Caramel Corn on the Cob

We’ve submitted fresh cobs to a crackerjack treatment in this corn ice cream. First we sauté candy-sweet corn kernels in nutty brown butter, then gently steep them as we would a bundle of spices. Once all the starch has cooked out, we transform this creamy corn extraction into an amazingly rich ice cream, which we lace with lightly burned, vanilla-spiked caramel.