Infuse the corn

• Combine the corn kernels, milk, cream and half the sugar in a saucepan.
• Bring to a gentle simmer and cook until the corn is tender and the liquid is well flavoured.

Blend and strain the base

• Blend the mixture until smooth to extract maximum corn flavour.
• Strain through a sieve, pressing well, and return the liquid to the pan.

Make the custard

• Whisk the egg yolks, remaining sugar, cornstarch and salt in a bowl.
• Temper the yolks with some of the warm corn liquid, then return everything to the pan.
• Cook over low heat, stirring constantly, until the custard thickens enough to coat a spoon.

Chill the base

• Pour the custard into a bowl and cover with plastic wrap touching the surface.
• Chill completely in the refrigerator.

Make the blueberry ripple

• Simmer the blueberries with the lemon juice and a little sugar until jammy.
• Crush lightly and let cool completely.

Churn and ripple

• Churn the chilled corn base in an ice cream machine until thick and creamy.
• Layer the ice cream into a freezer container with spoonfuls of the blueberry ripple, swirling gently.
• Freeze until firm before scooping.