Sweet Corn Ice Cream.

I thought I'd barf tasting this but suprise- tastes great. Who'da thunk?

Sweet Corn Ice Cream.

Makes about 1 quart

1 cup heavy cream
1 1/2 cups milk
2 ears sweet corn, shucked, kernels reserved, cobs chopped into 1-inch hunks
1/2 vanilla bean or 1/2 teaspoon vanilla extract
6 egg yolks
1/3 cup plus 1/4 cup sugar



In a saucepan over medium heat, combine cream, milk, corn cobs, and vanilla bean (if using vanilla extract, add later).

Bring to a simmer, and stir to dissolve the sugar. Gently cook for 10 minutes, then remove the corn cobs with a slotted spoon.

Whisk egg yolks and 1/3 cup sugar together in a bowl until pale yellow, then slowly add/whisk in the hot cream mixture- keep whisking until all combined and smooth.

Return mixture to the saucepan and stir over low heat for approx. 1 minute, until it coats the back of a spoon. Strain the custard through a fine sieve.

Stir in the vanilla extract, if using instead of the vanilla bean.

In a saucepan, bring 1/2 cup water, 1/4 cup sugar and the corn kernels to a simmer, cooking about 10 minutes, until the kernels are soft.

Remove from heat and add the corn mixtureto the custard.

Allow it to cool in a bowl with a piece of plastic wrap against the top to prevent a skin from forming.

When cool, process in an ice cream maker according to the manufacturer's directions.

Serve with beef gravy topping.

Just kidding.

Serve plain or with blueberry topping, or blueberry cake.