Sweet Corn Ice Cream

from Sweet Life – who got it from Cooking Light

Ingredients:

• 4 ears shucked corn
• 3 cups 2% reduced-fat milk, divided
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 cup half-and-half
• 6 large egg yolks

Preparation:

Use a bowl with a flat bottom placed upside down in another bowl to steady earns of corn, and catch kernels, and cut the kernels off. Cut the cobs into thirds and set aside.

Combine the corn kernels with 1 cup of milk in a food processor or blender and pulse until smooth. Pour into a medium saucepan and whisk in the remaining milk, sugar and salt. Add the cobs. Heat the mixture until edges just start to bubble, about 180 degrees. Remove from heat and let stand 1 hour to infuse the flavors.

Whisk the egg yolks and half and half until pale and yellow in a bowl; set aside. Discard the cobs from the corn/milk mixture and bring the mixture back to 180 degrees. Carefully whisk the milk mixture into the bowl with the egg yolks. Return to saucepan, stirring constantly,  and cook two minutes longer, until mixture thickens, coating the back of a spoon, 160 degrees.

Strain the mixture through a sieve, into a bowl and discard any solids or lingering corn kernels. Set the bowl in an ice bath and cool. Cover and cool completely (4-6 hours) in fridge before churning in your ice cream maker according to manufactures directions. Freeze until solid and serve.