Maple Bourbon Corn Ice Cream
- 4 ears of fresh corn shucked, cobs halved and saved
- 1 ½ cups whole milk
- 2 cups heavy cream
- ½ cup high quality maple syrup
- 6 large egg yolks
- ¾ cup granulated sugar
- 2 teaspoons corn starch
- 1 teaspoon pure vanilla extract
- 1 tablespoon high quality bourbon
- In a large pot, heat the corn, cobs, milk, cream, and maple syrup to a boil, stirring once or twice.
- Remove from heat. Allow to steep while cooling for 1-2 hours. Remove cobs and puree mixture in a blender. Place mixture into a large saucepan.
- In a mixing bowl, whisk together egg yolks, sugar, and corn starch. Mixture will be thick, so add one ladleful of corn mixture. Whisk well.
- Heat remaining corn mixture to a simmer and slowly add to egg mixture to temper eggs while whisking.
- Pour the mixture back into the same saucepan. Heat over medium heat while whisking continuously. When the mixture reaches 180 degrees Fahrenheit or coats the back of a spoon, pour mixture through a sieve into a bowl (pressing on the solids) set over a larger bowl of ice water to stop the cooking process.
- Add the vanilla and bourbon and whisk well. Allow to cool in the water bath.
- Cover the bowl of custard with plastic wrap and chill overnight to allow flavors to blend.
- Process the custard in an ice cream maker. Pack into an airtight plastic container and freeze.
Makes 5 cups of ice cream