Instructions: In a blender, puree 1 cup corn and 1/4 cup cream until very smooth.

Rub puree through a fine strainer into a 10- to 12-inch frying pan. Add remaining corn and cream, along with milk and sugar. Stir over high heat until bubbles form at pan rim.

In a small bowl, beat yolks to blend with about 1/2 cup of the hot corn mixture, then pour into the frying pan and stir over low heat until custard coats the back of a metal spoon thickly, about 9 minutes. Add vanilla.

Set the pan in ice water and stir often until mixture is cold, about 15 minutes. Cover and chill at least 3 hours or up to 1 day.

Pour cold mixture into an ice cream maker and freeze according to manufacturers directions or until dasher is hard to turn.

This recipe yields about 1 quart.

Comments: Use canned or thawed frozen corn kernels. If making ahead, store ice cream airtight in the freezer up to 1 week. To serve, soften at 5-second intervals in a microwave oven at full power (100%) before scooping into bowls. Serve with scoops of purchased chocolate sorbet or ice cream (buy 1 quart), then top with "Raspberry Sauce" (see recipe).

Yield: 1 quart

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