Sweet Corn And Salted Caramel Ice Cream – a delicious recipe with Cob Of Corn, Heavy Cream, Milk, Honey, Salt, Caramel Sauce. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Remove the kernels of corn from the cob with a sharp knife. Cut the cob in half and place the cob halves and corn kernels into a medium saucepan.
2
Add 1 cup of cream, 1 cup of milk, and the honey to the pot. Heat over medium heat until very warm and the honey has dissolved. (Don't let it boil.) Remove from heat, cover the pot, and let it steep for an hour or two.
3
Remove the cobs from the pot and discard them. Blend up the mixture using an immersion blender, then strain out the bits of corn. Add the remaining cup of cream and 1/2 cup of milk. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's directions.
4
As you transfer the ice cream to the freezing container of your choice, drizzle in the caramel sauce. Cover and freeze until solid before serving. (If you can stand it.)
539
kcal
Calories
44
g
Fat
34
g
Carbs
4
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 6 ingredients. The key ingredients include: 1 whole Cooked Cob Of Corn, 2 cups Heavy Cream, Divided, 1-1/2 cup Whole Milk, Divided, 1/2 cups Honey, and more.
Yes, Sweet Corn And Salted Caramel 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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