to the cobs back into the custard. Run in your ice cream machine according to the manufacturer's directions. Scoop the ice cream into a container, lay plastic wrap on the surface then cover the container. Enjoy as soft serve immediately or for a traditional firm ice cream, freeze for at least 3 hours or overnight.