Sweet Corn Bourbon Ice Cream
|2% milk||4 Cup (64 tbs)|
|Fresh corn kernels||4 Cup (64 tbs) (About 8 Ears)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
Combine milk and corn in a large saucepan; bring to a simmer, and cook 1 minute.
Place half of corn mixture in a blender; cover and process until smooth.
Press pureed corn mixture through a sieve into a large bowl; discard solids.
Repeat procedure with remaining corn mixture.
Set corn-milk mixture aside.
Place eggs in a medium bowl; stir well with a whisk.
Gradually add corn-milk mixture to eggs, stirring constantly with whisk.
Return corn-milk mixture to pan.
Place over medium heat; cook 1 minute, stitring constantly.
Remove from heat; add sugar, bourbon, and vanilla, stirring until sugar dissolves.
Pour into a bowl; cover and chill completely.
Pour mixture into the freezer can of an ice cream freezer; freeze according to manufacturer's instructions.
Spoon into a freezer-safe container; cover and freeze 2 hours or until firm.