Caramel Corn on the Cob Ice Cream
A recreation of and homage to the best ice cream I tasted all summer, Caramel Corn on the Cob from Salt & Straw in Los Angeles
Servings: 1 quart
Ingredients
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
- salt
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.
- Chill fully, then freeze according to your ice cream machine 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. Add in some salt to taste.
- 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.