Summer corn is everywhere right now. Save a couple of ears of corn for this recipe, you will not regret it. The subtle sweetness pairs wonderfully with vanilla.
If you find black raspberries at the market, buy half a pint and make a simple raspberry sauce with some sugar and lemon juice. Cook in a saucepan just until the raspberries start to break down. Cool and pour over your ice cream.
Fresh Summer Corn Ice Cream
6 extra-large egg yolks
¾ cup sugar plus 2 tablespoons
2 ears of corn
1 vanilla bean
1 ½ cup whole milk
1 ½ cup heavy cream
1. In a bowl, whisk the egg yolks and sugar together until light yellow in color, set aside.
2. Cut the kernels off the cob. Cut each cob into pieces so that they fit in your saucepan. Cut the vanilla bean lengthwise in half. Scrape the seeds with a knife and place them in the saucepan. Add the heavy cream, and milk. Bring the mixture to a simmer over medium heat, stirring occasionally. Turn heat off, cover, and let the mixture sit for 20 minutes. Remove the cobs and vanilla bean. Rinse and dry the vanilla bean and reserve for another use. Place the corn/milk mixture into a blender and blend until smooth.
3. Place the mixture back in the pan and bring to a simmer. Start by adding 1 cup of the milk mixture from the pan into the bowl with egg/sugar mixture whisking well. Continue adding the warm corn/milk mixture into the egg mixture in 1 cup increments until all the warm milk mixture has been added. You can eyeball this; it does not need to be exact.
4. Return all the mixture to the saucepan. Cook on medium heat, constantly stirring with a heat-proof spatula until the mixture thickens slightly. If you have an instant read thermometer it should reach 160-170°F.
5. Pour the custard through a mesh strainer and refrigerate 24-48 hours.
6. Pour the custard into your ice cream maker and follow the manufacturer’s instructions. Freeze 4 hours or overnight before serving.