Step 1

Place the blueberries, sugar, and water in a small pot and cook over medium-low heat until thick and syrupy (about 5-10 minutes).

Step 2

Remove from heat and stir in the lemon juice.

Step 3

Cool completely before swirling into sweet corn ice cream (recipe below).

Step 4

Freeze the the canister of an ice cream maker overnight.

Step 5

Place the yolks, sugar, and salt in a medium heat-safe bowl and whisk together until combined.

Step 6

Cut the corn kernels from the cobs (you should have about 3 cups, or 480 grams, of corn kernels) and break the cobs in half.

Step 7

Place the corn kernels, cobs, milk, and cream in a medium pot, and bring the mixture to a simmer over medium low heat, then reduce to a simmer and allow to steep for 10-15 minutes.

Step 8

Pour the hot milk mixture through a fine-mesh sieve into a large liquid measuring cup. Discard the cobs and reserve the corn for another use.

Step 9

Pour the hot milk mixture into the yolk mixture in a thin, slow stream, while whisking.

Step 10

When all the hot milk has been incorporated into the yolk mixture, transfer your combined ingredients back the medium pot and cook over low heat, whisking constantly, until it has thickened slightly.

Step 11

Transfer the mixture back to the heat-safe bowl, stir in the vanilla, cover, and chill overnight.

Step 12

Pour the chilled custard into the frozen ice cream maker and churn the custard until it’s the consistency of soft-serve (about 15 minutes).

Step 13

Transfer a third of the ice cream to a loaf pan, then add in a third of the blueberry swirl.

Step 14

Repeat twice more, swirling in to create a marble effect, then freeze overnight.