sweet corn + jalapeño ice cream

 sweet corn + jalapeño ice cream
  • 2 ears sweet corn, shucked with corn cut off the cob
  • 1-2  jalapeños halved, seeds removed
  • 1/2 cup sugar
  • 2 cups heavy cream
  • 2 cups whole milk
  • 3 eggs, beaten

Combine corn, jalapeños, sugar, heavy cream, and milk. Bring just to a simmer and turn off heat.  Let steep for an hour.

Add beaten eggs, to cream and corn mixture.  Cook custard over medium-low heat whisking CONSTANTLY.  Bring mixture to a simmer and cook just until thickened enough to coat the back of a spoon.  ( This took me about 5-6 minutes but time may vary slightly)

Strain through a fine mesh sieve into a bowl.  Let cool to room temperature and then chill in fridge thoroughly. ( if you are as impatient as I am, you could put the bowl in the freezer at this point. )

Once chilled, freeze in ice cream maker according to manufacturer’s instructions.  Place in a shallow freezer proof container and freeze for an additional few hours.  Remove from freezer approximately 15 minutes before serving.  Enjoy!

This recipe originally appeared at Bird and Cleaver.
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