I made my cornbread with organic stone ground corn meal, adding just a little more sugar than I normally would. When the bread cooled I broke pieces of it off and warmed it a bit in a low oven.
I made my ice cream by juicing about 4 ears of sweet corn and combining it with milk and heavy cream. I placed the liquid in a sauce pot and heated it slowly for 10 minutes. While it was heating I beat egg yolks with sugar til they were light and fluffy. I slowly added the hot liquid to the yolks, beating to incorporate. This mixture was returned to the stove on medium hit and stirred until it reached a thick consistency like yogurt. I chilled it to 34 degrees and then spun it in my ice cream machine.
I made the brittle by heating raw sugar in a non-stick pan to melt it. Once it reached a nice amber color I poured it onto a sil-pat lined baking sheet and allowed it to cool completely. Once cooled I broke it into pieces and crushed it with a mortar and pestle.
I made a blackberry syrup by cooking the berries in sugar and a squeeze of lemon juice and then chilling it to allow it to thicken up a little. I plated the syrup and cooked berries along with some individual blackberry beads that I carefully pulled off with a pair of tweezers.
Yellow Sweet Corn - Buzby Farm
Organic Blackberries - Culton Organics