Caramel Corn on the Cob Ice Cream
September 1, 2016
I have had, and made, corn ice cream on a few occasions, but it never was this amazing. One of the keys is brown butter, and the other is using a nice salty caramel that makes you think of caramel corn as you eat it but never fully hides the fresh corn flavor.
Steep the corn and the cobs for a half hour to infuse the milk with the flavor.
Homemade caramel starting to turn the perfect shade.
This was my janky setup to film the recipe video, but it worked pretty well!
Good old liquid nitrogen.
Finally stir in the caramel.
I love this ice cream! And topping it with fresh popcorn was a nice touch.
Taking pics of ice cream is hard because you get it all over yourself.
This ice cream came out just as I remembered it at Salt & Straw, so it was a big success! Check the video below to see the whole process in action.Caramel Corn on the Cob Ice Cream
- Ice Cream
- 1/2 stick Butter
- 4 cobs Corn
- 2 cups Milk
- 2 cups Heavy Cream
- 1 cup Sugar
- 1 1/4 cups Milk Powder
- Salt
- Caramel
- 1 cup Sugar
- 1/2 cup Water
- 1/2 cup Heavy Cream
Instructions
Ice cream
- Cut the corn off the cobs and chop each cob into 4 pieces.
- Brown the butter in a pan until just lightly golden brown.
- Add the corn to the butter along with a pinch of salt and cook for 2 minutes while stirring.
- Add the milk and cream, along with the cob chunks. Bring to a simmer. Simmer for a half hour.
- Strain out the corn with a mesh strainer.
- Whisk in the milk powder and sugar. Taste.
- Chill and freeze according to your manufacturers instructions.
Caramel
- Mix the sugar and water and bring to a simmer. Stir until all the sugar is dissolved and then don't stir anymore.
- When the sugar mixture turns a nice medium to dark brown remove from heat and pour in cream. Allow to bubble and cool for 30 seconds before stirring it all together.
- You want the caramel to cool to at least room temp before adding to a fairly solid ice cream so it retains a ripple or ribbons and doesn't dissolve into the ice cream.