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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.

David Bonom
Recipe by Cooking Light August 2012

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Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
30 mins
total:
3 hrs 50 mins
Yield:
Serves 8 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

237 calories; fat 9.2g; saturated fat 4.6g; mono fat 2.2g; poly fat 0.9g; protein 7.4g; carbohydrates 33.5g; fiber 1.2g; cholesterol 176mg; iron 0.6mg; sodium 137mg; calcium 156mg.
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