Corn & Blueberry Ice Cream
Updated: Mar 1, 2020
The perfect dessert for a hot August day!
Corn and Blueberry Ice Cream
(makes 1 1/2 quarts)
Ice Cream Base: 2 c milk 2 c heavy cream 2/3 cup sugar 2 ears corn 4 yolks Pinch salt
Blueberry Compote: 1 c blueberries 1/2 lemon 3 tbsp sugar 1. Shuck corn and buzz kernels in a blender or food processor. Add corn to a sauce pan with shucked cobs, salt and pour in milk. Bring to a boil then turn off heat, cover and let corn steep in milk for 30 minutes. 2. Get an ice bath ready in a large, deep bowl and set a slightly smaller, clean bowl aside. 3. Strain the corn mixture into the smaller bowl. Rinse sauce pan, return corn milk to pan, add in sugar and heavy cream, whisk to dissolve, and heat to 110°. 4. Place egg yolks in a small bowl, and slowly whisk in 1/3 of hot cream to temper. Return egg mixture to pan and heat, stirring constantly to 170°, or until mixture coats back of a spoon. 5. Set the bowl over the ice bath. Pour mixture into bowl over ice and stir to begin cooling. 6. While the custard cools, place blueberries, sugar and juice of half a lemon in a small sauce pan. Cook over medium heat, smashing blueberries with the back of a fork. Cook until all berries have popped and mixture has thickened (about 10-15 minutes). 7. Once cool, store corn custard and the blueberry compote in separate containers in the fridge and cool overnight. 8. Churn corn custard in a pre-frozen ice cream machine for 20-30 minutes. 9. Layer ice cream in a quart container, alternating with a small amount of compote, then more ice cream, until you reach the top; freeze overnight. Reserve extra compote for topping the ice cream when serving.