Caramel Corn Ice Cream is a decadent Salt & Straw inspired homemade, sweet ice cream base infused with the juice of fresh corn kernels that are sautéed in brown butter and then simmered in heavy cream for a subtle sweet corn flavor. Then we add a velvety Vanilla Goat’s Milk Caramel Sauce swirl throughout. Plus, a little more caramel sauce on top for good measure.
Hello my friends. This is our third week celebrating ice cream month(s), and the featured recipe is Caramel Corn Ice Cream. This is an exceptional combination because all the ingredients marry together beautifully. This is another of Geoffrey’s favorite ice cream flavors.
This Caramel Corn Ice Cream is adapted from an ice cream recipe found in the Salt & Straw cookbook called “caramel corn on the cob.” Their inspiration was from one of the carnival & state fair snacks: caramel-coated popcorn. But instead of popcorn, this ice cream recipe calls for fresh corn to infuse the corn flavor into the ice cream base.
As always, I like to add a twist to the original recipe to improve the flavor and add my own touch?. The few changes that I made are:
- They did homemade brown butter to cook the fresh corn kernels. I use our newest gourmet product by Black & Bolyard: Original Brown Butter. This is a fantastic organic brown butter already made, shelf-stable, and doesn’t need refrigeration after opening.
- After they cooked the corn with the brown butter and cream, in the Salt & Straw cookbook they strain the corn in a fine mesh, pressing the corn to extract as much liquid as possible. But I found that there was so much flavor still in the kernels. So I blended the whole thing using a hand stick blender, and then I strained.
- They made the vanilla caramel sauce, and I use our Vanilla Bean Goat’s Milk Caramel Sauce. This caramel sauce is based on the Mexican confection “Cajeta.”
Steps to Make Homemade Caramel Corn Ice Cream
- Ice Cream Base: The first step is to make your ice cream base and refrigerate it for 24 hours. In the recipe card below, you will find the detailed instructions for a homemade base. This ice cream base is easy to follow and has the perfect ingredient ratio combination for a beautiful creamy texture. Read more about why the ideal ratio of the ingredients is vital for a creamy base in our recipe Homemade Goat Cheese & Raspberry Jalapeño Ice Cream.
- Corn Flavoring: In a small saucepan, heat the brown butter over medium heat. Add the corn kernels and cook for 2 minutes. Then add the milk, sugar, and salt, and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 25 minutes, stirring about every 5 minutes. Blend the mixture using a hand stick blender and strain the mixture through a fine-mesh strainer into a container, pressing on the blended mixture to extract as much liquid as possible. Let the liquid cool down, then chill until cold.
- Corn Ice Cream: Take the ice cream base and corn flavoring out of the refrigerator and mix to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft-serve, but before you turn off the machine add two tablespoons of Vanilla Bean Goat’s Milk Caramel Sauce. Turn off after it is mixed.
- Caramel Corn Ice Cream: In this last step, use an ice cream container or a freezer-friendly container. In alternating layers, spoon a layer of the soft-serve corn ice cream, and layer of dollops of the Goat’s Milk Caramel Sauce Vanilla Bean. More information is in the recipe card.
This Caramel Corn Ice Cream has such fantastic flavor with a subtle taste of sweet corn along with nutty brown butter flavor. Next your palate hits you with Goat’s Milk Caramel Sauce with vanilla bean notes, which is reminiscent of dulce de leche but with more depth.
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About Vanilla Bean Goat’s Milk Caramel Sauce
This amazing caramel sauce is made by our friends at Fat Toad Farms who use fresh goat’s milk from their local neighbors in Brookfield, Vermont. Fat Toad Farms’s Caramel Sauce is the combination of creamy goat’s milk, pure cane sugar and a lot of stirring to create an award-winning goat’s milk caramel sauce!
Fat Toad Farms caramel sauces are based on the Mexican traditional dessert “cajeta.” Making cajeta is a long process of cooking and reducing down the goat’s milk. For example a quart of milk is reduced down to a half cup of sauce. The milk is simmered down in a traditional copper kettle and is continually hand-stirred for over five hours. The result is a velvety perfection with a rich, creamy, but not too sweet, caramel delivering irresistible depth and complex flavor.
For this caramel corn ice cream recipe, we use the vanilla bean flavored caramel sauce. Steeped with whole vanilla bean in copper kettles, this fragrant caramel is versatile and crowd-pleasing. You can use this caramel sauce in so many ways including with rich, spicy blue cheeses, drizzle over roasted carrots, drizzle it over ice cream or fresh red fruits, use it as a dip for apple slices, spread it over a cake or cheesecake, or just eat a spoonful out of the jar like Geoffrey will do. Check out the other flavors in our Sweet & Snack section.
