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