Ingredients

• 4 ears fresh sweet corn
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract (optional)

Instructions

1. 1. Remove husks and silk from corn. Cut kernels off the cob. Reserve cobs.
2. 2. In a medium saucepan, combine milk, cream, and corn cobs. Bring to a simmer. Add corn kernels and simmer 5 minutes. Remove from heat, cover, steep 30 minutes.
3. 3. Discard cobs. Blend corn mixture with an immersion blender until smooth. Strain through fine-mesh sieve, pressing on solids. Discard solids.
4. 4. In a bowl, whisk egg yolks and sugar until pale and thick.
5. 5. Gradually whisk warm corn-milk mixture into yolks to temper, then return to saucepan.
6. 6. Cook over medium-low heat, stirring constantly, until mixture thickens and coats a spoon (170°F). Do not boil.
7. 7. Strain custard into a clean bowl. Stir in salt and vanilla (if using). Cool to room temperature, then refrigerate at least 4 hours or overnight.
8. 8. Churn in ice cream maker according to manufacturer's instructions.
9. 9. Transfer to a container and freeze at least 2 hours until firm.