Sweet corn custard ice cream
Instructions:
- Cut the kernels from the cobs into a medium saucepan. Use the back of the knife or a small spoon to scrape the milky liquid from the cobs into the pan. There should be at least 2 cups of kernels and scrapings. Keep the cobs. Stir in the cream and milk. Cut the vanilla bean in half lengthwise and use the tip of the knife to scrape out the small, sticky seeds from inside the bean. Add the seeds to the pan and set the pod aside. Cook the mixture over medium heat until the milk is scalded, which means that there will be a few wisps of steam rising from the milk and a few small bubbles around the edge.
- Remove the mixture from the heat and puree in a blender, working in batches so as not to fill the blender more than half full at a time. Pour the puree into a large bowl and add the cobs and vanilla bean pod so that they can release their flavor into the mixture as it steeps. Set the mixture aside to steep for 1 hour at room temperature, then discard the cobs and vanilla bean pod. Pour the mixture through a fine mesh strainer into a large saucepan, pressing on the solids to remove all the liquid.
- Bring the mixture back to a simmer over medium heat. Meanwhile, whisk together the sugar and yolks in a small bowl until smooth. Whisking constantly, slowly pour 1 cup of the warm liquid into the yolks to temper them. Whisk the yolk mixture into the corn mixture and cook, stirring constantly with a heatproof spatula, until the custard thickens enough to coat the back of the spatula, about 10 minutes. Pour the mixture through a fine-mesh sieve into a large glass or metal bowl. Let the custard cool to room temperature, then press a piece of plastic wrap directly onto the surface and refrigerate until very cold (under 40°F), at least 4 hours, then mix well.
- Churn the ice cream in a small electric ice cream freezer according to the manufacturer’s instructions. The ice cream will be soft, like a thick milk shake. To freeze hard enough to scoop, transfer into an airtight container, press plastic wrap directly onto the surface, and freeze until firm.