In looking for a way to use the last ears of sweet corn, we’ve stirred up a batch of unique, no-churn ice cream. Warming up the fresh corn and cobs to infuse the cream is the secret, but the browned butter adds a hint of toasted nuttiness.
1 stick butter
4 ears fresh corn, cleaned
1 can (12-ounce) evaporated milk
1 quart heavy cream, divided
1 vanilla bean, split
Pinch of salt
1 can (14-ounce) condensed milk
Freshly popped salted popcorn
Waffle bowls, optional
Melt the butter over medium heat in a light-bottomed, small, heavy skillet. Watch closely, stirring often, until barely browned, about 6 minutes. Immediately remove from heat and set aside to cool.
Cut corn from cobs into medium sauce pot. Break up cobs and put into the pot. Add evaporated milk and 2 cups of the heavy cream. Scrap the vanilla bean into the mixture and add salt. Over medium heat, bring the mixture to a slow simmer, then reduce to low and warm for 20 minutes to infuse the corn flavor into the cream. Strain, discard cobs (saving corn) and refrigerate until cold.*
Whip the remaining cream to stiff peaks, adding in the butter at the end of whipping. Using a spatula, fold in the condensed milk, chilled cream mixture and corn until just incorporated. Pour into a large casserole dish or 2 loaf pans. Cover and freeze 6 hours or overnight. Serve in a waffle bowl if desired and garnish with salted popcorn.
*Adding the corn is optional, but we like the texture it adds to the ice cream.