Sweet Corn Ice Cream With Blackberry Verbena Sauce

Because this ice cream uses so few ingredients, wait until the depths of summer, when you can get really good, sweet, plump ears of corn. Taste a kernel before committing yourself. If your ears are on the less sweet side, save them for the savory parts of the meal where it matters a little less. The blackberry sauce, flavored with verbena, is a wonderful topping for this ice cream, but you could use fudge instead. Even unadorned, this ice cream deserves to be the golden finale.

Ingredients

• 4 ears fresh corn, shucked
• 1 ½ cups milk
• 2 cups heavy cream
• 225 grams granulated sugar (about 1 cup plus 1 tablespoon)
• 6 large egg yolks
• ¼ teaspoon fine sea salt
• ¼ cup sour cream
• 2 sprigs lemon verbena or 1/2 teaspoon grated lemon zest
• 1 ½ cups blackberries (about 6 ounces)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    623 calories; 39 grams fat; 22 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 3 grams dietary fiber; 50 grams sugars; 9 grams protein; 304 milligrams cholesterol; 180 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 1/2 pints

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. Freeze corn mixture in an ice cream maker according to manufacturer’s directions. Serve with blackberries and syrup on top.