Food & Cooking Recipes Dessert & Treats Recipes Corn Ice Cream Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 5 cups Though it may sound strange, the sweet flavor of fresh corn is perfect in a dessert. Ingredients 4 ears yellow corn, husked 2 cups milk 2 cups heavy cream 8 large egg yolks ¾ cup sugar 3 tablespoons bourbon Directions Cut kernels from cobs. Reserve cobs. In a saucepan (preferably stainless steel) over low heat, combine milk, cream, corn, and corncobs. Cover and simmer for 20 minutes. Remove from heat and allow to stand, covered, for 40 minutes. Remove cobs and scrape with the dull side of a knife into saucepan; discardcobs. Strain milk mixture. Process kernels in blender with 1/2 cup of the mixture until very smooth. Strain through a fine sieve, discard solids, and set aside. Return milk mixture to heat and bring to a simmer. In a mixing bowl, beat together egg yolks and sugar. Add 1 cup of the hot milk mixture to egg mixture and stir well. Whisk back into pan and cook over medium-low heat, whisking constantly, until mixture thickens enough tocoat the back of a spoon. Immediately transfer to a bowl and cool in an ice-water bath. When cool, stir in bourbon and reserved corn puree. Freeze in an ice-cream freezer according to manufacturer's instructions. Serve with Sorghum Spice Cake. Rate it Print