- 2 ears fresh corn
- 1 cup vitamin D milk
- 1 cup heavy whipping cream
- ⅓ cup sugar
- pinch of Kosher salt
- 2 tablespoons freeze-dried corn powder (milkbarstore.com)
- pinch of cinnamon
- 5 egg yolks
- 2 large eggs
- 1 cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons apple cider vinegar
- 3 tablespoons butter, softened
- 1 teaspoons vanilla bean paste zest from ½ lemon pinch of baking soda
- 1 cup all purpose flour
- 1 cup frozen blueberries
Sweet Corn Ice Cream
Carefully slice kernels off the cobs with a knife and break the cobs in half with your hands. Place kernels and cobs in a 10 quart sauce pan with the next five ingredients. Bring to a simmer over medium heat, stirring to a boil, then turn off heat. Remove cobs and, with a blender or an immersion blender, puree the mixture and cover to infuse for 1 to 2 hours. While separating eggs, bring the mixture back to a simmer. Whisk the yolks in a medium sized bowl to combine. Once the cream mixture is simmering, temper the eggs by whisking while slowly adding the hot cream mixture. Once the eggs are tempered, add back to the simmering cream mixture. Cook over medium-low heat until the eggs start to thicken enough to coat the back of a spoon, about 7 to 12 minutes. Pass the custard through a fine mesh sieve, pressing hard on the corn solids to extract liquids. Discard the solids and allow the custard to cool, covered for at least 4 hours or overnight in refrigerator. Freeze in preferred ice cream maker according to the manufacturer's directions. Once frozen, place ice cream in a parchment lined 8" baking dish and smooth out to level. Cover with plastic wrap directly onto ice cream surface and set in freezer for at least 4 hours, or overnight.
Preheat oven to 325 degrees Fahrenheit. Prepare 8" square pan by lining with 2 pieces of parchment paper crisscrossing to cover all four sides of the pan. It's okay if the parchment overhangs on the sides. Set aside. In a large mixing bowl, add both eggs, both sugars, apple cider vinegar and mix with a paddle attachment until light and fluffy, about 3 to 5 minutes. Add softened butter and mix for another 3 to 5 minutes. Add vanilla bean paste and lemon zest, mixing to just combine. Add baking soda and flour and turn the mixer on and off in spurts until barely combined (do not over mix). Using a wooden spoon, fold in blueberries, careful not to crush or break the blueberries into the batter. Once incorporated, pour into prepared pan and bake in preheated oven for 20 to 30 minutes. The brownies will need to be half-baked, or have the look of soft, chewy brownies, golden around the edges and soft, but baked in the center. Remove from oven and let cool. Once cool, cover top with plastic wrap and place in fridge for 4 hours, or overnight.
Place cookie sheet covered with parchment paper in freezer for at least 30 minutes. Take ice cream out of freezer and allow to warm to become pliable, but not runny. Working quickly, using a 4" round cookie cutter, cut rounds out of the ice cream and place rounds on pre-frozen cookie sheet. Place back in freezer. Remove blondies from baking sheet, peel plastic wrap and parchment from all sides, and cut with 4" round cookie cutter. Take each round and slice in half creating two halves from one 4" blondie. Repeat with remaining blondies. Scoop ice cream into the middle of each pre-sliced blondie and press together. Once completed, place back on pre-frozen baking sheet and loosely cover with plastic wrap. Freeze for at least 2 hours before enjoying.