A tantalizing combination of sweet corn and fresh rosemary lends this homemade ice cream a delightful balance of sweet and savory flavors.
Sweet Corn and Rosemary Ice Cream
Makes 2 quarts
- 4 ears fresh corn, shucked
- 2 cups heavy whipping cream
- 1½ cups whole milk
- ¾ cup sugar, divided
- 2 (9-inch) rosemary sprigs
- 6 large egg yolks
- ¼ teaspoon fine sea salt
- ¼ cup sour cream
- Garnish: fresh rosemary sprigs
- Cut each ear of corn in half crosswise. Cut corn kernels from cobs, reserving corn cobs. (You should have about 2½ cups of cut corn.) Place cut corn and cobs in a large saucepan.
- Add cream, milk, ½ cup sugar, and rosemary sprigs to corn mixture. Bring to a low boil over medium-high heat, stirring frequently. Remove from heat. Let stand at room temperature for 1 hour to allow flavors to infuse. Discard corn cobs and rosemary sprigs.
- Transfer cream mixture to container of a blender. Cover and process until smooth. Return corn-cream mixture to saucepan. Bring just to a simmer over medium heat, stirring frequently. In a small bowl, whisk together egg yolks, salt, and remaining ¼ cup sugar. Add 1 cup of hot corn mixture to yolks, stirring constantly. Add yolk mixture back to saucepan, stirring constantly, and cook over medium-low heat until mixture thickens enough to coat the back of a metal spoon, 10 to 12 minutes.
- Strain custard through a fine-mesh sieve into a medium bowl, discarding solids. Whisk sour cream into strained custard. Let custard cool in an ice bath for 30 minutes. Cover and chill for at least 4 hours or overnight.
- Freeze corn mixture in an ice-cream maker according to manufacturer’s directions. Transfer ice cream to freezer containers, allowing space for expansion. Freeze 4 hours or until firm. Garnish with rosemary sprigs, if desired.
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