Sweet Corn and Coconut Milk Ice Cream
4 ears of fresh corn on the cob
2 cans (14 ounces each) unsweetened, full fat coconut milk
1 cup buttermilk
1 cup granulated sugar
1 1/2 cups heavy cream
5 egg yolks
1 teaspoon vanilla
Cut the ends off the corn and remove the husks and silk. Set aside.
In a large stock pot, combine the coconut milk, buttermilk and sugar. Bring to a boil over medium heat. Add the corn, return to a boil, and cook for 3-5 minutes, or longer, depending on how well cooked you like your corn. I cooked ours for only 3 minutes, and it was just right. Remove the corn from the pot and use a sharp knife to cut the kernels off. (Enjoy the corn with your dinner, with a little salt and pepper.)
Return the cobs to the stock pot. Reduce heat to low, and simmer for one hour. Remove the cobs, let cool slightly, then use the back of a knife to scrape as much liquid as possible from the cobs into the pot; don't worry about chunks of corn getting in there since you will be straining it later. Discard the cobs.
Stir the cream into the coconut milk mixture, and bring to a gentle simmer over medium heat.
In a small bowl, break up the egg yolks with a whisk. Slowly stream one cup of the hot milk mixture into the eggs, whisking them constantly to temper them. Pour the egg mixture back into the pot. Cook the custard, continuing to whisk constantly, until thick enough to coat the back of a spoon, about 5-8 minutes. Pour the custard through a fine mesh strainer into a bowl, to remove any bits of corn and cooked egg. Whisk the vanilla into the custard.
Cover the custard with plastic wrap, resting right against the surface of the custard to prevent a skin, and refrigerate until thoroughly chilled, preferably overnight.
Churn the chilled custard in your ice cream maker according to the manufacturer's instructions, then transfer to a container and freeze until firm, about 4-6 hours.
Yields about 1 1/2 - 2 quarts.
Recipe from Curly Girl Kitchen