Blueberry Corn Ice Cream Parfait
Set a large bowl in an ice-water bath; set aside. In a large saucepan, bring corn, corn cobs, 3 ½ cups milk, heavy cream, vanilla bean seeds, and pod just to a boil over medium-high heat, stirring often.
In a large bowl, whisk together egg yolks, sugar and remaining ½ cup milk until well combined. Remove corn mixture from heat; slowly add about a third of the hot corn mixture into egg mixture, whisking constantly until combined. Remove cobs from milk mixture and pour egg mixture back into saucepan, whisking constantly. Return saucepan to medium-high heat. Whisking constantly, cook until custard mixture coats back of a wooden spoon, 4 to 5 minutes; stir in vanilla extract and sea salt.
Pour custard mixture into bowl set in ice-water bath; let cool completely. Transfer custard mixture to refrigerator and let chill overnight.
Transfer custard mixture to the bowl of a food processor and process until smooth. Strain through a fine mesh strainer, discarding solids. Then transfer custard mixture to an ice cream maker and freeze according to manufacturer's directions. Keep ice cream frozen in an airtight container up to 3 days.
Place 1 ½ cups blueberries and the sugar in a medium saucepan and cook over medium-high heat, stirring constantly, until berries burst and mixture begins to look syrupy. Add corn kernels, stir to combine and remove from heat.
Stir in remaining cup and a half of blueberries. Cool. Transfer to an airtight container and refrigerate until cool, up to 24 hours.
Line a baking sheet with a nonstick baking mat; set aside. Butter a large heatproof bowl and add popped popcorn to bowl; set aside.
Heat sugar, 3 tablespoons butter, and agave syrup in a medium saucepan over low until butter and sugar melt. Increase heat to medium and cook, stirring, until sugar mixture becomes golden brown. Remove from heat and carefully add vanilla and salt (mixture may splatter slightly). Pour sugar mixture over popcorn; stir until popcorn is completely coated.
Turn popcorn out onto prepared baking sheet, working quickly to separate kernels; let cool completely. Transfer popcorn to an airtight container until ready to use.
Make the whipped cream: Place all whipped cream ingredients in the bowl of an electric mixer fitted with the whisk attachment. Whisk until soft peaks form.
Place two spoonfuls of blueberry compote in each of 6 large parfait glasses; top with two scoops corn ice cream. Top each with another spoonful of compote and a dollop of whipped cream. Garnish with toffee popcorn and serve immediately.
In Your Glass
If you want a real wine adventure you can try this dessert with a variety of Ports or Cabernet dessert wines. Personally, I love this best with rich, warming espresso.