ENTERTAIN For the Ice Cream 2 cups whole milk 2 cups heavy cream 4 ears fresh corn or 1 bag frozen 1 vanilla bean ½ teaspoon salt ¾ cup sugar 6 egg yolks
Combine the whole milk and heavy cream in a heavy bottomed, medium pot. If using fresh corn, cut the kernels from the cob. Add kernels and cobs to the pot. Split the vanilla bean down the middle and scrape the seeds from the middle with a sharp knife. Add vanilla bean seeds and pods to the pot as well. Bring to a boil. Remove from the heat and bring to room temperature. Remove the vanilla bean pods and corn cobs. Puree the mixture in the blender and strain through a fine mesh sieve. Return to the stove over medium heat until small bubbles form on the surface. Remove from heat. In the meantime, whisk the egg yolks with the sugar and salt. Add 1 cup of the hot milk mixture to the egg mixture, pouring slowing and whisking quickly. This will temper the eggs. Add the egg mixture back into the milk mixture, again pouring slowly and whisking quickly. Prepare an ice bath by placing ice cubes and cold water in a large mixing bowl. Secure a smaller mixing bowl in the ice. Return the pot to the stove over medium heat and cook until the mixture thickens enough to coat the back of a spoon. Remove from heat and pour mixture into the bowl prepped in the ice bath. Chill in the refrigerator and process in an ice cream maker according to the manufacturer’s instructions. Freeze until hard.
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