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Blueberry Corn Ice Cream Sundae

Nutrition per serving    (USDA % daily values)
CAL
1167
FAT
185%
CHOL
265%
SOD
32%

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Ingredients for 6 servings

6 cups fresh or thawed frozen sweet corn kernels (from about 6 ears), cobs reserved (if using fresh)

4 cups milk

2 cups heavy cream

6 tablespoons light corn syrup

1 vanilla bean, split and scraped

1 1/8 cups sugar

12 large egg yolks

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon coarse salt

2 1/2 cups fresh or thawed frozen blueberries

1/4 cup plus 2 tablespoons sugar

1 1/4 cups fresh sweet corn (from about 1 1/2 ears)

1/3 cup sugar

3 tablespoons unsalted butter, plus more for bowl

2 tablespoons popcorn kernels, air-popped (about 6 cups popped)

2 tablespoons light corn syrup

1/4 teaspoon pure vanilla extract

1/4 teaspoon salt

1/3 cup heavy cream

1 teaspoon confectioners' sugar

1/8 teaspoon freshly ground black pepper

Mini Cornbread muffins, for garnish

1/4 cup plus 2 tablespoons sugar

1 teaspoon confectioners sugar

FOR THE SWEET corn ICE CREAM

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