Reminiscent of sweet creamed corn, this fresh and fun ice cream is perfect for a summertime barbecue dessert. Add a drizzle of caramel sauce for an extra decadent finish. 

Preparation

Cut kernels off each ear of corn, then cut cobs into 3-4 pieces. Place corn kernels and cobs in a medium sauce pot with heavy cream and whole milk. Bring to a simmer then remove from heat and let steep for 45 minutes.

In a medium work bowl, combine egg yolks, sugar and salt. Slowly strain the warm cream mixture into another bowl. Stirring constantly, pour the warm cream gradually into the egg mixture. When all of the cream has been incorporated, transfer back to the pot over low heat. Stir constantly and scrape the bottom with a rubber spatula until the custard reaches 165°F. Strain custard through a fine mesh strainer and chill. 

Once chilled, whisk in the crème fraiche and pour into an ice cream machine. Mix according to manufacturer's specifications. When ice cream is set, transfer to a container and chill in freezer for 2 hours before serving.