Makes 1 1/2 pints
2 cups (450 ml) whole milk
2 cobs of corn, kernels removed and saved for later use
3/4 cup (150 grams) granulated natural cane sugar
3 sprigs fresh lemon thyme
3 large egg yolks (save whites for a later use)
1 cup (225 ml) heavy cream
Be sure to place the freezer bowl of your ice cream maker in the freezer for at least 24 hours before ready to churn.
Pour the milk into a 2-quart pot (or deep bowl, whichever fits best inside your fridge). Hold the cobs over the pot, and scrape them to release the juices from the cob. It’s okay if some kernel bits go in the pot, too. Cover and set aside in the fridge overnight.
The next day, add the sugar and lemon thyme to the pot. Cook over medium-low flame until very hot, but not boiling. Basically, you want it hot enough for the sugar to dissolve. Remove from heat, and discard the thyme branches (don’t worry about the leaves; you’ll be straining the milk later on).
Add the egg yolks to a deep bowl. Beat them with a whisk until thick and frothy. Continue to whisk as you slowly pour in 1/2 cup of the hot milk mixture. This is called tempering the yolks so they don’t curdle. Return the pot to medium-low heat. Slowly stir in the egg-milk mixture. Cook, stirring constantly, until the milk has thickened enough to coat the back of a wooden spoon.
Set a strainer over a bowl. Pour the mixture through, discarding any solids left behind. Cover, and store in the fridge until cold (40F), a few hours, or overnight. Once chilled, churn according to your ice cream maker’s directions.