Caramel corn ice cream is a special treat, especially for fellow corn lovers like me. Its sweet, creamy flavor is irresistible, and adding caramel sauce takes it to the moon!
Summertime is ideal for enjoying corn in all its savory forms. Whether it’s in soups like sweet corn chowder, roasted on the grill, creamed and spiced, or simply buttered on the cob, corn is a versatile favorite. But caramel corn ice cream? Now that’s a rare find. It may not be a common dessert, but trust me—it’s one of the best ways to end a meal!
My inspiration comes from the bushels of fresh corn at the market, wondering about the many ways I might use them. It dawned on me that I had never seen or eaten corn ice cream and it took several attempts to perfect a recipe that’s absolutely delicious. If only I had a soft-serve machine, it could be even better! Ah well, we can all dream, right?
Let’s Make Caramel Corn Ice Cream!
Shuck the corn and slice the kernels off the cob into the pot.
Add the milk, cream, 1/2 cup of sugar and vanilla extract, then simmer for 20 minutes. Remove and let the corn steep for another 40 minutes.
Strain and discard solids, wipe out the pot, then return the strained mixture to the pot. Whisk together the egg yolks and remaining sugar, then slowly drizzle and whisk into the corn mixture to create the custard.
Cook the custard until it thickens and coats the back of a spoon.
Cool the custard in an ice bath and whisk in the vodka, then cover and refrigerate until cold.
Freeze it in an ice cream maker.
Ready to transfer to a freezer-proof bowl for final freezing.
Ready for the caramel sauce! Print
Caramel Corn Ice Cream
Fresh corn, eggs, cream and sugar make a smooth, creamy delight!
- Prep Time: 20
- Cook Time: 120
- Total Time: 2 hours 20 minutes
- Yield: 1-1/4 quarts 1x
Ingredients
- 4 ears fresh sweet corn – shucked
- 2 cups milk
- 2 cups heavy cream
- 3/4 cup sugar
- 8 extra large egg yolks
- 1/4 tsp vanilla extract
- 1 TBL vodka – to raise the freezing point
- Caramel sauce
- Poppycock
Instructions
- Slice the kernels and scrape the cobs to release the milk into a large heavy bottom pot, then add the milk, cream and 1/2 cup sugar. Cover and simmer for 20 minutes, stirring occasionally. Turn off the heat and let it steep for 40 more minutes
- Place the corn mixture in a blender and puree on medium speed for one minute until very smooth. Wipe out the pot while blending the mixture
- Pour the mix through a fine mesh strainer back into the pot, discard the remaining solids and re-heat on low – do not boil
- Whisk the egg yolks, the remaning 1/4 cup sugar and vanilla extract together n a bowl
- Take a cup of the hot corn mix into the yolks while whisking constantly to temper the eggs, then drizzle the egg yolk mixture into the pot of creamy corn mix while stirring constantly to avoid curdling the eggs
- Cook over medium low heat, whisking constantly, until it thickens enough to coat the back of a spoon, about 7-10 minutes
- Pour the mix into a glass bowl and cool it quickly in an ice water bath, then slowly whisk in 1 tablespoon of vodka. Cover and refrigerate until cold, about 2 hours
- Freeze the the mix in an icecream maker per the manufacturer’s instructions, then transfer to a freezer-proof bowl and finish freeze for about 2 hours before serving
- Scoop into individual bowls and garnish with caramel sauce and poppycock