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Sweet Corn Ice Cream

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 30 mins
Total time 3 hrs, 50 mins
Yield Serves 8 (serving size: about 1/2 cup)
Steeping cobs in the cream mixture infuses it with corn flavor. If possible, chill the corn mixture overnight. This lets flavors meld and helps the ice cream to freeze faster: The quicker it freezes, the creamier it will be.

Ingredients

  • 4 ears shucked corn
  • 3 cups 2% reduced-fat milk, divided
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 cup half-and-half
  • 6 large egg yolks

Nutrition Information

  • calories 237
  • fat 9.2 g
  • satfat 4.6 g
  • monofat 2.2 g
  • polyfat 0.9 g
  • protein 7.4 g
  • carbohydrate 33.5 g
  • fiber 1.2 g
  • cholesterol 176 mg
  • iron 0.6 mg
  • sodium 137 mg
  • calcium 156 mg

How to Make It

  1. Cut kernels from ears of corn; set cobs aside. Combine kernels and 1 cup milk in a blender; process until smooth. Combine corn mixture, remaining 2 cups milk, sugar, and salt in a medium, heavy saucepan. Cut cobs into thirds; add cobs to pan. Heat corn mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 1 hour. Discard cobs.

  2. Return pan to medium heat; heat to 180°. Combine half-and-half and egg yolks in a medium bowl, stirring with a whisk. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium heat 2 minutes or until a thermometer registers 160°, stirring constantly. Pour mixture through a fine sieve over a bowl, pressing lightly with a wooden spoon; discard solids. Place bowl in a large ice-filled bowl. Cool completely, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Freeze 1 hour or until firm.