Shuck, wash and remove the kernels from two ears of corn. Set them aside.
Pour 2 cups of cream into a large pot.
Add in 2 tsp of good quality vanilla. I use Gaya Mexican Vanilla but any good brand will do.
Add in 3/4 cup of sugar. Bring the cream, sugar, and vanilla to a low simmer. When the mixture starts to simmer, add in the kernels of corn.
Let the corn simmer for about 3 or 4 minutes until it's slightly tender. Take the mixture off the fire and add in 2 cups of milk.
Add in the ground chipotle chili.
About the Chili: Add it slowly and in small amounts. Let it sit for a bit to let the heat develop before you add more as you want to get the heat to a desirable level.This is a total matter of taste.
Before putting the mixture into your ice cream machine let it chill in the fridge for several hours or even overnight as I did so the flavors can mellow
Pour the ice cream into your machine.
When it's churned and ready, scoop it out...
...and into a freezer-safe container. Once the ice cream goes into the fridge to set up for a bit, make the Walnut Chipotle Brittle.
As to the Walnut Chili Brittle that goes on top, that's coming up next!
- 2.0 Ears of sweet white or yellow corn
- 3/4c Sugar
- 2.0tsp Vanilla
- 1/8tsp Ground chipotle chili
- 2.0c Cream
- 2.0c Milk