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