Summer Sweet Corn Ice Cream with Fresh Blueberry Drizzling Sauce
Mary’s step by step recipe for sweet corn ice cream includes tips on how to prepare the corn cobs, how to make a traditional ice cream base, and how to make a fresh blueberry sauce.
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Cooking tools:
- Ice cream maker
- Blender
- Fine-mesh sieve
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Stove
- Refrigerator
Ingredients
- 4 ears sweet corn, kernels removed, cobs saved (about 2½ cups fresh corn kernels)
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup sugar
- 1 teaspoon Mary DiSomma's Cognac Barrel-aged Madagascar Bourbon Pure Vanilla Extract
- 9 large egg yolks
- 2 cups blueberries, fresh or frozen
- ¾ cup plus 2 tablespoons water (divided)
- ⅓ cup sugar
- 1 tablespoon cornstarch
- ½ teaspoon Mary DiSomma's Cognac Barrel-aged Madagascar Bourbon Pure Vanilla Extract
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