Creamy Corn Ice Cream with Caramel

Caramel corn ice cream? Yes! Sweet summer corn is puréed, strained, and cooked down into a sweet pudding before it is incorporated into the ice cream base. The caramel drizzle was an essential finishing touch.

This recipe was adapted from Food and Wine, contributed by Jesse Houston. The original recipe was “no churn” but I did churn it to expedite the freezing process.

After using a Vitamix to purée the corn and significantly increasing the cooking time, I had double the volume of corn pudding required for the ice cream. I’m planning to use it for another batch. 🙂 I may layer it with caramel or dulce de leche prior to freezing next time so that it will have a caramel swirl.

Yield: about 8 cups (2 quarts)

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,389 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Ravneet Gill's Perfect Chocolate Chip Cookies
Bread Machine Brioche
One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Banana Bread with Crunchy Sugar Topping
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Ottolenghi's Chicken with Caramelized Onions & Cinnamon-Cardamom Rice
Orange-Guajillo Pulled Chicken Tacos
Banana-Blueberry Buckwheat Pancakes
Peruvian Roasted Chicken with Spicy Cilantro Sauce
Grilled Corn & Avocado Salad with Creamy Feta Dressing
Foodista Food Blog of the Day Badge
%d bloggers like this: