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Caramel Corn Ice Cream
Recipe Summary
Yield: Makes 1 1/2 quarts
Ingredients
Ingredient Checklist
2 1/2 cups heavy cream
2 cups whole milk
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
6 raw ears corn
1 teaspoon vanilla extract
1/2 cup Caramel Sauce for Caramel Corn Ice Cream
1/2 cup sugar-coated peanuts,
1 cup caramel corn
Gallery
Caramel Corn Ice Cream
Recipe Summary
Yield: Makes 1 1/2 quarts
Gallery
Caramel Corn Ice Cream
Caramel Corn Ice Cream
Caramel Corn Ice Cream
Recipe Summary
Yield: Makes 1 1/2 quarts
Recipe Summary
Yield: Makes 1 1/2 quarts
Yield: Makes 1 1/2 quarts
Makes 1 1/2 quarts
Ingredients
Ingredients
- 2 1/2 cups heavy cream
- 2 cups whole milk
- 8 large egg yolks
- 3/4 cup sugar
- 1/4 teaspoon salt
- 6 raw ears corn
- 1 teaspoon vanilla extract
- 1/2 cup Caramel Sauce for Caramel Corn Ice Cream
- 1/2 cup sugar-coated peanuts,
- 1 cup caramel corn
Directions
Put cream and milk into a medium saucepan over medium-high heat. Cut kernels from 6 raw ears corn, and chop the cobs. Add both to cream mixture with vanilla extract. Let the corn steep. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes. Strain and discard solids.
Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.
As custard is being frozen in an ice cream maker, fold in caramel sauce, sugar-coated peanuts, and caramel corn. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.
Reviews
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Reviews
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All Reviews for Caramel Corn Ice Cream
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Reviews:
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All Reviews for Caramel Corn Ice Cream
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
Reviews:
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Most Helpful
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Least Positive
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