Nebraska Sweet Corn Ice Cream with Blackberry Swirl

Shuck the corn and cut the kernels off the cob. You should have about 3 cups of kernels.

In a saucepan, combine the corn kernels, heavy cream, milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is heated through (about 5-7 minutes). Do not boil.

Remove from heat and let the mixture steep for 30 minutes to infuse the corn flavor.

Strain the mixture through a fine-mesh sieve, pressing on the corn kernels to extract as much liquid as possible. Discard the solids.

In a separate bowl, whisk together the egg yolks. Slowly drizzle the warm corn mixture into the egg yolks, whisking constantly to temper the eggs and prevent them from scrambling.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 5-10 minutes). Be careful not to overcook.

Remove from heat and stir in the vanilla extract.

Pour the custard into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight.

While the custard is chilling, prepare the blackberry swirl: In a small saucepan, combine the blackberries and lemon juice. Cook over medium heat, stirring occasionally, until the blackberries have broken down and the mixture has thickened slightly (about 10-15 minutes).

Strain the blackberry mixture through a fine-mesh sieve to remove the seeds. Let cool completely.

Once the custard is chilled, churn it in an ice cream maker according to the manufacturer's instructions.

While the ice cream is churning, drizzle in the blackberry swirl during the last few minutes of churning. Be careful not to overmix, as you want to maintain the swirl effect.

Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden before serving.