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Corn Ice Cream with Blueberry Sauce

Fresh corn kernels and corn cobs flavor a traditional ice cream base.

By | June 14, 2018

Ingredients

CORN ICE CREAM
  • 4 ears sweet corn, kernels removed, cobs broken in half (about 2½ cups corn kernels)
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 tsp vanilla extract
  • 9 large egg yolks
  • 1 cup sugar
Blueberry Sauce
  • 2 cups blueberries, fresh or frozen (divided)
  • ¾ cup plus 2 tablespoons water (divided)
  • 1/3 cup sugar
  • 1 Tbsp cornstarch
  • ½ tsp vanilla extract

Instructions

CORN ICE CREAM

DIRECTIONS:

In a large saucepot, place corn kernels, corn cobs, milk, cream and vanilla. Bring to a low boil. Remove from heat. Cover; steep for 30 minutes. Discard cobs. Puree mixture in batches in a blender until smooth. Place back in pot.

In a mixing bowl, whisk egg yolks with sugar until light in color. Bring corn milk mixture to a simmer. Add ½-cup of warm milk mixture to egg yolks; whisk to combine. Whisk yolk mixture into pot with milk mixture. Cook on medium heat, whisking constantly, until thick enough to coat back of a spoon; about 5-to-7 minutes. Do not let mixture boil. Pass mixture through a sieve placed over a bowl; press lightly with back of a spoon to get as much liquid as possible. Chill mixture 6 hours or overnight.

Transfer chilled mixture to an ice cream maker. Process according to manufacturer’s instructions. Serve with blueberry sauce

BLUEBERRY SAUCE

DIRECTIONS:

Place 1½ cups blueberries, ¾ cup water and sugar in a heavy saucepot. Heat on medium-high heat. Bring to low boil then reduce to simmer; simmer for 2 minutes; combine remaining water with cornstarch.

Drizzle mixture into simmering sauce, stirring constantly. Add vanilla and remaining blueberries.

Makes approximately 2 cups

Ingredients

CORN ICE CREAM
  • 4 ears sweet corn, kernels removed, cobs broken in half (about 2½ cups corn kernels)
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 tsp vanilla extract
  • 9 large egg yolks
  • 1 cup sugar
Blueberry Sauce
  • 2 cups blueberries, fresh or frozen (divided)
  • ¾ cup plus 2 tablespoons water (divided)
  • 1/3 cup sugar
  • 1 Tbsp cornstarch
  • ½ tsp vanilla extract