Recipe Created by Noble Pig | Makes: 1-1/2 quarts
Ingredients:
3 ears fresh corn, husks and silk removed
1-1/2 cups fresh blueberries
1/4 cup sugar
1 Tablespoon fresh lemon juice
2 cups heavy cream
1 cup full-fat buttermilk
1 (14 ounce) can sweetened condensed milk, cold
Directions:
Heat a large pan of water until boiling. Place shucked corn into water for 3 minutes. Remove to a plate until cool enough to handle. Holding one end of the corn, cut off all the kernels into the bowl, it's okay to cut deep and keep all that corn milk that is falling into the pan...it will all go right into the ice cream. Repeat with other corn pieces. Place in the refrigerator to cool down.
In a small saucepan, add blueberries, sugar and lemon juice. Cook on medium until berries start to burst and sugar is melted. I ended up smashing many of them and leaving some whole. Place into another dish for cooling purposes. Once cooled down a bit, place in the refrigerator.
Once corn kernals and blueberry mixture are cold, in a large bowl, combine heavy cream, buttermilk, cold sweetened condensed milk and corn kernals (including any milk that may have accumulated from the bottom of the corn bowl). I do not like to do this in the bowl of the ice cream maker as it starts to freeze things before they are mixed. Once combined, pour into ice cream freezer bowl and start immediately. Freeze according to manufactures directions. Once ice cream is frozen, pour in the blueberry mixture and incorporate/churn until just combined, about 1 minute.
Remove ice cream to a freezer safe container and chill another 4 hours or over night.
- Recipe courtesy of Cathy Pollak