3 corn cobs, kernels removed
500ml full cream milk
¼ cup light agave nectar
5 large egg yolks
2 cups full cream ricotta
24 syrup waffle biscuits
Place corn and milk in a saucepan over medium heat. Heat until mixture nearly comes to the boil. Reduce heat to low and simmer, covered, for 30 minutes or until very tender.
Using a stick blender, blend corn mixture until smooth. Whisk agave with egg yolks in a large bowl, slowly adding 1 cup of the corn mixture, whisking until combined. Return egg mixture to saucepan.
Cook over low-medium heat for 4-5 minutes or until mixture thickens and coats the back of a wooden spoon.
Strain corn mixture through a fine sieve into a bowl. Discard solids, cover the custard with plastic wrap and refrigerate for at least 6 hours or until very cold.
Place chilled mixture in a blender with ricotta and blend until smooth.
Transfer to an ice-cream machine and churn following the manufacturer’s instructions. Transfer the mixture into a freezable container; freeze until required. Scoop ice-cream into balls and sandwich between biscuits.