Sweet Corn Ice Cream with Honey-Nut Brittle

Shuck and decob the corn. Heat corn cob, whipping cream and half-and-half over low heat for 10 minutes or until steam is visible. Remove the cob and add the corn kernels, simmering for an additional 10 minutes.

Slowly and carefully (to avoid scrambling the eggs) whisk in the egg yolks, sugar and vanilla. Simmer until mixture is slightly thick.

Pour the mixture into a blender and blend until the kernels are small, smooth granular pieces.

Pour the mixture into a medium bowl, cover, and refrigerate for 2 hours.

In the meantime, line a baking sheet with parchment paper. Heat the honey in a medium saucepan until it reaches 240 degrees (5-10 minutes) while continuously stirring to keep it from burning.

Add the seeds, almonds and salt to the saucepan. Continuously stir until the mixture reaches 305 degrees (an additional 5-10 minutes). Remove from heat, pour mixture onto the baking sheet, and refrigerate for 1 hour.

Remove the brittle from the refrigerator and carefully apply pressure to break it into smaller, edible pieces. Place the pieces back into the refrigerator.

After the sweet corn ice cream base has been refrigerated, pour the mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. During the last 5 minutes of freezing, slowly add the honey-nut brittle and continue churning the ice cream for 5 more minutes.