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.
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.