Instructions

1. Begin by cutting the kernels off the fresh sweet corn cobs. You should have about 2 cups of corn kernels.
2. Combine the fresh corn kernels, whole milk, and heavy cream in a medium saucepan. Bring the mixture to a gentle simmer over medium heat.
3. Remove the saucepan from the heat and let the corn mixture steep for 30 minutes to infuse the cream with the sweet corn flavor.
4. In a separate bowl, whisk together the granulated sugar and egg yolks until they reach a pale, creamy consistency.
5. Gradually pour the warm corn mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
6. Transfer the combined mixture back into the saucepan.
7. Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 10-15 minutes.
8. Remove the mixture from the heat. Stir in the pure vanilla extract and salt to enhance the flavors.
9. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any corn solids, ensuring a smooth ice cream base.
10. Cover the bowl and refrigerate the ice cream base for at least 4 hours, or overnight, until thoroughly chilled.
11. Pour the chilled mixture into your ice cream maker. Churn according to the manufacturer's instructions until it reaches the consistency of soft serve.
12. Transfer the churned ice cream to a lidded container. Freeze for at least 2 hours, or until firm enough to scoop.
13. Serve your homemade Sweet Corn Ice Cream in bowls or cones, and savor the taste of summer in every bite!