Caramel Corn Ice Cream (from Cooking Light) |
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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 7 |
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From the August 2003 issue of Cooking Light, one of their staff favorites. This is a fun and different recipe when fresh corn is in season. They suggest sprinkling with caramel popcorn when serving. Ingredients:
2 cups fresh corn kernels (about 4 ears) |
1 cup half-and-half |
2 cups 2% low-fat milk |
2/3 cup sugar |
1 dash salt |
3 large egg yolks, lightly beaten |
3 tablespoons 2% low-fat milk |
12 small soft caramel candies |
Directions:
1. Combine corn and half and half in a food processor; process until smooth (about 1 minute).
2. Strain pureed corn mixture through a sieve into a large bowl; discard solids.
3. Add 2 cups milk, sugar, salt, and egg yolks to bowl; stir with a whisk.
4. Pour mixture into a large saucepan; cook over medium heat 20 minutes or until thick (do not boil), stirring constantly. Remove from heat.
5. Place pan in a large ice-filled bowl 30 minutes or until mixture comes to room temperature, stirring occasionally.
6. Combine 3 T milk and caramels in a small saucepan. Bring to a simmer and cook 10 minutes or until caramels melt, stirring frequently.
7. Remove from heat; whisk until smooth. Cool slightly.
8. Pour corn mixture into freezer can of an ice-cream freezer, freeze according to manufacturer's instructions. Stir in caramel mixture. Spoon ice cream into a freezer safe container; cover and freeze 2 hours.
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