Preparation

• Remove the kernels from the cobs and place in a medium saucepan with the cobs. Add the milk, cream, ½ cup sugar and 1 teaspoon salt. Bring to a simmer over medium heat, then remove from heat, cover and let cool.

• Remove and discard the cobs, then pour the mixture into a blender or food processor and puree until smooth. Return the mixture to the saucepan, bring to a simmer over medium heat, then remove from heat and cover.

• Prepare an ice bath in a large bowl.

• In a medium bowl, whisk together the egg yolks and ½ cup sugar. Whisk 1 cup corn mixture into the yolks to temper the eggs, then return the entire mixture to the saucepan, whisking constantly to avoid scrambling the eggs. Cook over medium-low heat until the custard thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat and stir in the vanilla. 

• Strain the custard through a fine-mesh sieve into a medium bowl, pressing on the solids. Discard the solids and transfer the bowl to the ice water bath. Let cool 1 hour, adding additional ice as needed.
• Freeze in an ice cream maker according to the manufacturer’s directions.

• Meanwhile, make the sauce by combining the berries, lemon zest and the remaining ¼ cup sugar in a small saucepan over medium heat. Cook 5 minutes, stirring frequently. When the juices begin to release, mash down the solids with a fork. 

• Strain the sauce through a fine-mesh sieve, pressing on the solids, and refrigerate. Serve over the sweet corn ice cream.