Low Fat Sweet Corn Ice Cream
Yields 10 1/3 cup servings
Adapted from Canyon Ranch’s base Ice Cream recipe
-2 ears fresh corn, shucked
-1 1/2 cups low-fat milk
-1/2 cup half and half
-1/2 cup evaporated cane juice
-1/4 cup beaten egg yolks
Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, half and half, and 1/4 cup of the sugar. Bring the mixture to a boil, stirring, then turn off the heat. Using an immersion mixer or a blender, puree the corn kernels (not the cobs). Infuse for 1 hour. Remove cobs.
Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot milk to the yolks, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
Pass the custard through a fine sieve, pressing down hard on the solids, discard solids. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer’s directions.
*Note: If I made this again (and I am sure I will) I probably would have added some salt into the mix. It does a great job of enhancing flavors and when I make this again you can be sure it will be included.