Corn Ice Cream

Ingredients:
3 ears of corn, kernels cut from cobs and cobs chopped (1-inch pieces)
1 quart whole milk
1 cup heavy cream
1/2 cup sugar
5 large egg yolks

Preparing the ice cream:
Cook corn kernels with cobs, milk, cream, and sugar in a large heavy saucepan over low heat, stirring occasionally, until sugar has dissolved. Simmer, uncovered, 1 hour.

Discard corn cobs. Purée corn mixture in batches in a blender until smooth (use caution when blending hot liquids).

Lightly beat yolks in a large bowl. Slowly add hot corn mixture, whisking. Return mixture to saucepan and cook over low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170 degrees F on an instant-read thermometer (do not let boil).

Immediately strain through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids. Chill custard at least 6 hours.

Freeze custard in ice cream maker, in batches if necessary. Transfer to airtight containers and put in freezer to firm up, at least 3 hours.

Makes 2 quarts