Sweet Corn Ice Cream with Salted Caramel

Pouring homemade salted caramel sauce over the top of sweet corn ice cream in a glass cup.

Sweet Corn Ice Cream with Salted Caramel

Sweet Corn Ice Cream is made with fresh corn, then served with a salted caramel sauce. This is the perfect homemade summer ice cream!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Chilling Time 10

Total Time 10 40

Servings quart

Calories 342kcal

Author Deborah Harroun

Ingredients

For the ice cream:

2 cups corn kernels
1 cup half and half
2 cups milk
2/3 cup sugar
dash of salt
3 large egg yolks

For the salted caramel sauce:

6 tablespoons butter
3/4 cup sugar
1 cup heavy cream
1/2 teaspoon vanilla extract
1 1/4 teaspoons coarse salt

Instructions

Combine the corn and the half and half in a food processor and process until smooth. Pour the mixture through a fine mesh sieve over a large bowl. Reserve the liquid and discard the solids.
Add the 2 cups of milk, sugar, salt, and egg yolks to the liquid. Whisk all together well, then pour into a large saucepan.
Cook the mixture over medium heat until thick, but don’t let it boil and stir constantly. This should take about 20 minutes. Remove the pan from the heat.
Let the mixture cool for 20 minutes, then cover and transfer to the refrigerator to cool completely. (This is best if you let it sit overnight.)
Meanwhile, to make the caramel, melt the butter in a large saucepan. Stir in the sugar and cook, stirring frequently, until the sugar is a deep golden brown.
Remove from the heat and carefully whisk in half of the cream. (Be careful - it will splatter!)
Stir in the rest of the cream, the vanilla, and the salt.
(If there are any lumps at this point, return the pan to low heat and whisk until they are dissolved.)
Let the caramel cool to room temperature, then place in the refrigerator.
Once the custard is completely chilled, remove the caramel from the refrigerator to come to room temperature.
Place the custard in an ice cream maker and freeze according to the manufacture’s instructions. Once done, stir in about 1 cup of the caramel sauce, then place the ice cream in the freezer to finish freezing.
Serve the ice cream with the remaining caramel sauce.

Notes

Ice cream recipe adapted from My Recipes
Salted Caramel from The Perfect Scoop

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition