3 ears of corn
2 cups heavy cream
2¼ cups whole milk
⅔ cup sugar
¼ cup cornstarch
½ tsp vanilla
Shuck
- 3 ears corn
Cut the kernels off the cob. Cut each cob into 3 pieces. In a large saucepan combine kernels, cobs with
- 2 cups heavy cream
- 1¾ cups whole milk
- ⅔ cup sugar
Stir and bring to a boil over medium heat; be sure to stir it from time to time so it does not scorch. As soon as it reaches a boil (or close to it) remove it from the heat and let sit for one hour.
Remove and discard cobs. Process liquid and corn in a blender, in batches; when done return to saucepan.
In a small bowl combine
- ¼ cup cornstarch (see notes below)
- ½ cup whole milk
Stir with a finger to make sure the starch is thoroughly dissolved and you can feel no lumps at the bottom. Add cornstarch mixture to the to saucepan. Heat the mixture (short of boiling) and stir until the mixture is thick enough to coat a spoon. Run the mixture through a very fine strainer. This will take some time, as there will be a fair bit of solids and the liquid mixture is quite thick: stick with it until you’ve separated most of the liquids out.
Add
- ½ tsp vanilla
Let mixture cool (use an ice bath if you are in a hurry, otherwise leave it in the refrigerator for a couple hours) and then process in an ice cream freezer.
NOTE: Next time I will probably use a bit less corn starch: the mixture was pretty thick.