date:Jul 31, 2013
the kernels off the corncobs, letting them fall into a large saucepan. Cut the cobs into thirds and add them to the pan, along with the milk, cream and 1/2 cup of the sugar. Bring the mixture to a boil over medium-high heat, then turn off the heat and remove the cobs. Use an immersion (stick) blender or a blender to puree the corn kernels (working in batches as needed and returning the puree to the pan). Steep for 1 hour, off the heat.
Add the sage and return the pot to the stove. Cook over me