Maple and Sweet Corn Ice Cream

Yield:

Instructions

Holding a coarse cheese grater over a mixing bowl, grate the corn kernels off the cob. Break or cut the cobs in half, and put them, along with the grated corn, into a heavy-bottomed 3- or 4-quart pot. Add the milk and cream, and set over medium-low heat, stirring often, until the mixture bubbles at the edges, 8 to 10 minutes. Remove from heat and let the mixture steep until the cobs are cool enough to handle. Scrape their juices into the pot one more time with the sharp side of a table knife. Discard cobs.

Return the pot to medium-low and bring the mixture back to a simmer.

In a medium bowl, whisk together egg, yolks, maple syrup, and salt. Carefully whisk about 1/2 cup of the hot milk mixture into the egg mixture until blended. Repeat this process twice more to slowly raise the temperature of the eggs. Pour the egg mixture back into the pot, whisking continuously over medium-low, until the mixture reaches 175° on an instant-read thermometer. Remove from heat and stir in vanilla. Pour the custard into a shallow container and cover with plastic film pressed onto the surface. Chill until very cold, 4 to 12 hours (you can speed the cooling by setting the container on ice and stirring).

Once chilled, it should register between 35° and 40° on an instant-read thermometer. Pour into an ice cream maker, leaving 1 inch at top; prepare according to freezer instructions.