Two truly great things to love about Ohio are summer sweet corn and Jeni's Ice Cream. When Jeni paired the two in her cookbook Jeni's Splendid Ice Creams at Home I knew the recipe would be a winner, and it is. You definitely taste the corn, the sugary sweet best parts of it in my opinion! If you haven't had a chance to make it to a Jeni's location, try out this recipe and see how great her ice cream is.

Makes 3-4 cups

Recipe reprinted with permission:
Credit: “Excerpted from Jeni’s Splendid Ice Creams at Home by Jeni
Britton Bauer (Artisan Books). Copyright 2011. Photographs by Stacy
Newgent.”

Step 1: Gather Ingredients

You'll need:

an ice cream maker

1 ear sweet corn, husked
2 cups whole milk
1 Tbsp. plus 1 tsp. cornstarch
1 1/2 ounces (3 Tbsp.) cream cheese, softened
1/4 tsp. fine sea salt
1 1/4 cups heavy cream
2/3 cup granulated sugar
2 Tbsp. light corn syrup

Step 2: Prepare Ice Cream Base

Prep:

Slice the kernels from the corn cob, then "milk" the cob by scraping it with the back of your knife to extract the liquid; reserve the kernels and liquid.

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth.

Fill a large bowl with ice and water.

Cook:

Combine the remaining milk, the cream, sugar, corn and juices, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes.

Remove from the heat and force the mixture through a sieve into a bowl, leaving the corn 'cases" behind. (Steph's note: the leftover corn makes an excellent snack, or even a great treat for pooches!)

Return the mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

Chill:

Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. (Steph's note: as pictured, I find it easiest to pour the base into a ziploc supported by a 4-cup measuring cup. Then I cover the bag with ice in the cup and stick it in the freezer for half an hour.)

Step 3: Churn Ice Cream

Freeze:

Pour the ice cream base into the frozen canister and spin until thick and creamy.

Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.

Freeze in the coldest part of your freezer until firm, at least 4 hours.

Step 4: Enjoy

Jeni pairs this ice cream with a black raspberry sauce, I usually prefer it on its own, some freeze dried corn makes a nice little crunch and lets people know they're eating corn ice cream. There are few things I love more in life than eating a bowl of Jeni's Ice Cream! Try some for yourself, enjoy!