- 1 vanilla bean split and scraped or 1 teaspoon vanilla extract
- 4 cups heavy whipping cream
- 1 ¼ cup granulated sugar
- 4 medium to small ears of corn, or 2 large ears
- 11 egg yolks
- ½ stick of butter, cut into cubes
- 1 large sprig of mint
- 1 small sprig of dill
- 1 sprig of tarragon
- 1 teaspoon salt
- ¼ teaspoon white pepper
- Using a knife, remove the corn kernels from the ears, leaving the cores. Toss the kernels with ¼ cup of sugar, salt and pepper and bake in an oven on Convection at 375° for 15 minutes, or until the corn is slightly browned.
- Pour the cream into a medium sized saucepan. Split the vanilla bean in half and scrape the seeds out. Add the vanilla bean and the seeds to the cream. Add the leftover corn ears, dill, tarragon, and mint. Bring the cream to a simmer then remove from the heat. Let the cream, vanilla bean, and herbs steep for 20-30 minutes. Strain the cream through a fine strainer.
- Add the strained cream & roasted corn kernels to a blender or food processor, and blend until very smooth. Add the cubes of butter and blend until smooth and homogenous.
- In a medium bowl, whisk together the egg yolk and the rest of the sugar until smooth. Slowly whisk the blended corn cream into the egg/sugar mixture. Return the mixture to the saucepan and put it on a medium heat burner while constantly stirring. When the liquid reaches around 150° & begins to thicken, remove from the heat. Do not overcook. Strain the liquid into a medium bowl and place in an ice bath to cool.
- Once the liquid has cooled, use as a sauce, or pour into an ice cream maker to make ice cream. The mixture may be slightly loose after cooling in the ice maker. It will firm up to the desired consistency in the freezer.