Having just seen the gizzard recipe, I couldn't resist posting this recipe I saw on Egullet. I can't fathom why you would take two great items and then combine them into this but...if you have lots of corn and lots of milk cows, I guess you do what you have to do. ;-) Maureen

Corn Ice Cream phlawless @ Egullet 2003

3 ears silver queen corn, scraped, milked and cobs cut into 3-4 pieces

2 cups heavy cream

1 vanilla bean

15 eggs yolks

1 1/4 cup sugar

3 cups full fat buttermilk, if you can find it

generous pinch of salt

-combine corn and heavy cream in food processor, quise till chunky. heat with vanilla bean til scalded

-whisk yolks, sugar, and salt til pale and ribbon-y. temper with corny cream. I don't continue to cook, but this is your choice.

-cool a bit, then add buttermilk. allow to sit at least six hours, preferably overnight

-strain and freeze