Corn Blueberry Ice Cream
By Danny Boome & Lauren Palmeri
Made in Ice Cream Maker
4 ears white corn, husked, kernels separated
¾ cup sugar
1 tsp salt
8 egg yolks
1 tsp vanilla
1 pint frozen or fresh blueberries
3 Tbsp butter
¼ cup brown sugar
1 tsp salt
- In a large pot, add corn cobs, half-n-half, ½ cup sugar, salt, and half of the corn kernels. Bring to a simmer, remove from heat and allow to steep for 30 minutes. Remove cobs and discard. Blend mixture until smooth. Pass through a fine-mesh sieve and return to pot. Return mixture to a simmer, then remove from heat.
- In a medium bowl, whisk together yolks, remaining sugar, and vanilla. While quickly whisking, slowly add a cup of the hot corn mixture to the yolk mixture. Add the yolk mixture to the pot and whisk to combine. Cook over medium-low heat, while continuously mixing with a wooden spoon, until custard has thickened and can coat back of a spoon about 10 minutes. Remove from heat and set aside to cool. Pass through a fine-mesh sieve again. Cover and store in the refrigerator until ready to churn into ice cream. Follow manufacturer’s instructions to make corn gelato. Add blueberries at the end of churning, to combine.
- Serve corn ice cream with more blueberries on top and caramel corn topping, if desired.
For caramel corn topping:
Heat butter in medium pan over medium-high. Once melted, add remaining corn kernels, brown sugar, and salt. Cook to melt sugar and create caramel, about 5 minutes. Remove from heat and set aside to cool slightly.