Multiplied it by 1.5 because the volume seemed small. The whole thing fit into the ice-cream maker
Ingredients:
1 ear corn (kernels reserved, cut into 1 inch slices)(I used 1 1/3)
1 cup heavy cream
1 cup milk
1/2 cup sugar
1/2 teaspoon vanilla extract
2 egg yolks
Directions:
1. Simmer the corn cob in the heavy cream and milk for 10 minutes.
2. Remove the corn cob.
3. Add the corn kernels and simmer until tender, about 10 minutes.
4. Temper the egg yolks and add them along with the sugar and vanilla extract to the pan.
5. Cook at low heat until it thickens and can coat the back of a spoon. (I blended the whole mixture)
6. Chill the mixture in the fridge.
7. Freeze according to the instructions for your ice cream machine.