Ingredients
Equipment
Method
For the Ice Cream
- Place cobs and kernels in a small saucepan. Pour in the evaporated milk and bring it up to a rapid simmer. Reduce the heat to low and simmer for 15 minutes.2 ears corn, 1 (354 ml, 12 fl oz) can evaporated milk
- Pour the milk and corn into a smoothie cup or high-powered blender and blitz until smooth. Return the mixture to the saucepan and set aside.
- In a small bowl, whisk to combine the egg yolks and sugar. Set the bowl aside.4 large egg yolks, ⅔ cup granulated sugar
- Place the saucepan over medium-low heat and add the heavy cream, vanilla, and salt. Bring the mixture to the barest simmer.1½ cups heavy cream, 1 tsp vanilla extract, ¼ tsp kosher salt
- Add 2 ladlesful of the cream mixture to the yolk mixture and whisk to temper the eggs. Pour the yolks into the saucepan and cook over low heat until the mixture is thick enough to coat the back of a spoon.
- Pour the ice cream base through a fine mesh strainer into a resealable container. Let cool to room temperature before transferring to the fridge and chilling overnight.
- The next day, pour the ice cream base into an ice cream maker and churn for 30 minutes or until the mixture resembles soft serve. Spoon the ice cream into a chilled loaf pan and freeze for at least 3 hours or overnight.
For the Blueberry Sauce
- Pour the blueberries into a small saucepan. Add the sugar and place the saucepan over medium-low heat. Gently simmer the berries until they fall apart completely. This should take about 15 minutes.1½ pints fresh blueberries, 2 tbsp granulated sugar
- While the berries are simmering, whisk to combine the cornstarch, lemon juice, and water. When the berries are done, whisk in the cornstarch mixture and continue to cook until the sauce thickens, about 5 minutes more. Set the sauce aside to cool slightly.½ lemon, 2 tbsp water, 1¼ tsp cornstarch
For the Popcorn "Sprinkles"
- Heat oil in a large pot until shimmering. Add the popcorn kernels and toss them in the oil. Cover and continue to heat until they begin to pop. While shaking the pot frequently, cook until the popping sounds subsides. Take the pot off the heat. **¼ cup popcorn kernels, 1 tbsp neutral oil
- Transfer the popcorn to a large bowl and pour the butter over it. Toss to coat and sprinkle with salt. Taste and add more salt if desired.1 tbsp unsalted butter, Sea salt
To Assemble
- Chill a few coupes or bowls for 15 minutes in the freezer.
- Pour a little of the Warm Blueberry Sauce into the base of each coupe. *** Place two scoops of the Sweet Corn Ice Cream on top and drizzle the ice cream with a little more of the blueberry sauce. Finish your sundae with a sprinkling of the popcorn. Serve immediately.
Notes
** If you have a proper popcorn maker, feel free to use it. This is just my very simple stovetop method, so feel free to stray from it.
*** The blueberry sauce should be warm at this point, not steaming hot.