This recipe is ice cream ad lib at its best — caramel corn deconstructed. Who doesn't love the flavors of sweet nutty corn and buttery, creamy burnt sugar combined? The inspiration set in after savoring a spoonful of Hot Cakes Confections Salted Caramel Sauce. First, came the craving for ice cream, then the hankering for crispy sweet caramel corn. And so, the two were combined.
This ice cream is only as good as the corn that goes into it, so fresh, in season corn is a must.
Sweet Corn Ice Cream with Salted Caramel
Makes 1 quart
2 Cobs of corn, shucked
1 1/2 cups heavy cream
1 1/2 cups 2% milk
5 Eggs yolks
1/2 cup sugar
With a sharp knife, slice the corn kernels off the cob and place in a medium saucepan. To the saucepan, add the cream and milk, then set to medium heat and just bring it to boil, about 15-20 min. Once boil is reached, remove pan from heat and allow to sit, 45 min. Strain, reserving the liquid.
In a small bowl, add the egg yolks and sugar, whisking to thoroughly combine. Spoon some of the warm corn/milk into the egg mix and whisk. Now add a full cup of the corn/milk and again, whisk to combine. Add this thinned egg mix to the saucepan with the rest of the corn/milk and bring this to medium heat. Allow to cook, stirring constantly, until the custard coats the back of a wooden spoon. Remove from heat and chill.
Once chilled, churn in your ice cream maker until you reach the consistency of soft serve. Freeze
Serve with a dollop of salted caramel sauce.