Blueberry Corn Ice Cream Sundae

1. Stage

Make the ice cream: Set a large bowl in an ice-water bath; set aside. In a large saucepan, bring corn, corn cobs (if using), 3 1/2 cups milk, heavy cream, corn syrup, vanilla bean seeds and pod, and sugar to a boil over medium-high heat. Cook, stirring, to prevent sugar from sticking to the bottom of saucepan.

2. Stage

In a large bowl, whisk together egg yolks and remaining 1/2 cup milk until well combined. Remove corn mixture from heat; slowly add about a third of the hot corn mixture into egg mixture, whisking constantly until combined. Pour egg mixture back into saucepan with corn cobs, whisking constantly. Return saucepan to medium-high heat. Whisking constantly, cook until custard mixture coats back of a wooden spoon, 4 to 5 minutes; stir in vanilla extract and salt.

3. Stage

Pour custard mixture into bowl set in ice-water bath; let cool completely. Transfer custard mixture to refrigerator and let chill overnight.

4. Stage

Remove corn cobs from custard mixture, squeeze out any excess liquid; discard cobs. Transfer custard mixture to the bowl of a food processor and process until smooth. Strain through a fine mesh strainer, discarding solids.

5. Stage

Transfer custard mixture to an ice cream maker and freeze according to manufacturer's directions. Keep ice cream frozen in an airtight container up to 5 days.

6. Stage

Make the compote: Place 1 1/2 cups blueberries and sugar in a medium saucepan and cook over medium-high heat, stirring constantly, pressing on berries until they burst and mixture begins to look syrupy. Add corn kernels, stir to combine and immediately remove from heat.

7. Stage

Stir in remaining cup of blueberries. Transfer to an airtight container and refrigerate until cool, up to 24 hours.

8. Stage

Make the popcorn: Line a baking sheet with a nonstick baking mat; set aside. Butter a large heatproof bowl and add popcorn to bowl; set aside.

9. Stage

Heat sugar, 3 tablespoons butter, and corn syrup in a medium saucepan over low until butter and sugar melt. Increase heat to medium and cook, stirring, until sugar mixture becomes golden brown. Remove from heat and carefully add vanilla and salt (mixture may splatter slightly). Pour sugar mixture over popcorn; stir until popcorn is completely coated.

10. Stage

Turn popcorn out onto prepared baking sheet, working quickly to separate kernels; let cool completely. Transfer popcorn to an airtight container until ready to use, up to 1 week.

11. Stage

Make the muffins: Preheat oven to 350 degrees F. Butter 20 (1/4-cup) muffin cups; set aside.

12. Stage

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.

13. Stage

In a large bowl, mix together sugar and butter; stir in honey and maple syrup until well combined. Add egg and continue mixing until well combined. Alternately add flour mixture and milk mixture to sugar mixture, mixing well after each addition and beginning and ending with the flour mixture. Stir in corn kernels until just combined.

14. Stage

Fill prepared muffin cups 3/4 full with corn mixture; sprinkle tops with turbinado sugar. Transfer to oven and bake until tops are golden brown, about 14 minutes. Let cool slightly in pans before serving.

15. Stage

Make the whipped cream: Place all whipped cream ingredients in the bowl of an electric mixer fitted with the whisk attachment. Whisk until soft peaks form.

16. Stage

Place two spoonfuls of blueberry compote in each of 6 large parfait glasses; top with two scoops corn ice cream. Add a large handful of toffee popcorn to each glass and top with another scoop of ice cream. Top each with another spoonful of compote and a dollop of whipped cream. Garnish with remaining toffee popcorn and serve immediately with cornbread muffins. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.