Rating: 5 stars
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The just-frozen ice cream is still soft enough to stir in the melted caramels. For fun, sprinkle with caramel popcorn.

Lorrie Hulston Corvin
Recipe by Cooking Light August 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
7 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

240 calories; calories from fat 26%; fat 6.8g; saturated fat 3.1g; mono fat 1.5g; poly fat 0.4g; protein 5.7g; carbohydrates 38.9g; fiber 0.6g; cholesterol 107mg; iron 0.4mg; sodium 113mg; calcium 139mg.
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