Fresh corn ice cream

Stand a small bowl inside a very large one and slice the kernels off the cobs.

Pour the half and half into the blender and add the corn kernels.

Set up a double boiler over simmering water.

Separate the eggs; stir the sugar into the yolks until blended into a stiff mixture.

Blend the corn and half and half to a puree and strain it through a medium mesh sieve.

Cook the base over the simmering water until it thickens enough to coat the back of a wooden spoon and hold a line drawn with a finger, about 10 minutes.

Nestle the bowl in a big bowl of ice and stir until completely cold.

Stir in evaporated milk, heavy cream, orange liqueur, a little lime juice and a little cinnamon.

Churn in the ice cream maker about 20 minutes, to soft-serve consistency.

Scrape into a freezer container and freeze a couple of hours to firm up.

Scoop and serve with a few crushed raspberries and cookies on the side.