Corn ice cream

August 20, 2008
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Makes about 1 1/2 quarts

You need an ice cream maker for this mixture, which begins with a creamy, eggy, corn-filled custard, which sits overnight to infuse. Then it's strained, seasoned with lime juice, and churned into ice cream.

2 1/2 cups fresh, sweet corn kernels (cut from 3 to 4 ears of corn)
1 cup sugar
3 cups heavy cream
1 cup half-and-half
6 egg yolks
Pinch of sea salt
Juice of 1 lime
1. In a large, heavy saucepan, combine the corn, sugar, cream, and half-and-half. Heat the mixture, stirring constantly, until it is hot, but not boiling. Remove from the heat.

2. In a medium bowl, whisk the yolks and salt. Slowly whisk in about 1/2 cup of the hot cream mixture. Gradually pour the warmed yolk mixture back into the saucepan, whisking constantly.

3. Return the saucepan to low heat. Stirring constantly with a wooden spoon, cook the custard for about 8 minutes or until it coats the back of the spoon. Pour the mixture into a bowl, cover with plastic wrap, and refrigerate overnight.

4. Set a strainer over a bowl. Strain the cream mixture. Push down on the corn to extract all the juices. Discard the corn. Stir the lime juice into the custard.

5. Freeze the custard in an ice cream maker, using the manufacturer's directions. Transfer the ice cream to a plastic container and freeze until firm. Adapted from Clink

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