I have been intrigued by corn ice cream since seeing a Bizarre Foods episode in which Andrew Zimmern ate bizarre flavored ice creams in Lares, Puerto Rico. The craziest sounding one was Salt Cod, but the most popular one served was corn ice cream. I have also been pretty obsessed with drinking vinegars of late. I recently made a batch with blueberry that I intended on adding some lemon verbena to. When I went out to my herb garden I mistakenly grabbed some tarragon instead. (In my defense it was early, I hadn't had my coffee yet, they are in pots right next to each other, and do look kinda similar.) It happened to be a fortuitous accident as the mild licorice flavor of the tarragon complemented the blueberries gorgeously. When the corn contest was announced, this ice cream idea immediately came to mind. I wanted to use honey to sweeten the ice cream, so I used a honey ice cream recipe as my starting point. The ice cream base came together wonderfully. I had more trouble with my blueberry swirl. When I swirled it with the ice cream it was just too icy. I got a bit of advice from gingerroot and boulangere (thank you, ladies!), and decided to increase the sugar and add a little alcohol. It took a few incarnations and a new ice cream maker, but I am thrilled with the result. I hope you'll give it a try! —hardlikearmour
Remove the kernels from the ears of corn, you should have about 2 cups. Transfer to blender. Stand ears of corn upright and using the dull edge of your knife scrape the remaining kernel bits and corn “milk” from the cobs. Transfer to the blender.
Break the cobs into 3 pieces each. Place the pieces into a medium saucepan and add the whole milk.
Bring to a simmer over medium-low heat. Remove from heat, cover and let cool for 30 to 40 minutes.
Remove the cobs from the milk. Transfer the milk to the blender with the corn. Blend until smooth, 1 to 2 minutes.
While the blender is running wash and dry your saucepan. Whisk egg yolks, honey, and salt in the saucepan until well combined and the yolks lighten in color slightly. Gradually whisk your milk and corn mixture into your yolk mixture, then whisk in the cream. Heat over medium to medium-high heat, scraping bottom constantly with a heat-proof spatula (or wooden spoon) until mixture has thickened, and reaches 185º on an instant read thermometer.
Pour the mixture through a mesh strainer, into a bowl. Use your spatula to scrape the corn solids back and forth in the strainer to extract as much liquid as possible. Place plastic wrap onto the surface of the ice cream base, and refrigerate until well chilled or overnight.
Once chilled spin in your ice cream maker to about soft-serve consistency following the manufacturers instructions. Pour half of the ice cream into a container, top with about ½ of the blueberry-tarragon jam (recipe follows), then the rest of the ice cream, then the rest of the jam. Use a knife or narrow rubber spatula to swirl the jam through the ice cream, making sure not to over do it. Freeze until firm, at least several hours. Serve and enjoy!
Combine the sugar, salt, half of the blueberries, apple, and lemon juice. Process until homogenous, scraping sides of bowl once.
Transfer to a medium saucepan. Add the remaining blueberries. Bring to a simmer over medium-low heat. Simmer, stirring frequently, until the blueberries have mostly broken down, and the mixture is dark purple and jammy in appearance, about 10 to 12 more minutes. Stir in the tarragon.
Transfer to a 2 cup glass measure. You should have approximately 1 cup. Allow to cool for 10 to 15 minutes, then stir in the Pernod. Cover and chill overnight.
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.