Things You'll Need:
- Corn
- Milk
- Heavy cream
- Granulated sugar
- Vanilla bean
- Eggs
- Brown sugar
- Blender
- Ice cream freezer
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Step 1
Scrape fresh corn from cobs. Reserve three of the cobs and cut them into smaller pieces about 2 or 3 inches in length.
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Step 2
Combine 2½ cups of milk, 2 cups of heavy cream, ¼ cup of granulated sugar and a vanilla bean in a pot. Stir in the corn and cobs. Allow the mixture to boil, then turn down the heat and simmer for about 20 minutes.
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Step 3
Turn off the heat and remove the corn cobs and vanilla bean. Split the bean and scrape the seeds into the corn mixture and pour it into a blender and process in quick bursts until the corn is finely chopped. Alternatively, use an immersion blender to puree the mixture directly in the pot.
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Step 4
Whisk together nine egg yolks and ¼ cup of brown sugar. Temper the eggs by slowly ladling in a cup of the creamy corn mixture, whisking constantly to avoid curdling the eggs.
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Step 5
Pour the egg mixture slowly into the pot of creamy corn to form a custard, stirring continuously over very low heat until the entire mixture thickens just to the point it can coat the back of a spoon, approximately 10 minutes. Strain the custard through a fine mesh sieve to drain as much liquid as possible.
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Step 6
Cool in the refrigerator for about 4 hours. Chill mixture in an ice cream freezer according to the manufacturer's directions.
