Steeping cobs in the cream mixture infuses it with corn flavor. If possible, chill the corn mixture overnight. This lets flavors meld and helps the ice cream to freeze faster: The quicker it freezes, the creamier it will be.

Ingredients

• 4 ears shucked corn
• 3 cups 2% reduced-fat milk, divided
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 cup half-and-half
• 6 large egg yolks

Preparation

1. Cut kernels from ears of corn; set cobs aside.
2. Combine kernels and 1 cup milk in a blender; process until smooth.
3. Combine corn mixture, remaining 2 cups milk, sugar, and salt in a medium, heavy saucepan.
4. Cut cobs into thirds; add cobs to pan. Heat corn mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 1 hour. Discard cobs.
5. Return pan to medium heat; heat to 180°.
6. Combine half-and-half and egg yolks in a medium bowl, stirring with a whisk. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk.
7. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium heat 2 minutes or until a thermometer registers 160°, stirring constantly.
8. Pour mixture through a fine sieve over a bowl, pressing lightly with a wooden spoon; discard solids.
9. Place bowl in a large ice-filled bowl. Cool completely, stirring occasionally.
10. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.
11. Spoon ice cream into a freezer-safe container. Freeze 1 hour or until firm.