Caramel Corn Ice Cream – a delicious recipe with corn kernels, milk, sugar, salt, egg yolks, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
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.
421
kcal
Calories
13
g
Fat
64
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups fresh corn kernels (about 4 ears), 1 cup half-and-half, 2 cups 2% reduced-fat milk, 2/3 cup sugar, and more.
Yes, Caramel Corn Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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