Farm fresh corn is here and ready for shucking…and ready for turning into sweet corn ice cream! Give it a whirl in your own ice cream maker.  Make a little blueberry sauce or chop up some toasted hazelnuts to sprinkle on top.

Sweet Corn Ice Cream

4 ears fresh corn, shucked
2 cups milk
2 cups heavy cream
1 1/2 cup sugar
9 large egg yolks

Using a large knife, slice the kernels off the corn cobs and place into a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream and 1/2 cup of the sugar

Bring the mixture to a boil, stirring often, then turn off the heat.  Discard the cobs. Using an immersion blender or a blender, puree the corn kernels with the milk and cream. Infuse for 1 hour.

Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and  remaining 1/4 cup of sugar. Add a cup of the hot cream to the yolks, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.

Recipe by Chef Instructor Kat Randazzo