- Yield: 8 Servings
Salted Caramel Corn Ice Cream
Ingredients
- Ice Cream
- Sunshine Sweet Corn - 2 ears, shucked
- Half and Half - 2 cups
- Heavy Cream - 1 cup
- Granulated Sugar - 1 cup
- Caramel Corn - 2 cups
- Caramel Corn
- Popped Corn - 4 cups
- Unsalted Butter - 1/2 cup
- Packed Light Brown Sugar - 1 cup
- Kosher Salt - 1/2 tablespoon
- Light Corn Syrup - 1/4 cup
- Baking Soda - 1/2 teaspoon
Instructions
Caramel Corn Instructions:
Preheat oven to 200 degrees Fahrenheit. Over medium heat bring the butter, brown sugar, salt and corn syrup to a boil. Continue boiling for 5 minutes. Place popcorn in a baking dish, set aside. Remove sugar mixture form the heat and stir in baking soda. Pour directly over the popcorn and stir to coat evenly. Bake from 1 hour, stirring every 15 minutes. Spread popcorn on a non-stick baking pan and dry.
Ice Cream Instructions:
In a saucepan, combine half and half, heavy cream, sugar and shucked corn. Over medium-low heat simmer for 10 minutes until corn is cooked through and very tender. Place the mixture in a blender in small batches and blend until smooth then strain through a fine mesh strainer, cool. Place mixture in ice cream machine and follow instructions to freeze the ice cream until soft serve consistency, then fold in the caramel corn. Transfer to a freezable container and freeze overnight.
Recipe Courtesy of Chef David Blonsky, Apeiro Kitchen & Bar
