Sweet Corn Ice Cream

Ingredients

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

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve
• blender
• wooden spoon
• kitchen thermometer

Directions

1. Cut kernels from ears of corn; set cobs aside.
2. Combine kernels and 1 cup milk in a blender; process until smooth.
3. Combine corn mixture, remaining 2 cups milk, sugar, and salt in a medium, heavy saucepan.
4. Cut cobs into thirds; add cobs to pan.
5. Heat corn mixture over medium heat to 180 or until tiny bubbles form around edge (do not boil).
6. Remove from heat; let stand 1 hour. Discard cobs.
7. Return pan to medium heat; heat to 18
8. Combine half-and-half and egg yolks in a medium bowl, stirring with a whisk. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk.
9. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium heat 2 minutes or until a thermometer registers 160, stirring constantly.
10. Pour mixture through a fine sieve over a bowl, pressing lightly with a wooden spoon; discard solids.
11. Place bowl in a large ice-filled bowl. Cool completely, stirring occasionally.
12. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Freeze 1 hour or until firm.