sweet corn ice cream with mixed berry swirl
4 ears fresh corn, shucked
2 cups milk
2 cups heavy cream
1 cup granulated sugar, divided
1 bay leaf
6 large egg yolks
Pinch of salt
¼ cup sour cream
Zest of two limes, divided
1 pint Always Fresh raspberries, plus more for serving
1 pint Always Fresh blackberries, plus more for serving
¼ cup water
- Using a large knife, slice the kernels from the cobs, about 2 cups kernels, and place in a large saucepan. Break cobs in half and add to the pan with milk, cream, ½ cup sugar and bay leaf. Bring mixture to a boil over high heat, stirring to combine and melt sugar, remove from heat. Cover pan and set aside to infuse cream mixture for 1 hour. Discard corn cobs and bay leaf.
- Using an immersion or regular blender, purée kernel mixture until smooth. Return mixture to pan over medium high heat and bring to a simmer, remove from heat.
- Prepare a large ice bath, set aside. Using a medium bowl, whisk egg yolks, salt and ¼ cup sugar. Gradually whisk 2 cups hot cream mixture into yolks, whisking constantly to prevent curdling. Whisk yolk mixture into remaining cream mixture in saucepan, whisking until combined. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard thickens enough to coat the back of the spoon, about 10 minutes. Pass custard through a fine mesh sieve set over a large bowl, pressing down on the solids, discard solids. Whisk in sour cream and half the lime zest until smooth. Place custard in prepared ice bath until cool. Cover and refrigerate at least 4 hours or overnight.
- Using a medium saucepan over medium low heat, combine remaining ¼ cup sugar, raspberries, blackberries and water. Bring to a simmer and cook, stirring occasionally, until the berries break down and thicken to a syrupy consistency, about 10 minutes. Pass the puree through a fine mesh sieve, discard solids, add remaining lime zest and cool completely.
- Churn corn custard in an ice cream maker according to manufacturer’s directions. Place half the churned ice cream mixture in an 8.5-inch x 4.5-inch wide loaf pan and smooth the top. Place spoonfuls of half the berry puree randomly across the surface. Run the end of a wooden spoon through the berry puree in random circles to form swirls in the ice cream. Repeat process with remaining ice cream and berry puree. Cover with plastic wrap and freeze several hours until firm, or overnight. Scoop ice cream into bowls and top with fresh berries.