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.
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
Nutrition 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
How to Make It
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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.
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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.
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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.
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