Categories: frozen dessert

Ingredients

• 2 ears fresh corn
• 2 cups half-and-half
• 5 egg yolks
• 1/2 cup turbinado sugar (see note)
• 2 Tbsp. honey
• Pinch salt
• 1/8 to 1/4 tsp. ground red pepper (cayenne)

Directions

1. Using a sharp knife, cut kernels from corn. Cut cobs into 2-inch chunks. Measure kernels to make 1 cup (save remaining kernels to another use).
2. In a medium saucepan, combine the 1 cup corn kernels, the corn cobs and the half-and-half. Bring mixture to a boil over high heat. As soon as mixture boils, remove from heat and let stand 30 minutes, stirring occasionally.
3. Meanwhile, in a large glass bowl or the top part of a double boiler, whisk together the egg yolks and sugar, whisking until yolks are pale yellow. Whisk in honey, salt and red pepper.
4. Remove and discard cobs from half-and-half mixture. Using an immersion blender, or in a traditional blender or food processor, puree corn-half-and-half mixture.
5. Bring a large pot filled halfway with water or the bottom part of a double-boiler filled with water to a simmer over low heat. Set the bowl (or double-boiler) with the egg yolk mixture over the simmering water, whisking constantly, slowly drizzle the pureed corn mixture into egg mixture and cook until mixture is thick enough to coat the back of a spoon, about 10 minutes. Turn off heat and remove bowl from pot. Strain mixture through a fine sieve into a bowl. Cover mixture with plastic wrap, pressing plastic against the surface of the custard. Refrigerate until well chilled, at least 4 hours.
6. Transfer mixture to an ice cream maker and freeze according to manufacturer’s instructions. Serve immediately foe a soft-serve consistency or transfer to a freezer-safe container and freeze until firm.

7. makes about4 servings (1/2 cup each)

8. NOTE: Turbinado sugar is sold under the brand name Sugar in the Raw.

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