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Ingredients

Serves 6

• FOR THE SWEET CORN ICE CREAM
• 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
• FOR THE BLUEBERRY CORN COMPOTE
• 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)
• FOR THE TOFFEE POPCORN
• 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
• FOR THE BLACK PEPPER WHIPPED CREAM
• 1/3 cup heavy cream
• 1 teaspoon confectioners' sugar
• 1/8 teaspoon freshly ground black pepper
• Mini Cornbread Muffins, for garnish

Description

Try This Ice Cream Sundae Recipe From Gramercy Tavern Chef Nancy Olson For An Unforgettable Dessert. Photo Credit: Bill Bettencourt

Martha Stewart