Fresh Blueberry Sweet Corn Ice Cream

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   ["To make the base, cut corn from the cob and reserve 1 cup kernels and the cob. In a medium heavy saucepan, combine the corn, 1 cup milk, cream, salt and 1/4 cup sugar. Bring to a simmer and cook for 10 minutes. Remove from heat and drop in the corn cob and vanilla bean. Cover, and infuse for 30-60 minutes.", "Remove the cob and vanilla bean. Scrape the seeds from the vanilla bean into the milk mixture with a paring knife.", "In a small bowl, whisk together egg yolks and 1/4 cup sugar.", "Prepare an ice bath in a large bowl. Position a fine mesh sieve over a medium bowl with a spout and place in the ice bath.", "Pour milk mixture into a blender and blend until smooth. Pour back into the saucepan. Rewarm it and whisk about ? of it into the egg yolks. Put the yolks into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon.", "Strain the custard through the sieve into the bowl with a pouring spout, pressing to separate the liquid from the corn solids. Add the remaining 1 cup milk and stir until chilled. Cover and refrigerate until very cold (overnight if possible).", "To make the blueberry sauce, place blueberries, remaining 3 tablespoons sugar, cornstarch and Limoncello in a small heavy saucepan. Bring mixture to a boil, reduce heat, and cook until thickened, about 5 minutes.", "When ice cream base has chilled, churn in ice cream maker, according to manufacturer's instructions.

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   Layer the ice cream and blueberries in a sealed container, swirling the blueberry sauce into the ice cream, and freeze to bloom for at least 3 hours. Just before serving, remove from freezer and allow to rest 5-10 minutes before scooping into bowls."]

* Per serving · 4 servings · Values may vary.