Fresh Corn Ice Cream

Directions

1. 1
   In a large heavy saucepan combine the corn, the cream, and the granulated sugar and simmer the mixture, covered, for 20 minutes.
2. 2
   In a food processor, or in a blender in batches, puree the corn mixture and strain the puree through a fine sieve set over the pan, cleaned, pressing hard on the solids.
3. 3
   Add the milk and the bourbon and bring the mixture just to a boil.
4. 4
   In a bowl whisk together the egg yolks and the brown sugar, add the corn mixture in a stream, whisking, and pour the mixture back into the pan.
5. 5
   Cook the custard over moderately low heat, stirring, until it registers 170F.
6. 6
   on a candy thermometer, strain it through the sieve set over another bowl, and let it cool completely.
7. 7
   Freeze the custard in an ice-cream freezer according to the manufacturer's instructions.