sweet corn ice cream

How To Make sweet corn ice cream

• 1

  Make the custard: Whisk corn, 1/2 & 1/2, sour cream, sugar & vanilla in a medium saucepan & bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 C of the warm corn mixture into the beaten yolks, then pour into saucepan & return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens & coats the spoon, about 5 minutes.
• 2

  Transfer the hot custard to a blender & pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. NOTE: For faster chilling, set the bowl of custard in a bowl of ice water & stir until cold.
• 3

  Freeze the cold custard in an ice cream maker according to directions. Transfer to an airtight container & freeze until firm, 2 - 3 hours.
• 4

  Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.
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