Corn Ice Cream

1. Steam corn 3-4 minutes or until T° 165°F. Place in refrigerator to cool completely.
2. Grind corn kernels in milk with a blender foot. Pour into a saucepan, add cream and heat over medium heat, stirring
frequently, for 15 minutes. The mixture should not boil.
3. In the meantime, whiten the egg yolks with the sugar.
4. Add some of the hot corn mixture to the yolks, stirring to warm them up.
5. Pour into saucepan and heat over low heat, stirring constantly, until mixture thickens, about 10 minutes to thick custard
consistency. If you have a cooking thermometer, reach 84 degrees Celcius.
6. Strain, add vanilla and let cool. Cool in the refrigerator.
7. If you have an ice cream maker, process the mixture according to the manufacturer's instructions. Freeze for about 45
minutes before serving. If you do not have an ice cream maker, pour the mixture into a large shallow dish and freeze for
about 3 hours, stirring every hour. Process the ice cream in a food processor and return to the freezer about 45 minutes
before serving.

Tips:
* If necessary, place the bowl of the ice cream maker in the freezer 24 hours before proceeding with the recipe.