Sweet Corn Ice Cream

Directions

1. 1
   Cook kernels in a dry cast-iron skillet over medium-high heat, stirring, until browned in spots, 4 to 5 minutes.
2. 2
   Transfer kernels to a large heavy saucepan.
3. 3
   Add cobs, milk, cream, and 1/2 cup of sugar to the saucepan.
4. 4
   Bring to a boil, stirring constantly; remove from heat.
5. 5
   Discard cobs.
6. 6
   Puree mixture until smooth with a stick blender or jar blender; return blended mixture to the saucepan.
7. 7
   Whisk together egg yolks and remaining 1/4 cup of sugar in a bowl.
8. 8
   Bring corn mixture to a low simmer; remove from heat.
9. 9
   Slowly whisk one cup of hot corn mixture into yolk mixture, whisking constantly.
10. 10
    Return yolk mixture to the saucepan, whisking constantly.
11. 11
    Cook, whisking constantly, over medium-low heat until thick enough to coat a spoon, 5 to 7 minutes.
12. 12
    Pass custard through a sieve, pressing hard to remove as much liquid as possible.
13. 13
    Discard solids.
14. 14
    Chill completely.
15. 15
    Transfer to an ice cream maker and process according to manufacturer's instructions.