Total Time
30mins
Prep 20 mins
Cook 10 mins

Apparently this flavor has been making the rounds in NY for 10 year. However, where is is really popular is in China!

Ingredients Nutrition

  • 3 ears sweet corn, preferably white husked
  • 3 12 cups whole milk (or more)
  • 1 12 cups sugar, divided
  • 1 cup heavy cream
  • 8 large egg yolks
  • 1 teaspoon kosher salt

Directions

  1. Cut kernels from corn cobs; reserve cobs. Break each cob into 2-3 pieces. Bring milk to a simmer in a large saucepan. Add corn kernels and cobs. Remove mixture from heat, cover, and let steep for 45 minutes.
  2. Remove cobs from milk; discard. Purée mixture in batches in a blender.
  3. Set a coarse strainer over a large bowl. Strain mixture, pressing on solids; discard solids.
  4. Add more milk if needed to measure 3 1/2 cups.
  5. Bring corn mixture, 1 1/4 cups sugar, and cream to a simmer in a large saucepan over medium heat, stirring to dissolve sugar.
  6. Set a strainer over a medium bowl; set aside. Whisk remaining 1/4 cup sugar, egg yolks, and salt in a medium heat proof bowl. Gradually whisk in hot milk mixture; return to saucepan. Stir constantly over medium heat until custard registers 175° on an instant-read thermometer, about 2 minutes.
  7. Immediately pour custard through strainer. Place bowl with custard over a large bowl of ice water. Let stand until cold, stirring occasionally, about 5 minutes. Cover and refrigerate custard for at least 6 hours or, preferably, overnight.
  8. Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container; freeze for at least 1 hour and up to 1 day.