- Calories 240
- Caloriesfromfat 26%
- Fat 6.8g
- Satfat 3.1g
- Monofat 1.5g
- Polyfat 0.4g
- Protein 5.7g
- Carbohydrate 38.9g
- Fiber 0.6g
- Cholesterol 107mg
- Iron 0.4mg
- Sodium 113mg
- Calcium 139mg
Caramel Corn Ice Cream
The just-frozen ice cream is still soft enough to stir in the melted caramels. For fun, sprinkle with caramel popcorn.
How to Make It
Combine corn and half-and-half in a food processor; process until smooth (about 1 minute). Pour pureed corn mixture into a sieve over a large bowl, reserving liquid; discard solids. Add 2 cups milk, sugar, salt, and egg yolks; stir with a whisk. Pour mixture into a large saucepan; cook over medium heat until thick (do not boil), stirring constantly (about 20 minutes). Remove from heat. Place pan in a large ice-filled bowl for 30 minutes or until mixture comes to room temperature, stirring occasionally.
Combine 3 tablespoons milk and caramels in a small saucepan. Bring to a simmer; cook 10 minutes or until caramels melt, stirring frequently. Remove from heat; whisk until smooth. Cool slightly.
Pour corn mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir in caramel mixture. Spoon ice cream into a freezer-safe container; cover and freeze 2 hours.
LindsHof's Review