Corn Ice Cream with Blueberry, Blackberry Compote

For the corn ice cream

• 2 cups heavy cream
• 1 1/2 cup whole milk
• 3 ears of sweet corn- about 3 cups, cobs reserved if using fresh
• 3/4 cups sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract

For the compote

• 1 cup blueberries (frozen is fine)
• 1 cup blackberries (frozen is fine)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 cinnamon stick

1. Remove the kernels of corn from the cob, keep the cobs.
2. Bring the cream, corn, cobs, and milk to a simmer in a heavy bottomed pot over medium-low heat. Stir occasionally, and do not allow the mixture to boil- if it does boil you’ll have to start again!
3. Beat the ¾ cup sugar and egg yolks until the mixture becomes smooth and thick, and lightens in color. While the mixer is still on, slowly add 1 cup of the hot milk and cream mixture to the eggs to temper them.
4. Transfer the egg mixture back into the pot, and continue to cook until thickened. The mixture will coat the back of a spoon (about 4-5 minutes). Remove from the heat, and stir in the vanilla extract.
5. Transfer the mixture to a bowl in an ice water bath, and cover with plastic wrap. Be sure to press the plastic wrap down to the surface of the custard to prevent a skin on top. Refrigerate overnight (but if you don’t have patience like me-at least until the custard is chilled).
6. Remove the cobs from the bowl and discard. Transfer the custard to a blender and blend until smooth (or until you puree the kernels to your desired consistency- I like to have the visual of corn kernels so I only pulse slightly). Transfer to an ice cream machine and follow the manufacturers instructions. Freeze for at least 4 hours.
7. For the compote: In a small saucepan add the berries, lemon juice and extract, cinnamon stick, and 2 tablespoons sugar on medium low heat. Smash with a fork or potato smasher until you get the thickness you desire. Cool and serve on top of the corn ice cream.