Caramel Corn Ice Cream

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 26%
  • Fat: 6.8g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.7g
  • Carbohydrate: 38.9g
  • Fiber: 0.6g
  • Cholesterol: 107mg
  • Iron: 0.4mg
  • Sodium: 113mg
  • Calcium: 139mg

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

  1. 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.
  2. 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.
  3. 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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