Notes: Use canned or thawed frozen corn kernels. If making ahead, store ice cream airtight in the freezer up to 1 week. To serve, soften at 5-second intervals in a microwave oven at full power (100%) before scooping into bowls. Serve with scoops of purchased chocolate sorbet or ice cream (buy 1 qt.), then top with raspberry sauce.
1 1/4 cups cooked corn kernels
1 1/2 cups whipping cream
1 1/4 cups milk
1/2 cup raw sugar or firmly packed light brown sugar
5 large egg yolks
1 teaspoon vanilla
How to Make It
In a blender, purée 1 cup corn and 1/4 cup cream until very smooth.
Rub purée through a fine strainer into a 10- to 12-inch frying pan. Add remaining corn and cream, along with milk and sugar. Stir over high heat until bubbles form at pan rim.
In a small bowl, beat yolks to blend with about 1/2 cup of the hot corn mixture, then pour into the frying pan and stir over low heat until custard coats the back of a metal spoon thickly, about 9 minutes. Add vanilla.
Set the pan in ice water and stir often until mixture is cold, about 15 minutes. Cover and chill at least 3 hours or up to 1 day.
Pour cold mixture into an ice cream maker and freeze according to manufacturer's directions or until dasher is hard to turn.