- 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!