Ingredients

The following ingredients have 1 Servings
  • 4 ears fresh corn, shucked
  • 1 1/2 cups milk
  • 2 cups heavy cream
  • 225 grams granulated sugar (about 1 cup plus 1 tablespoon)
  • 6 large egg yolks
  • 1/4 teaspoon fine sea salt
  • 1/4 cup sour cream
  • 2 sprigs lemon verbena or 1/2 teaspoon grated lemon zest
  • 1 1/2 cups blackberries (about 6 ounces)

Instruction

  • Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break cobs in half and add to pot along with milk, cream and 110 grams (1/2 cup) sugar. Bring mixture to a boil, stirring, then remove from heat. Let stand to infuse for 1 hour, then discard corn cobs.
  • Using an immersion or regular blender, purée kernel mixture. Return mixture to a simmer, then turn off heat. In a small bowl, whisk egg yolks, 1/8 teaspoon salt and another 55 grams ( 1/4 cup) of sugar. Add a cup of hot cream mixture to yolks, stirring constantly so they don’t curdle. Add yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until custard thickens enough to coat the spoon, about 10 minutes.
  • Pass custard through a fine sieve, pressing down hard on the solids. Discard solids. Whisk in sour cream until smooth. Let custard cool in an ice bath, then cover and chill for at least 4 hours.
  • Meanwhile, in a small saucepan, combine remaining 60 grams sugar (5 tablespoons), lemon verbena (or zest) and 1/4 cup water and bring to a simmer. Let cook, stirring occasionally, until sugar melts and syrup thickens slightly, about 7 minutes. Add blackberries and cook for 5 to 7 minutes longer, until fruit just softens, but doesn’t fall apart. Let cool, then discard verbena.
  • Freeze corn mixture in an ice cream maker according to manufacturer’s directions. Serve with blackberries and syrup on top.