It may be a little early for sweet corn, but this is a recipe you’ll definitely be glad you bookmarked and saved for a warmer day!
Ingredients
1 ear corn (kernels reserved, cut into 1 inch slices)
1 cup heavy cream
1 cup milk
1/2 cup sugar
1/2 teaspoon vanilla extract
2 egg yolks
Directions
Simmer the corn cob in the heavy cream and milk for 10 minutes.
Remove the corn cob.
Add the corn kernels and simmer until tender, about 10 minutes.
Temper the egg yolks and add them along with the sugar and vanilla extract to the pan.
Cook at low heat until it thickens and can coat the back of a spoon.
Chill the mixture in the fridge.
Freeze according to the instructions for your ice cream machine.
Image and recipe via.
