FRESH CORN ICE CREAM

Fresh Corn Ice Cream image

Yield Makes about 1 1/2 quarts

Number Of Ingredients 7

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4 cups fresh corn kernels (cut from about 6 large ears)
2 cups heavy cream
1/4 cup granulated sugar
2 cups milk
2 tablespoons bourbon
9 large egg yolks
3/4 cup firmly packed light brown sugar

Steps:

In a large heavy saucepan combine the corn, the cream, and the granulated sugar and simmer the mixture, covered, for 20 minutes. In a food processor, or in a blender in batches, purée the corn mixture and strain the purée through a fine sieve set over the pan, cleaned, pressing hard on the solids. Add the milk and the bourbon and bring the mixture just to a boil. 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. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through the sieve set over another bowl, and let it cool completely. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions.