Sweet Corn Ice Cream With Blueberry Swirl Food

SWEET CORN ICE CREAM WITH BLUEBERRY SWIRL

Steps:

• Place the blueberries, sugar, and water in a small pot and cook over medium-low heat until thick and syrupy (about 5-10 minutes).
• Remove from heat and stir in the lemon juice.
• Cool completely before swirling into sweet corn ice cream (recipe below).
• Freeze the the canister of an ice cream maker overnight.
• Place the yolks, sugar, and salt in a medium heat-safe bowl and whisk together until combined.
• Cut the corn kernels from the cobs (you should have about 3 cups, or 480 grams, of corn kernels) and break the cobs in half.
• Place the corn kernels, cobs, milk, and cream in a medium pot, and bring the mixture to a simmer over medium low heat, then reduce to a simmer and allow to steep for 10-15 minutes.
• Pour the hot milk mixture through a fine-mesh sieve into a large liquid measuring cup. Discard the cobs and reserve the corn for another use.
• Pour the hot milk mixture into the yolk mixture in a thin, slow stream, while whisking.
• When all the hot milk has been incorporated into the yolk mixture, transfer your combined ingredients back the medium pot and cook over low heat, whisking constantly, until it has thickened slightly.
• Transfer the mixture back to the heat-safe bowl, stir in the vanilla, cover, and chill overnight.
• Pour the chilled custard into the frozen ice cream maker and churn the custard until it's the consistency of soft-serve (about 15 minutes).
• Transfer a third of the ice cream to a loaf pan, then add in a third of the blueberry swirl.
• Repeat twice more, swirling in to create a marble effect, then freeze overnight.

SWEET CORN ICE CREAM

Steps:

• Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
• Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
• Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.