this might sound kinda crazy, but trust me it is so good. a little labor-intensive, but definitely worth it! recipe from here. when i made it, i substituted 2 cups heavy cream/ 2 cups milk for 3 cups 2% milk and one cup half-n-half. it became more like corn sorbet, which was different/ less creamy but definitely still good.
- 4 ears fresh corn, shucked
- 2 cups milk
- 2 cups heavy cream
- 3/4 cup sugar
- 4 large egg yolks
1. Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream, and 1/2 cup of the sugar. Bring the mixture to a boil, stirring, then turn off the heat. Infuse (let sit) for 30 minutes. Remove cobs from pot, and then, using an immersion mixer or a blender, puree the corn kernels (not the cobs). Infuse for 1 hour more.
2. Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot cream to the yolks, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
3. Pass the custard through a fine sieve, pressing down hard on the solids, discard solids. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer’s directions.