Making corn ice cream at home is just like a dream. Kids’ favorite, make for your loved ones and cherish the moments.
4 ears sweet corn, shucked, kernels removed and cobs halved
2 c. whole milk
2 c. heavy cream
3/4 c. sugar, divided
9 lg. egg yolks
Cook kernels in a dry cast-iron skillet over medium-high heat, stirring, until browned in spots, 4 to 5 minutes. Transfer kernels to a large heavy saucepan. Add cobs, milk, cream, and 1/2 cup of sugar to the saucepan. Bring to a boil, stirring constantly; remove from heat. Discard cobs. Puree mixture until smooth with a stick blender or jar blender; return blended mixture to the saucepan.
Whisk together egg yolks and remaining 1/4 cup of sugar in a bowl. Bring corn mixture to a low simmer; remove from heat. Slowly whisk one cup of hot corn mixture into yolk mixture, whisking constantly. Return yolk mixture to the saucepan, whisking constantly. Cook, whisking constantly, over medium-low heat until thick enough to coat a spoon, 5 to 7 minutes.
Pass custard through a sieve, pressing hard to remove as much liquid as possible. Discard solids. Chill completely. Transfer to an ice cream maker and process according to manufacturer’s instructions.