Yield: 3 quarts
- 10 ears of corn
- 3 1/4 cups milk
- 5 1/2 cups heavy whipping cream
- 563g sugar, divided
- 15 egg yolks
- 5/8 tsp fleur de sel
- 5/8 cup sour cream
- Cut the corn from the ears and place into a stock pot. Cut the cobs in half and add them to the pot.
- Add the milk, cream, and 275g of sugar.
- Bring to a boil. Remove from the heat, and let sit covered for one hour.
- Combine the egg yolks with fleur de sel and 138g sugar in a mixing bowl. Whisk together until smooth.
- Remove the cobs. Use an immersion blender to puree the kernels into the cream. Return to a simmer, and then remove form the heat.
- While whisking vigorously, slowly stream 2 cups of the hot cream mixture to the yolks. Then mix the yolks back into the pot while continuing to whisk.
- Cook over medium heat until the mixture thickens and coats the back of a spoon. Remove from the heat and pass through a fine metal strainer. Do not press down on the solids... just stir to get the liquid that comes out easily. If you press down then you'll get small lumps in the custard. Discard the solids.
- Whisk the sour cream into the strained mixture. Cool the custard in the refrigerator overnight.
- Churn the ice cream according to your machine manufacturer's instructions. You might need to do it in two batches. After churning, freeze until solid.
Adapted from NY Times.