Salty sweet corn ice cream a great way to beat the heat.

Adapted from chef Alex Stupak of Empellon in New York, by cookbook author Cathy Barrow

MAKE AHEAD: The corn cobs and kernels steep in the milk for an hour before making the base. The base mixture needs to be refrigerated for at least 2 hours and up to overnight. 8 servings (makes 1 quart) 2 cups whole milk 3 cups fresh corn kernels sliced from 3 ears, cobs reserved 1 cup heavy cream ¹⁄3 cup sugar 1 tablespoon kosher salt

Instructions: Combine the milk, corn kernels and cobs in a medium saucepan over medium heat.

Once bubbles appear at the edges of the pan, cook for 8 to 10 minutes. Remove from the heat, cover and let the corn steep in the milk for 1 hour.

Stand the cooled cobs up in the pan.

Scrape a blunt knife against each one to release any remaining liquid, then discard the cobs. Transfer the milk and corn kernels to a blender; puree for 3 to 5 minutes, until smooth.

Wipe out the saucepan, then add the heavy cream, sugar and salt, stirring to incorporate.

Pour the pureed corn mixture through a fine-mesh strainer directly into the saucepan’s cream mixture, discarding any solids.

Place over medium heat; cook for 7 to 9 minutes, making sure the sugar has dissolved.

Strain through the fine-mesh strainer (again), into a storage container.

Cover and refrigerate until well chilled, about 2 hours or, preferably, overnight. This is your ice cream base.

Whisk the chilled base, then pour into the container of an ice cream machine.

Churn according to manufacturer’s directions. For a soft consistency, the ice cream can be served right away.

Or transfer the ice cream to a freezer-safe container, cover and freeze for 2 to 3 hours.

Nutrition per serving: 220 calories, 4 g protein, 22 g carbohydrates, 14 g fat, 8 g saturated fat, 45 mg cholesterol, 470 mg sodium, 1 g dietary fiber, 16 g sugar