Directions:

Cut kernels off 4 ears fresh corn and break cobs into pieces. Place corn kernels, cobs, milk, heavy cream and ½ cup sugar in a large saucepan and bring to a boil. As soon as it boils, remove from heat; discard cobs.

Using an immersion blender, purée mixture. Cover and let sit at room temperature for 1 hour.

Bring mixture back to a simmer and turn off heat. In a small bowl, whisk 9 egg yolks with ¼ cup sugar. Add 1 cup corn-milk mixture, whisking vigorously so eggs will not curdle. Then add egg mixture to remaining corn-milk mixture, whisking. Cook over medium-low heat, whisking constantly, until a custard forms, about 7 minutes.

Pass custard through a sieve, pressing down hard on the solids. Discard solids and cool mixture, at least 4 hours or preferably overnight. Freeze in an ice cream maker according to manufacturer's directions.

To serve, put ½ cup blackberries and ¼ cup sugarin a medium bowl. Using a pestle or bartender's muddler, crush berries. Let rest for 15 minutes; lots of juice will emerge. Toss berry-sugar mixture with 1½ cups blackberries. Serve a scoop of sweet corn ice cream with a couple of spoonfuls of berry mixture.