Caramel Corn Ice Cream

Name: Caramel Corn Ice Cream
Ingredients: 2 cups fresh corn kernels (about 4 ears); 1 cup half-and-half; 2 cups 2% reduced-fat milk; 2/3 cup sugar; Dash of salt; 3 large egg yolks; 3 tablespoons 2% reduced-fat milk; 12 small soft caramel candies

8 ingredients

3 steps

Ingredients

2 cups fresh corn kernels (about 4 ears)
1 cup half-and-half
2 cups 2% reduced-fat milk
2/3 cup sugar
Dash of salt
3 large egg yolks
3 tablespoons 2% reduced-fat milk
12 small soft caramel candies

Directions

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.