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Caramel Corn Ice Cream (from Cooking Light)

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“From the August 2003 issue of Cooking Light, one of their staff favorites. This is a fun and different recipe when fresh corn is in season. They suggest sprinkling with caramel popcorn when serving.”
READY IN:
3hrs 45mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine corn and half and half in a food processor; process until smooth (about 1 minute).
  2. Strain pureed corn mixture through a sieve into a large bowl; discard solids.
  3. Add 2 cups milk, sugar, salt, and egg yolks to bowl; stir with a whisk.
  4. Pour mixture into a large saucepan; cook over medium heat 20 minutes or until thick (do not boil), stirring constantly. Remove from heat.
  5. Place pan in a large ice-filled bowl 30 minutes or until mixture comes to room temperature, stirring occasionally.
  6. Combine 3 T milk and caramels in a small saucepan. Bring to a simmer and cook 10 minutes or until caramels melt, stirring frequently.
  7. Remove from heat; whisk until smooth. Cool slightly.
  8. Pour corn mixture into 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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