Sweet Corn and Salted Caramel Ice Cream

Remove the kernels of corn from the cob with a sharp knife. Cut the cob in half and place the cob halves and corn kernels into a medium saucepan.

Add 1 cup of cream, 1 cup of milk, and the honey to the pot. Heat over medium heat until very warm and the honey has dissolved. (Don’t let it boil.) Remove from heat, cover the pot, and let it steep for an hour or two.

Remove the cobs from the pot and discard them. Blend up the mixture using an immersion blender, then strain out the bits of corn. Add the remaining cup of cream and 1/2 cup of milk. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s directions.

As you transfer the ice cream to the freezing container of your choice, drizzle in the caramel sauce. Cover and freeze until solid before serving. (If you can stand it.)

Makes about 1 quart.