Second corn recipe this week!
You guys probably had no idea that I was so obsessed with fresh corn. And yeah, this ice cream starts with fresh corn.
I never talk about my love of fresh summer corn here because typically we just grill it, spray it with butter, and sprinkle some salt on it. Easy easy and so good. But there’s no need for a recipe when you’re doing that.
My love of corn is coming out this week.
Back when I lived in Alabama, I made frequent trips to the flea market because they had (probably still do?) a stand that did roasted corn and then they had, like, this bar of different seasonings you could sprinkle on it.
Omg, you guys. My favorite thing in the world. Last time we went home I told my husband we had to get some before we left and he was all, “You really want to spend your time at home at the flea market?”
Uhhh yeah, eat corn, look for Pyrex. Does he know me at all?
If you are into sweet corn like me, you are going to be obsessed with this ice cream. So the ice cream itself is just corn flavored. But then at the end, you mix in some caramel sauce. And then you can top it with some real caramel corn if you like a little crunch in your ice cream like me.
It’s so good.
More Homemade Ice Cream Recipes
- Vanilla Bean Ice Cream
- Chocolate Ganache Ice Cream
- Ginger Peach Ice Cream
- Birthday Cake Ice Cream
- Banana Pudding Ice Cream
- Strawberry Sour Cream Ice Cream
- Mexican Hot Chocolate Ice Cream
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- 2 cups fresh corn kernels, about 4 ears
- 1 cup half-and-half
- 2 cups milk
- ⅔ cup sugar
- dash of salt
- 3 large egg yolks
- 3 tablespoons milk
- 12 small soft caramel candies
- caramel corn, for topping
- Put corn and half and half in a food processor and process until smooth. Pour into a fine mesh strainer and use a rubber spatula to make sure you get all the liquid out; discard solids. Transfer to a large pan and add milk, sugar, salt, and egg yolk; whisk to combine.
- Heat over medium heat, whisking the entire time, until it's thickened enough to coat the back of a wooden spoon. Remove from heat and let cool to room temp. Once cool, transfer to a bowl and refrigerate until chilled.
- While that's chilling, heat the milk and caramel candies over super low heat, stirring until the caramels have melted and the mixture is smooth. Let cool slightly.
- Once ice cream mixture is chilled, pour into your ice cream maker and freeze according to the instructions for your machine. Transfer ⅓ of the ice cream into your freezer-safe container. Spoon ½ of the caramel over that. Repeat the layers, ending with ice cream. Freeze at least 2 hours before serving.
- Top with caramel corn is desired.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 109mgSodium: 318mgCarbohydrates: 68gFiber: 1gSugar: 57gProtein: 8g