2
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 185u00b0 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 1/2 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."]
