• 4 ears fresh sweetcorn, shucked
• 2 cups milk
• 2 cups heavy cream
• 1 cup granulated sugar, divided
• 1 bay leaf
• 6 large egg yolks
• Pinch of salt
• 1/4 cup sour cream
• Zest of 2 limes, divided
• 1 pint raspberries, plus more for serving
• 1 pint blackberries, plus more for serving
• 1/4 cup water

PREPARATION

Step 1: Infuse the Cream Mixture

Begin by slicing the kernels from the cobs. You should have about 2 cups of kernels. Place them in a large saucepan. Then, break the cobs in half and add them to the pan along with the milk, cream, ½ cup of sugar, and bay leaf. Bring the mixture to a boil over high heat while stirring to combine and melt the sugar. Once it boils, remove it from the heat. Cover the pan and allow the cream mixture to infuse for 1 hour. Afterward, discard the corn cobs and bay leaf.

Step 2: Blend the Corn Mixture

Using an immersion blender or a regular blender, purée the corn mixture until smooth. Return the mixture to the saucepan, bring it to a simmer over medium-high heat, and then remove it from the heat.

Step 3: Prepare the Custard Base

Set up a large ice bath and keep it aside. In a medium bowl, whisk together the egg yolks, salt, and ¼ cup of sugar. Gradually whisk 2 cups of the hot cream mixture into the yolks, whisking constantly to prevent curdling. Once combined, whisk the yolk mixture back into the saucepan with the remaining cream mixture.

Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This should take about 10 minutes. Next, pass the custard through a fine mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Whisk in the sour cream and half the lime zest until smooth. Place the bowl of custard in the prepared ice bath to cool it down. Cover and refrigerate the custard for at least 4 hours or overnight.

Step 4: Make the Berry Swirl

In a medium saucepan over medium-low heat, combine the remaining ¼ cup of sugar, raspberries, blackberries, and water. Bring the mixture to a simmer and cook, stirring occasionally, until the berries break down into a syrupy consistency. This should take about 10 minutes. Strain the berry mixture through a fine mesh sieve, discard the solids, and stir in the remaining lime zest. Allow the puree to cool completely.

Step 5: Churn and Assemble

Churn the corn custard in an ice cream maker according to the manufacturer’s directions. Once churned, spread half the ice cream mixture into an 8.5 x 4.5-inch loaf pan and smooth the top. Add spoonfuls of half the berry puree randomly over the surface. Swirl the berry puree through the ice cream using the end of a wooden spoon to create a marbled effect. Repeat with the remaining ice cream and berry puree.

Cover the pan with plastic wrap and freeze the ice cream for several hours, or overnight, until firm.

Step 6: Serve and Enjoy

To serve, scoop the ice cream into bowls and top with fresh berries.