My family was curling up their noses at even the mention of it. I was out to prove them wrong.
And I sure did…they can’t keep out of the freezer!
It’s fairly easy to make -
Start by cutting the corn off of 4 ears of corn.
Put the cobs and corn in a pot with the milk and cream (yes folks, it is rich!). Bring to a boil and let sit for an hour for the corn flavor to infuse the cream. After an hour, remove the cobs and using an immersion blender, blend the corn kernels into the cream until smooth. Return mixture to heat and bring to a simmer.
Mix egg yolks, sugar and vanilla paste together in a separate bowl. You will need to introduce the warm cream mixture into the egg by slowly adding a cup of the milk mixture into the yolks first before combining the yolks with the milk in the pot. You don’t want those yolks curdling on you! Cook until thickened for about 10 minutes.
This is the tedious part – you need to remove the solids by pressing the custard through a sieve until the the cream is pressed through.
Chill the mixture for several hours. The custard is now ready to turn into ice cream in your ice cream maker. Follow manufacturer’s directions.
Top this delight with a fresh blackberry topping and you’ll be singing SUMMER!