Sweet Corn Ice Cream
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350ml cream
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2 ears white sweet corn, shucked, kernels removed from cob, cobs reserved
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1/2 vanilla bean or 1/2 teaspoon Queen Vanilla bean paste
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3 egg yolks
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3 heaped tablespoons of full cream milk power
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1/3 cup sugar
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1.5 teaspoons coconut essence
Step 1 - In a small saucepan over medium heat, combine the cream, corn cobs, and vanilla bean (if using vanilla paste, add later). Bring to a simmer. Gently cook for 10 minutes. Remove corn cobs with tongs.
Step 2 - Whisk the egg yolks and 1/3 cup sugar together in a bowl until pale yellow. Slowly whisk the eggs and sugar into the hot cream mixture on a low heat for 1 minute, until it coats the back of a spoon. Stir in the vanilla bean paste (don't do this in Step 1 like I did or most of the paste will stick onto the corn cobs once they're removed).
Step 3 - In a small saucepan, bring 1/2 cup water and the corn kernels to a simmer, cooking until kernels are soft, about 15 minutes. Remove from heat and add the corn mixture to the custard. Stir in milk powder and coconut essence. Place in a blender and process until corn is broken down.
Step 4 - Allow it to cool in a bowl with a piece of plastic wrap against the top to prevent a skin from forming. When cool, place in freezer or process using ice cream maker.
P.S. Even today, when I am on holiday somewhere in Asia and I see a tub of sweetcorn ice cream in a supermarket I always buy a tub and keep it in the tiny hotel room room freezer compartment for a late night snack. Inevitably the freezer doesn't freeze very well and it ends up in a soft semi frozen state but that just happens to be the way I like my ice cream.
Adapted from http://kitchen.apartmenttherapy.com/food/dessert/recipe-sweet-corn-ice-cream-011255