Sweet Corn & Thyme Ice Cream
Recipe Courtesy of Chefs Jeff McInnis and Janine Booth
Cut corn from cob and combine corn and corn cob in saucepan with milk, thyme, and cream.
Heat over medium heat to simmer for 5 minutes. Remove from heat and let steep 1–2 hours.
Remove the cobs and thyme and discard into trash.
Blend corn and milk in a blender well until smooth.
Return the corn cream to saucepan and simmer again.
In a large bowl, whisk vigorously together sugar and yolks, until fluffy and light.
While whisking, slowly add hot milk mixture to eggs.
Once all milk has been beaten into the eggs, pour the mixture back into the saucepan and return to medium heat, cook until slightly thickened stirring constantly.
The mixture should be thick enough to resemble sauce or very thick maple syrup consistency.
Strain through a fine mesh strainer and chill overnight. Freeze or churn in ice cream maker or follow your ice cream maker’s manufacturer’s directions.
Fold in a few thyme leaves toward the end of churning cycle.
Place in freezer until ready to use.