I have been intrigued by corn ice cream since seeing a Bizarre Foods episode in which Andrew Zimmern ate bizarre flavored ice creams in Lares, Puerto Rico. The craziest sounding one was Salt Cod, but the most popular one served was corn ice cream. I have also been pretty obsessed with drinking vinegars of late. I recently made a batch with blueberry that I intended on adding some lemon verbena to. When I went out to my herb garden I mistakenly grabbed some tarragon instead. (In my defense it was early, I hadn't had my coffee yet, they are in pots right next to each other, and do look kinda similar.) It happened to be a fortuitous accident as the mild licorice flavor of the tarragon complemented the blueberries gorgeously. When the corn contest was announced, this ice cream idea immediately came to mind. I wanted to use honey to sweeten the ice cream, so I used a honey ice cream recipe as my starting point. The ice cream base came together wonderfully. I had more trouble with my blueberry swirl. When I swirled it with the ice cream it was just too icy. I got a bit of advice from gingerroot and boulangere (thank you, ladies!), and decided to increase the sugar and add a little alcohol. It took a few incarnations and a new ice cream maker, but I am thrilled with the result. I hope you'll give it a try!

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