Instructions: Using a blender, blend the whole milk and sweet corn kernels until the mixture is smooth. Put the corn-milk mix, heavy cream, sugar, and salt in a saucepan. Stir the mixture all the time while heating it over medium-low heat until the sugar is gone and it's hot but not boiling. Whisk the egg yolks in a different bowl. Slowly add a ladleful of the hot corn mixture to the egg yolks while whisking the eggs all the time to temper them. Put the egg mixture that has been tempered back into the saucepan with the rest of the corn mixture. Keep stirring the mixture over low heat until it gets thick enough to coat the back of a spoon. Use a fine-mesh sieve to strain the mixture into a clean bowl. This will get rid of any corn solids. Once it's cool enough to touch, cover it and put it in the fridge for at least 4 hours, or until it's cold. Get the fruit swirl ready at the same time. Put the blueberries, raspberries, bay leaves, and lemon juice in a small saucepan. Over low heat, stir the mixture every now and then for about 10 to 15 minutes, or until the berries break down and the consistency gets a little thicker. Take it off the heat and let it cool down all the way. After the ice cream base has been chilled, churn it in an ice cream maker according to the directions that came with it. When the ice cream is almost done churning, add dollops of the cooled fruit swirl to the machine. Keep churning until the swirls are spread out evenly in the ice cream. Move the ice cream to a container that can go in the freezer and gently swirl it to spread the fruit swirls out. Put it in the freezer for at least 4 hours, or until it gets firm. If you want, you can swirl blueberry, raspberry, and bay leaf into the sweet corn ice cream. Enjoy!
