CORN ICE CREAM WITH FROZEN BLUEBERRY GOODNESS — There are two corn ice cream camps, those who love corn ice cream, and those who have never heard of it. Regardless of where you fall..just know..this ice cream is absolutely perfect. I’ve attempted a vegan version many times, and it’s just not as good without using emulsifiers or seed oils (which i’m not a fan of, but i’m still focused on cracking the code) Using fresh corn is the key here, but frozen corn works too in a pinch. **Double points if you sprinkle salted corn bread crumbles on top! — — 2 cups fresh corn kernals, steamed or boiled 3/4 cup milk 3/4 cup heavy cream 3/4 cup sour cream 1 tbsp vanilla 2/3 cup sugar (any kind works) 6 egg yolks
1 tsp kosher salt — — Combine corn, milk, heavy cream, sour cream, sugar, vanilla, and salt in large pot over medium heat. let simmer 3 minutes or so. In a separate bowl, whisk egg yolks, Add 1/2 cup of warm liquid mixture into egg yolks. Whisk quickly until fully combined, then pour egg mixt...