About Black & Bolyard Brown Butter
|Brown butter has all the great characteristics of regular butter, plus a nutty, toasted flavor that makes baked goods and sauces taste that much richer… Black & Bolyard Original Brown Butter is deeply toasted, caramelized, and made in small batches with milk from American farm grassfed cows. It adds an incredible depth of flavor to both savory and sweet recipes. Try it on toast, roasted vegetables, steamed fish, and in cookie dough.|
Ice Cream Recipes to end the hot summer on a refreshing note
Some of these recipes are semi-homemade using store-bought vanilla ice cream and adding the flavor with jam, fruit spread, preserve or even chutney. Another is a vegan ice cream popsicle recipe using coconut cream. Some of these recipe use a homemade ice cream base. Have fun exploring through the ice creams. Also check out the special post about 3 Fun & Tasty Ice Cream Toppings.
- Homemade Goat Cheese & Raspberry Jalapeño Ice Cream
- Honey Labneh Ice Cream with Leatherwood Honey
- Homemade Strawberry Ice Cream with White Balsamic Vinegar
- Cherry Chocolate Ice Cream
- Vanilla Fig Almond Ice Cream
- Coconut Cream Lingonberry Pops
- Easy Vanilla Ice Cream (you can use this as a base for other flavors too)
- Coconut Ice Cream with Hazelnut Brown Butter Sage Sauce
- Pistachio Ice Cream with Rosewater & Saffron
- Peppers in Paradise Pineapple Jalapeno Ice Cream
- Pear & Blue Cheese Ice Cream with Pear Preserves, Apricots & Honey
I hope you get to make this summer treat of Caramel Corn Ice Cream with Vanilla Goat Milk Caramel Swirl or one of the above recipes. Drop me a comment below with what you think about this recipe, and let me know if you are willing to give it a try. When you share this recipe with your social media friends, tag us @spoonabilities and use the hashtag #NoJarsLeftBehind. Thank you.
Wishing your Tasty Happenings,
Your Recipe Concierge!
This heavenly Caramel Corn Ice Cream has such fantastic flavor with the subtle taste of sweet corn with nutty brown butter notes, swirled with Vanilla Goat’s Milk Caramel Sauce. The ice cream base is infused with fresh corn kernels that are sautéed in brown butter, and then simmered with heavy cream, blended and strained to get a concentrated corn flavor.
ICE CREAM BASE:
Makes about 3 cups
- 1/2 cup granulated sugar
- 2 TableSpoons dry milk powder
- 1/4 teaSpoon xanthan gum
- 2 TableSpoons light corn syrup
- 1+1/3 cups whole milk
- 1+1/3 cups heavy cream
- 2 TableSpoons Brown Butter by Black & Bolyard Click to buy in our online shop
- 1 cup raw corn kernels (from 1 to 2 ears of corn)
- 3/4 cup whole milk
- 2 TableSpoons granulated sugar
- 1/2 TeaSpoon sea salt – I use Salt Odyssey Sea Salt Fleur De Sel Click to buy in our online shop
MAKING THE ICE CREAM
ICE CREAM BASE:
- Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
- Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved – about 3 minutes. Remove the pot from the heat.
- Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled – at least 6 hours.
PRO TIP: For an even better texture and flavor, chill for 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
- In a small pot, heat the brown butter over medium heat. Add the corn kernels and cook, stirring frequently for 2 minutes. Add the milk, sugar, and salt, and increase the heat to medium-high and bring to a boil. Cover the pot, reduce the heat to low and simmer for 25 minutes, stirring every 5 minutes.
- Blend the mixture using a hand stick blender and strain through a fine-mesh strainer into a container, pressing on the blended mixture to extract as much liquid as possible. Discard the solid mixture. Let the liquid cool to room temperature, then chill until cold. Before using, scrape any solidified butter off the top.
MAKING THE ICE CREAM
- Put the ice cream base and corn flavoring into a bowl and whisk to combine.
- Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft serve ice cream. Before you turn off the machine, add two TableSpoons of the Vanilla Goat’s Milk Caramel Sauce. Turn off as soon as it is mixed.
- Alternate Spooning layers of the mixture and thick swirls of the vanilla caramel sauce into freezer-friendly containers.
- Cover with parchment paper, pressing it to the surface of the ice cream so it adheres. Then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm – at least 6 hours. It will keep for up to 3 months.
- Category: Dessert
- Cuisine: Ice Cream
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