You might not think of making ice cream with corn, but trust us – once you do you’ll wonder why you waited so long!
Heavy cream is infused with both the kernels and the cobs, providing tons of flavor. After a chill in the fridge the cream gets whipped along with some sweetened condensed milk, vanilla and kosher salt. The remainder of the condensed milk is used to make a simple salted caramel, which is swirled into the ice cream base and is the perfect complement!
Top it all off with some flaky sea salt and enjoy!
Corn and Caramel Ice Cream:
- 2 ears corn
- 1 cup heavy cream
- Kosher salt
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 14-ounce can sweetened condensed milk, divided
- 1 teaspoon vanilla extract
- Flaky sea salt
Make the corn base: Slice the kernels off the corn and place in a food processor (do not discard the cobs). Process briefly, just enough to start breaking down the kernels. Transfer to a medium saucepan, along with the cobs (break them in half to fit if needed) and the heavy cream. Bring to a boil and then lower to a simmer for 10 minutes, stirring occasionally.
Remove the pan from the heat, cover and let sit for 10 minutes. Uncover and let cool completely. Strain liquid into a medium bowl and chill overnight.
Make the caramel: Melt the sugar in a saucepan over medium heat. When fully dissolved add the butter and a pinch of kosher salt and stir till incorporated. Add half the sweetened condensed milk (about 1/2 cup) and stir again. Remove from the heat, transfer to a bowl or jar and let cool. Cover and store overnight.
Make the ice cream: Beat the chilled cream till thickened, then add the remaining 1/2 cup of sweetened condensed milk, along with the vanilla and a pinch of kosher salt. Beat till fully combined and thick.
Pour half the mixture into a small bowl or pan. Drizzle some of the caramel over. Repeat with the remaining mixture and more caramel. Swirl gently with a knife, sprinkle with some flaky sea salt and freeze overnight.
