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Sweet Corn and Black Raspberry Ice Cream

From: Saveur MAKES ABOUT 1 QUART

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

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.