Fresh Corn Ice Cream

• 4 cups fresh corn kernels (cut from about 6 large ears)
• 2 cups heavy cream
• 1/4 cup granulated sugar
• 2 cups milk
• 2 tablespoons bourbon
• 9 large egg yolks
• 3/4 cup firmly packed light brown sugar

1. In a large heavy saucepan combine the corn, the cream, and the granulated sugar and simmer the mixture, covered, for 20 minutes.
2. In a food processor, or in a blender in batches, puree the corn mixture and strain the puree through a fine sieve set over the pan, cleaned, pressing hard on the solids.
3. Add the milk and the bourbon and bring the mixture just to a boil.
4. In a bowl whisk together the egg yolks and the brown sugar, add the corn mixture in a stream, whisking, and pour the mixture back into the pan.
5. Cook the custard over moderately low heat, stirring, until it registers 170F.
6. on a candy thermometer, strain it through the sieve set over another bowl, and let it cool completely.
7. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions.

fresh corn kernels, heavy cream, granulated sugar, milk, bourbon, egg yolks, brown sugar

Taken from www.epicurious.com/recipes/food/views/fresh-corn-ice-cream-12536 (may not work)