Sweet Corn Ice Cream

• 4 ears fresh sweet corn, shucked
• 2 cups milk
• 2 cups heavy cream
• 3/4 cup sugar
• 9 large egg yolks
• Blackberries, for garnish

1. Using a large knife, slice the kernels from the cobs; place in a large saucepan.
2. Cut or break the cobs into thirds; add to the pot with the milk, cream, and 1/2 cup sugar.
3. Bring the mixture to a boil, stirring; turn off heat.
4. Remove the cobs, and discard.
5. Using an immersion blender or a blender, puree mixture.
6. Infuse for 1 hour by covering the pan with a tight-fitting lid.
7. Uncover, bring to a simmer, and turn off heat.
8. In a small bowl, whisk the egg yolks and remaining 1/4 cup sugar.
9. Add 1 cup hot cream to the yolks, stirring constantly so they do not curdle.
10. Add the yolk mixture to the saucepan, stirring.
11. Cook over medium-low heat, stirring constantly, until thick enough to coat the spoon, about 10 minutes.
12. Pass the custard through a coarse sieve, then through a fine sieve or chinois, pressing down on the solids; discard the solids.
13. Let the custard cool.
14. Cover; chill at least 4 hours.
15. Freeze in an ice-cream maker according to the manufacturers directions.
16. Serve garnished with blackberries.

sweet corn, milk, heavy cream, sugar, egg yolks, blackberries

Taken from www.epicurious.com/recipes/food/views/sweet-corn-ice-cream-392886 (may not work)