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.
Original recipe from Salt & Straw Cookbook and modified by Carlos Leo
- Make the corn flavoring: 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 corn 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.
- 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 2 Tablespoons of the 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.
- Prep Time: 22 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: churning
- Cuisine: Ice Cream