Dan Barber’s corn ice cream

• 3 ears of corn, kernels cut from cobs and cobbs chopped (1-inch pieces)
• 1 quart whole milk
• 1 cup heavy cream
• ½ cup sugar
• 5 large egg yolks

Cook corn kernels with cobs, milk, cream and sugar in a large, heavy saucepan over low heat, stirring occasionally until sugar has dissolved. Simmer, uncovered, 1 hour.

Discrd corn cobs. Puree corn mixture in batches in a blender until smooth.

Lightly beat yolks in a large bowl. SLowly add hot corn mixture, whisking. Return mixture to saucepan and cook over low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170ºF (do not let it boil).

Immediately strain the custard through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids. Chill at least 6 hours. Freeze custard in an ice cream maker, in batches if necessary. Transfer to freezer, to firm up at least 3 hours.

From the Stone Barns brochure Summer 09.