INGREDIENTS
4 ears corn, shucked and cut in half crosswise
2 cups whole milk
2 cups heavy cream
1¼ cups sugar, divided
1¼ tsp. kosher salt, divided
6 large egg yolks
½ tsp. vanilla extract
6 oz. blackberries
½ tsp. grated lemon zest
PREPARATION
• Remove the kernels from the cobs and place in a medium saucepan with the cobs. Add the milk, cream, œ 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 œ 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 Œ 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.
This article appears in July 2016.