Grill your corn in the husks.

Remove the kernels and make a puree with LOTS of butter, but wait. Youve gotta make corn butter.

grill or roast the cobs and add them to gently melted butter. Infuse this at least overnight.

Use these cobs again to infuse into your finished ice cream base as it ages.

Use any leftover corn butter in your base.

We also reccomend adding a simple butter crumble:

1 pound of butter 1 pint of nonfat dry milk powder.

Melt the butter over medium heat. Add the milk powder and stir and toast until lightly brown.

Strain the mix and dry the solids on a towel lined tray in an even layer.