Graza

Cut the kernels off the cob of corn, saving your cob and cutting it in half. In a medium saucepan, cook the kernels, Sizzle, and a pinch of salt over medium heat until bright yellow and fragrant. Scrape into a blender or large measuring cup if using an immersion blender, but keep your saucepot out.

Add your milk and cream to the kernels and blend until well combined. Strain through a fine mesh sieve back into the saucepan. Heat until steaming.

While the cream mix is heating, whisk the egg yolks, sugar, and salt together in a medium bowl until smooth. Once ready, slowly stream the hot cream mix into the egg yolk mix, whisking constantly to temper the eggs.Transfer everything back to the pot and cook on low, stirring often, until it reaches 180 F (or holds a clean line when you dip the back of a spoon in and run a line through with your finger) and remove from heat.

Pour into a clean container with your leftover cobs and cool until fully cold in the fridge, covered. Do not skip this chilling – the ice cream base should be very cold going into the mixer.

Put the ice cream attachment on your mixer and start on low. Remove the cobs from the custard, getting as much excess custard off as possible and discard. Slowly pour your ice cream base in.

Mix for 10-20 minutes, until it is a soft serve texture. In a pint container, start layering in your ice cream, adding tablespoon sized dollops of blackberry jam in between each layer. Drizzle some Drizzle in with each blackberry jam layer. Cover and freeze until fully set, 1-2 hours.