Makes almost one quart

Ingredients

Slurry

• 1/4 cup whole milk
• 3 teaspoons cornstarch
• 1/4 cup local honey (clover or something similar)

Base

• 2 ears local sweet corn, shucked (we like corn from Sport Hill Farm)
• 1 3/4 cups whole milk
• 1 1/2 cups heavy cream
• 1 teaspoon sea salt
• 1 cup organic cane sugar
• 2 ounces crème fraîche

Directions

1. In a small metal bowl, thoroughly mix together 1/4 cup milk and 3 teaspoons cornstarch using a whisk.
2. Mix in honey and set the slurry aside.
3. Prep the corn in a medium metal bowl: stand each ear on its thick end and use a sharp paring knife to cut the corn off the cobs in large strips. Set the corn aside, keeping both the drippings from the cobs and THE COBS!
4. Cut the cobs in half.
5. In a large pot, combine the whole milk, heavy cream, salt, and sugar. Stir well and cook on medium heat for 5 minutes.
6. Add the cobs, all the corn, and the juice from the corn to the pot. Bring to a boil, cook for 2-3 minutes more, and remove from heat.
7. Add the slurry to corn mixture and whisk well. Return to the stove and cook until thick (about 5 more minutes); it should have a pudding-like consistency.  Remove from heat.
8. Prepare an ice bath by filling a large bowl with ice and some water, and keep nearby. This will be used after the next steps to expedite cooling the mixture.
9. Pour the hot mixture through a sieve or mesh strainer into a clean bowl, separating the corn and cobs from the liquid.  Discard the solids from the strainer.
10. Add the crème fraîche to the hot liquid in the bowl and stir/whisk well, making sure it’s fully incorporated.
11. Cool well by placing bowl in the ice bath, then refrigerate mixture to complete the cooling process.
12. Use the cold base in your favorite ice cream machine. Enjoy the finished product with fresh berries on a hot summer night!

Recipe courtesy of Sugar & Olives Chef/Creative Director Jennifer Balin

www.sugarandolives.com