Creamy Corn and Vanilla Bean Ice Cream

A delightful summer treat with fresh corn and a hint of vanilla bean.

Ingredients

6	extra large egg yolks
3⁄4	cup sugar
2	ears of corn
1 1⁄2	vanilla bean
1 1⁄2	cups whole milk
1 1⁄2	cups heavy cream

Instructions

• 1. In a bowl, whisk together the extra large egg yolks and sugar until the mixture is light yellow in color. Set aside.
  2. Prepare the corn by cutting the kernels off the cob. Cut each cob into pieces to fit into the saucepan. Split the vanilla bean lengthwise, scrape the seeds, and add them to the saucepan. Pour in the whole milk and heavy cream. Simmer the mixture over medium heat, stirring occasionally. Remove from heat, cover, and let it sit for 20 minutes. Discard the cobs and vanilla bean. Rinse and dry the vanilla bean for later use. Blend the corn/milk mixture until smooth.
  3. Return the mixture to the saucepan and bring it to a simmer. Gradually add 1 cup of the warm milk mixture from the pan to the bowl with the egg/sugar mixture while whisking continuously. Slowly incorporate the remaining warm corn/milk mixture in 1 cup portions, ensuring a smooth blend. It is not necessary to measure precisely.
  4. Transfer the combined mixture back to the saucepan. Cook over medium heat, stirring constantly with a heat-proof spatula until the mixture slightly thickens. If you have an instant-read thermometer, the mixture should reach 175°F.
  5. Strain the custard through a mesh strainer and refrigerate for 24-48 hours.
  6. Churn the custard in your ice cream maker following the manufacturer's instructions. Freeze for 4 hours or overnight before serving.

Jul 19, 2024