Corn Ice Cream with Blueberry Sauce
Makes 6 servings
4 ears sweet corn, kernels removed and cobs halved (about 2 1⁄2 cups corn kernels)
2 cups whole milk
2 cups heavy whipping cream
1 teaspoon vanilla extract 1 cup sugar 9 large egg yolks
Blueberry sauce:
2 cups blueberries, fresh or frozen (divided)
3⁄4 cup plus 2 tablespoons water (divided)
1 ⁄3 cup sugar 1 tablespoon cornstarch 1⁄2 teaspoon vanilla extract
In a large saucepot, place corn kernels, corn cobs, milk, cream and vanilla. Bring to a low boil. Remove from heat. Cover and steep 30 minutes.
Discard cobs. Puree mixture in batches with a blender until smooth. Place back in pot.
Whisk egg yolks with sugar until light in color. Bring corn milk mixture to a simmer. Add 1⁄2 cup of the warm mixture to egg yolk mixture; whisk to combine. Whisk yolk mixture into pot with milk mixture. Cook over 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 6 hours over overnight.
Meanwhile, make blueberry sauce: Place 1 1⁄2 cups blueberries, 3⁄4 cup water and the sugar in a heavy saucepot set over medium-high heat. Bring to a low boil, then reduce to simmer; simmer 2 minutes. Combine remaining 2 tablespoons water with cornstarch. Drizzle mixture into simmering sauce, stirring constantly. Add vanilla and remaining 1⁄2 cup blueberries. (Makes about 2 cups.)
Transfer chilled ice cream base to an ice cream maker. Process according to manufacturer’s instructions. Serve with blueberry sauce.