Instructions: * Scraped from cob, cobs reserved and broken into 3-inch lengths Combine corn and 1 cup half and half in a blender or food processor and process in short bursts to finely chop corn. Add corn mixture to a saucepan along with remaining cream, corn cobs and vanilla bean. Bring to a simmer over moderate heat.

While corn mixture is heating, beat together the egg yolks, sugar, honey, zest and chile in a bowl until well combined. Remove and discard cobs from corn-cream mixture and whisk mixture into egg yolk mixture in a slow steady stream. Remove vanilla bean, split it and scrape seeds into mixture. (Rinse vanilla bean and use to flavor sugar if desired!). Return mixture to pan and cook custard over low heat, stirring constantly, until it just begins to thicken (approximately 180 degrees). Be careful not to boil or eggs will curdle. Strain through a fine mesh sieve, chill and then freeze in an ice cream freezer according to manufacturers directions.

Yield 1 quart Serve in chilled bowls with mint sprigs and Almond Lace Cookies, if desired.

Almond Lace Cookies: Preheat the oven to 350 degrees. Lightly butter and flour at least 2 baking sheets. Place sheets in refrigerator for at least 10 minutes.

In a large saute pan, combine the remaining ingredients. Stir over low heat with a wooden spoon until the butter melts and the ingredients are well mixed. Remove from the heat. Place heaping teaspoons of the batter, about 5 inches apart on the prepared chilled sheets (the batter will spread during baking). Bake for 8 to 10 minutes or until evenly browned. Turn sheets half way through baking. Remove from the oven. Using a wide spatula, remove the cookies from the baking sheet and immediately shape as desired, into tightly rolled cigarettes, or allow to cool and serve flat.

Yield
16-20 cookies Store in airtight containers for 2 days or in freezer for up to a month.

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