People who love dessert will love this ambrosia, which is a delicious mix of sweet corn-infused ice cream and bright blueberry sauce. The fruity burst of the blueberry sauce goes well with the creamy texture of the ice cream, making a delicious combination of flavors.
Ingredients: 2 ears of fresh sweet corn, kernels removed. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. Pinch of salt. 4 large egg yolks. 1 teaspoon vanilla extract. 1 cup fresh blueberries. 1/4 cup granulated sugar. 1 tablespoon lemon juice. 1 teaspoon cornstarch. 1/4 cup water.
Instructions: Put sweet corn kernels, heavy cream, whole milk, sugar, and salt in a blender. Mix until it's smooth. Move the mix to a saucepan and heat it over medium-low until it begins to bubble. Whisk the egg yolks in a different bowl. Add a little of the hot corn mixture at a time to the egg yolks while whisking constantly to temper the eggs. Add the egg mixture back to the pot with the rest of the corn mixture. Stir it all the time over low heat for about 5 to 7 minutes, or until it gets a little thicker and coats the back of a spoon. Now take it off the heat and mix in the vanilla extract. Allow to cool completely. Make the blueberry sauce at the same time: Put blueberries, sugar, lemon juice, cornstarch, and water in a small saucepan. Stir the sauce every once in a while over medium heat for about 5 minutes, or until it gets thicker. Use a fine mesh sieve to get rid of any solids in the blueberry sauce. Allow to cool. Following the maker's instructions, churn the cooled corn mixture in an ice cream maker. Put the ice cream in a bowl after it has been churned, and then add the blueberry sauce that has been left to cool. Put the ice cream in the freezer for at least four hours, or until it's solid. Enjoy a few scoops of Sweet Corn Ice Cream with Blueberry Sauce Ambrosia.
Prep Time: 30 minutes
Cook Time: 15 minutes
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