Sweet Corn Ice Cream Recipe With Salted Caramel Kettle Corn: You've Gotta Try This Unexpectedly Delicious Ice Cream Recipe by Chef Gigi

Cream and corn love each other. This sweet corn ice cream recipe plays up that same combo, but in a completely different context – ice cream with a buttery richness! Caramel corn adds crunch while the fragrant vanilla screams dessert.

Cuisine: American
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours and 20 minutes
Servings:  Makes approximately 5 to 6 servings

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup plus 2 tablespoons sugar
• 3/4 teaspoon kosher salt
• 4 ears corn
• 6 large egg yolks
• 1/2 cup well-shaken buttermilk
• 1 vanilla bean, cut horizontally and seeds scraped
• 1 small lemon, squeezed
• vanilla extract, as needed
• 1 cup caramel corn, for serving
• caramel sauce, for serving (try this homemade pumpkin caramel recipe)

Here's how to make it: 

1. Place the bowl of your ice cream machine is in the freezer for at least 24 hours before you churn.
2. In a medium-sized saucepan over medium-low heat, combine the cream, milk, sugar, salt and vanilla bean and pod.
3. Meanwhile, cut the kernels off the cobs, then break each cob in half. Add the kernels and cobs to the warm cream mixture. Bring to a boil, turn off the heat, cover and set aside to infuse flavors, about 90 minutes.
4. Remove the cobs. Add the cream mixture to a food processor or processes corn kernels with your handheld immersion blender until smooth as possible.
5. Return liquid to the saucepan over medium-low heat. Add the yolks to a heatproof bowl and whisk. Add a splash of the hot corn mixture and whisk to temper the egg yolks so they won't scramble. Continue adding additional warm cream into the yolks a little at a time, whisking constantly until you have added about a cup. Now that the yolks are warmed up, return the tempered egg and cream mixture back into the saucepan and reduce the heat to medium-low.
6. Continue cooking, stirring slowly but constantly, until it thickens enough to coat the back of a spoon. This is now a base dessert sauce called a crème anglaise and a base for most ice creams. Pour the crème anglaise through a fine mesh sieve into a heatproof bowl. Stir in the buttermilk. Cool completely in the fridge.
7. Just before churning, add the lemon juice and adjust the vanilla flavor with extract and salt, to taste. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze for a few hours before serving. Garnish with caramel sauce and salted caramelized popcorn.

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