3 ears of corn
2 tablespoons olive oil
1 teaspoon kosher salt
3 tablespoons light brown sugar
5 egg yolks
3/4 cup white sugar
1 cup heavy cream
2 cups whole milk
1 teaspoon fresh grated black pepper

1. Heat oven to 450° F.

2. Cut kernels off of cob, halving and reserving the cobs, and toss it all with the olive oil, salt, and brown sugar on a sheet tray. Roast at 450° for 10-15 minutes or until corn has begun to caramelize.

3. Meanwhile, whisk the white sugar with the egg yolks until thick, pale, and creamy.

4. Once corn is done, heat milk and cream together in a large stockpot over medium until just steaming and bubbling around the edges but not boiling. Add the corn, cobs and all.

5. Bring corn and cream mixture to a simmer. Once simmering, remove from heat, cover, and let steep 15 minutes.

6. Remove cobs, strain liquid into a clean bowl, pressing on solids to get the most out of it. Clean out the pot and add the milk mixture back into it.

7. Little by little whisk some of the hot milk mixture into the egg yolks to temper them. After you've added about 1 cup of hot milk and the yolks are warm, pour it slowly into the rest of the milk mixture, stirring constantly.

8. Cook this custard until it's thick enough to coat the back of a spoon. Strain one more time into a clean bowl, cool, and refrigerate covered for at least 3 hours and up to 8 until completely chilled.

9. Churn according to manufacturer's instructions. When done, pour into a container, place plastic wrap directly on the surface, and chill in the freezer to set.

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