Caramel Corn Ice Cream

Caramel Corn Ice Cream Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
The just-frozen ice cream is still soft enough to stir in the melted caramels. For fun, sprinkle with caramel popcorn.

Yield:

7 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 240
Caloriesfromfat 26 %
Fat 6.8 g
Satfat 3.1 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 5.7 g
Carbohydrate 38.9 g
Fiber 0.6 g
Cholesterol 107 mg
Iron 0.4 mg
Sodium 113 mg
Calcium 139 mg

Ingredients

2 cups fresh corn kernels (about 4 ears)
1 cup half-and-half
2 cups 2% reduced-fat milk
2/3 cup sugar
Dash of salt
3 large egg yolks
3 tablespoons 2% reduced-fat milk
12 small soft caramel candies

Preparation

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.

Note:

Lorrie Hulston Corvin,

August 2003
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