Buttermilk Corn and Blackberry Swirl Ice Cream
adapted from simply stated
1 1/2 cups heavy cream
1 cup milk + 1/2 cup milk
2 cups buttermilk
2 ears of corn, husked and reserve cobs
3/4 cup sugar
1 vanilla bean
zest from one lemon
3 Tablespoons corn starch
Combine the heavy cream, milk(minus the 1/2 cup), corn(+cobs), lemon zest and vanilla in a medium sauce pan and bring to simmer. Allow to simmer on low for 30 minutes. Add the sugar and cook till dissolved. Cover and cool to room temperature for one hour.
Remove cobs and puree the corn and cream mixture until smooth. Strain and pour mixture into a medium pot and bring back to a slight boil. Make a slurry with the 1/2 cup milk and temper into the cream mixture. Cook until the mixture becomes nappe. Add the buttermilk and cool in the fridge over night to allow the ice cream to ripen
Spin ice cream following your ice cream maker guidelines.