Sweet Corn and Blackberry Ice Cream

Place 1 cup of cream in a metal bowl and place over ice. Take a knife and carefully strip the kernels of corn off the cob (save the cobs).

In a medium saucepan, add the remaining cream, milk, sugar, corn syrup and salt. Cook over medium heat until everything melts together.

Add the kernels of corn and the cobs and cook the mixture until it just begins to boil. Immediately take off heat and cover for 1 hour.

After 1 hour, remove the cobs and strain the mixture through a fine-mesh strainer, making sure to press on the corn to extract all of the flavor. Return mixture to saucepan and reheat over medium low.

In a separate bowl, beat egg yolks. Slowly add the heated mixture. (Important: While you are adding the mixture, make sure you are furiously whisking the mixture to prevent the eggs from cooking!) Once half the warmed corn-infused mixture is mixed with the egg yolks, pour the egg yolk mixture into the saucepan and continue to heat over medium low heat until it thickens enough to cover the back of a spoon and leave a trail when you run your finger through it.

Once the mixture reaches the proper thickness, strain the mixture into the cream set aside in the ice bath, to stop the cooking process. You may see some small curdles of cooked egg, but that is okay as long as you strain the mixture.

Stir the mixture and wait for it to reach at least room temperature so that it is safe to put in the fridge. At that point, cover with plastic wrap and refrigerate anywhere from 2 hours to overnight.

Meanwhile, in a medium saucepan, add the blackberries, water, sugar and lemon juice and cook down for 8–10 minutes until it reaches the consistency of jam. Pull off heat and allow to cool to room temperature before refrigerating, 2 hours to overnight.

Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Fold in blackberries after removing from ice cream maker. Freeze overnight.