Sweet Corn Ice Cream

If husks have not been removed from corn, remove and discard. Use a vegetable brush to remove silks; rinse. Place 1 ear of corn at a time in a shallow pan. Holding the ear at an angle, use a sharp knife to cut down across the tips of the kernels at two-thirds depth. Using the dull side of the knife; scrape the corn cob to release the milky juices into the pan. Measure 3 cups cut corn with its juices.

In a food processor or blender, combine 1-1/2 cups of the corn and 1 cup of the half-and-half. Cover and process or blend until nearly smooth. Pour corn mixture through a fine-mesh sieve into a large heavy saucepan, pressing on solids with back of a spoon; discard solids. Repeat with the remaining 1-1/2 cups corn and the 1 cup half-and-half. Add sugar, egg yolks, peach preserves, cinnamon, and nutmeg to corn mixture in saucepan; whisk until combined. Cook and stir constantly with a heatproof rubber scraper or wooden spoon over medium heat until custard coats the back of a metal spoon.* Remove saucepan from heat and let stand for 20 minutes.

Strain the custard through a fine-mesh sieve into a large bowl placed in a larger bowl of ice water. Stir custard until cooled. Stir in whipping cream, lime juice, and the 1 teaspoon kosher salt. Cover the surface of the mixture with plastic wrap and chill in the refrigerator for 8 to 24 hours.

Spoon chilled custard into a 4- to 5-quart ice cream freezer. Freeze according to the manufacturers directions. Ripen ice cream at least 4 hours. If you like, serve with caramel topping and caramel or kettle corn.