Sweet-Corn and Basil Ice Cream
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 2 cups fresh corn kernels (from 2 to 3 ears)
- 1 cup packed fresh basil leaves
- 6 large egg yolks
- 1 cup sugar
- 1/8 teaspoon coarse salt
Combine milk, cream, corn, and basil in a medium saucepan. Bring to a simmer over medium-high heat, remove from heat, and cover. Let steep 10 minutes.
Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard solids. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard can be refrigerated up to 2 days ahead.
Chill a loaf pan in freezer at least 10 minutes. Freeze and churn custard in an ice cream maker according to manufacturer’s directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.