The ice cream, which is made only in the summer when two of its ingredients are in season, starts with cobs of fresh corn. They are stripped of their kernels and soaked overnight in cream ...

Just like that, the soft locks morph into a crispy topping that's terrific for treats, especially ice cream. Mild and mellow, fried corn silk tastes slightly honeyed, making it fabulous when ...

(Or leave a few seeds in there just to prove you made it.) Refrigerate until cold before using. Recipe from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer/Artisan Books, 2011.

In the years since she had last hosted, she had gotten into making ice cream. Corn ice cream in the summer, a malted vanilla year round, and for Thanksgiving, the autumnal flavor that fit right in ...