Sweet Corn Ice Cream

Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

Combine corn and milk in a large saucepan. Heat over medium heat until steaming. Whisk condensed milk and egg yolks in a large bowl until combined. Gradually pour the hot milk and corn into the egg yolk mixture, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not boil.

Remove from heat and, using an immersion blender, puree the custard. (Alternatively, place custard in a blender and puree until smooth. Use caution when pureeing hot liquids.) Strain the custard through a fine-mesh sieve into a clean large bowl; press on the solids to extract the liquid. (Discard solids.) Whisk the gelatin into the custard until melted. Whisk in buttermilk. Transfer to the refrigerator until chilled, at least 2 1/2 hours and up to 1 day.

Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. If necessary, place the ice cream in the freezer to firm up before serving.