Sweet Corn and Black Raspberry Ice Cream


 * https://www.saveur.com/article/Recipes/Sweet-Corn-and-Black-Raspberry-Ice-Cream/

For the Ice Cream 2 cups milk 4 tsp. cornstarch 1 ear of corn 1 1⁄4 cups heavy cream 2⁄3 cup sugar 2 tbsp. light corn syrup 1⁄4 tsp. kosher salt 3 tbsp. cream cheese, softened For the Sauce 1 cup black raspberries or blackberries 1⁄2 cup sugar Instructions Make the ice cream: In a bowl, stir together 1⁄4 cup milk and the cornstarch; set slurry aside. Cut kernels off cob of corn and cut cob into large chunks; reserve kernels and cob together. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; add corn kernels and cob and bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Pour mixture through a fine strainer into a bowl and discard corn solids. Place cream cheese in a bowl and pour in 1⁄4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions. Make the sauce: Combine black raspberries and 1⁄2 cup sugar in a 1-qt. saucepan over medium-high heat, and cook, stirring, until thick, about 8 minutes; strain and chill. After churning, alternate layers of ice cream and berry sauce in a storage container before freezing.