Sweet Corn Ice Cream

This creamy and refreshing sweet corn ice cream is the perfect summer treat.

Ingredients - Serves 6

Cut the kernels off the corn cobs and set aside.
In a saucepan, combine the milk, cream, and corn kernels. Bring to a simmer over medium heat.
Remove from heat and let the mixture steep for 30 minutes.
In a separate bowl, whisk together the sugar and egg yolks until pale and creamy.
Slowly pour the warm corn mixture into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
Remove from heat and stir in the vanilla extract and salt.
Strain the mixture through a fine-mesh sieve to remove any corn solids.
Cover and refrigerate for at least 4 hours, or until chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream to a lidded container and freeze for at least 2 hours, or until firm.
Serve the sweet corn ice cream in bowls or cones and enjoy!