Ingredients

Makes 1 1/2 quarts

　　4 ears fresh sweet corn, shucked

　　2 cups milk

　　2 cups heavy cream

　　3/4 cup sugar

　　9 large egg yolks

　　Blackberries, for garnish

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.