Westchester Supper Club

Multiplied it by 1.5 because the volume seemed small. The whole thing fit into the ice-cream maker

Ingredients:
1 ear corn (kernels reserved, cut into 1 inch slices)(I used 1 1/3)
1 cup heavy cream
1 cup milk
1/2 cup sugar
1/2 teaspoon vanilla extract
2 egg yolks

Directions:
1. Simmer the corn cob in the heavy cream and milk for 10 minutes.
2. Remove the corn cob.
3. Add the corn kernels and simmer until tender, about 10 minutes.
4. Temper the egg yolks and add them along with the sugar and vanilla extract to the pan.
5. Cook at low heat until it thickens and can coat the back of a spoon. (I blended the whole mixture)
6. Chill the mixture in the fridge.
7. Freeze according to the instructions for your ice cream machine.

Ina Garten

Ingredients
1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 vanilla bean or 1/2 teaspoon pure vanilla extract

Directions

Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.