Caramel Corn Ice Cream

The more ice cream I make, the more I’m up for some experimenting. So while the Sweet Corn and Black Raspberry ice cream in Jeni’s Splendid Ice Creams at Home sounds refreshingly delicious, in Carly-land, corn ice cream is screaming out for some movie-theater salty, ballpark Caramel Corn Ice Cream.

So, that’s exactly what I made.

Caramel Corn Ice Cream

Caramel Sauce
Note: I made this caramel sauce purposely really salty. Your salt milage may vary.

Ingredients
Caramel Sauce Ingredients
2/3 cup sugar
2/3 cup heavy cream
2 tbsp butter
1/2 tsp salt

1. Heat the sugar in a saucepan over medium heat. Using a wooden spoon, try to make the caramel melt evenly by pushing the unmelted bits to the center.
2. Continue doing this until the sugar is starting to turn orange-brown (amber, penny-colored, take your pick of adjectives).
3. As soon as all the sugar is melted and uniformly this color, remove from heat.
4. Stir in the butter until it melts. Be careful, it will crackle.
5. Very slowly pour in the cream, whisking the whole time. If any of the caramel hardens, return to low heat until it melts. During this process, add the salt.
6. Pour into a bowl and store in the fridge.

Caramel Sauce

Corn Ice Cream
Recipe from Jeni’s Splendid Ice Creams at Home

Ingredients
Sweet Corn Ingredients
1 ear sweet corn
2 cups whole milk
1 1/4 cups heavy cream
2/3 cup sugar
3 tbsp cream cheese
2 tbsp corn syrup
1 tbsp and 1 tsp cornstarch
1/4 tsp salt

1. Slice the kernels from the raw corn.
2. Scrape the back of your knife over the remaining cob, squeezing out all the juice.

Milking Corn Cob

3. Mix the cornstarch and 2 tbsp of milk together with a fork in a little bowl until they’re completely combined.
4. In a saucepan, bring the sugar, corn syrup, milk, heavy cream, and corn to a boil over medium high heat. Let boil for 4 minutes.
5. Strain the mixture, squeezing all the juice out of the corn when you remove the solid pieces.

Straining Corn

6. Return the liquid to the saucepan.
7. Whisk in the cornstarch mixture.
8. Bring the liquid back to a boil for about 1 minute.
9. In a separate bowl, whisk together the cream cheese and salt.
10. Slowly whisk the warm mixture into the cream cheese until smooth.
11. Chill the custard.
12. Freeze according to your ice cream maker’s instructions.
13. When transferring the ice cream from your machine to a tupperware, alternate layers of ice cream and caramel sauce.
14. Let the ice cream harden in your freezer for a few hours.
15. Eat!

Caramel Corn Ice Cream

Advertisements
This entry was posted in Homemade, Ice Cream, Recipe and tagged , , , . Bookmark the permalink.

One Response to Caramel Corn Ice Cream

  1. Karen says:

    Please bring this into the office!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s