because what is life without good food?

Sweet Corn Ice Cream with Salted Caramel Sauce

Sweet Corn Ice Cream with Salted Caramel Sauce

(Also, scroll to the bottom to see what to do with the REST of the plentiful corn …)

Buttered popcorn is my very favorite jelly bean flavor. I don’t even like jelly beans … but if it’s a buttered popcorn jelly bean, I do.

So the idea of sweet corn ice cream really appealed to me … would it taste like buttered popcorn, I wondered? Like a buttered popcorn jelly bean? The light bit of sweetness combined with the luscious butter and the salt … mmm.

When I saw this Sweet Corn Ice Cream with Salted Caramel Sauce recipe from Taste and Tell, I was even more intrigued by the idea … and when I read her description of it and she described it sort of like caramel corn … and when I saw those delectable pictures of corn and caramel and this lovely light yellow butter-colored ice cream drizzled with caramel, well then I couldn’t stop thinking about it  … yes, I obsess about foods like that. I had to have it.

And luckily my parents brought me some corn to make it! Oh I am so blessed.

Sweet Corn Ice Cream ... look at that beautiful buttery corn color!

So here’s my take on this treat. I noticed that Taste and Tell said it wasn’t as creamy as she liked, so I replaced the cream and the milk with fat-free half and half. And I substituted an egg and an egg white for the 3 yolks–probably sacrificed some creaminess there, but cut the cholesterol!

Sweet Corn Ice Cream with Salted Caramel Sauce

For the ice cream:

  • 2 cups corn kernels
  • 3 cups FAT FREE half and half
  • 2/3 cup sugar
  • dash of salt
  • 1 egg + 1 egg white
  • 2 T. brandy (optional! but the alcohol, while it’s a very small amount, keeps the ice cream from freezing too hard)

Directions:

  1. Combine the corn and 1 cup of the fat free half-and-half in a food processor or blender and process until smooth. Pour through a sieve over a large bowl, reserving the liquid and discarding the solids.
  2. Whisk the egg and the egg white until fluffy.
  3. Add the other 2 cups of half and half, the sugar, the salt and the eggs. Whisk all the ingredients together and pour into a large saucepan.
  4. Cook the mixture over medium heat until thick, but do not boil, stirring constantly, about 15 – 20 minutes or until the mixture coats the back of the spoon. Remove from heat.  Let your kids lick the spoon from the pan. :)
  5. Pour the mixture into a glass jar or two and refrigerate until cool–at least 2 hours.
  6. If you are using it, add the brandy to the jar and shake till well blended.
  7. Freeze in an ice cream maker according to manufacturer’s directions. (Taste and Tell did a caramel ribbon IN the ice cream which sounds lovely but I skipped that step.)
  8. Serve with caramel sauce.

Salted Caramel Sauce

I changed up this recipe quite a bit … wanted to use brown sugar and no heavy cream.

  • 6 tablespoons butter
  • 3/4 cup brown sugar
  • 1/4 cup FAT FREE half and half
  • 1/2 teaspoon good quality pure vanilla extract
  • 1 1/4 teaspoons salt

Melt the butter in a small saucepan. Stir in the sugar and cook, stirring frequently, until the mixture gets really bubbly, like it’s starting to boil higher and higher out of the pot.

Remove from the heat and whisk in half and half, salt and vanilla. Let cool to room temperature. Store in the fridge, but warm it slightly to drizzle over the ice cream.

Sweet Corn Ice Cream with Salted Caramel Sauce

and as promised … what to do with the rest of the corn!

Many thanks to my good friend Vanessa for sharing her recipe for freezing corn.

Freezing Corn Vanessa Style

  • 8 c. corn, cut from the cob (NOT blanched)
  • 2 T. sugar
  • 1 T. butter (no substitutes)
  • 1 1/2 tsp salt

How to make it:

  • Cut corn off cob (do NOT blanch)
  • Put in a large pan on stove top
  • Add all other ingredients
  • Simmer for 8 minutes on med heat
  • Let cool well
  • Put in freezer containers or freezer bags and freeze.
  • Put whatever amount in each container that you would use for your family for one meal..

This will last in the freezer for at least 3 years.

Thanks again, Vanessa, and thank you to Taste and Tell for sharing your awesome recipes!

This recipe was submitted to Cast Party WednesdaySerendipity & Spice and Recipe of the Week-Secret Ingredient: Corn.

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10 responses

  1. Yay! I’m so glad you tried this, and I love your changes. Now I’m wishing I had some more!!!

    August 24, 2011 at 6:24 pm

  2. Interesting! I was surprised to see the title of your link on Cast Party Wednesday. I just had to check it out. I am definitely going to keep this in mind. You have me intrigued!

    August 25, 2011 at 4:45 am

  3. Amy

    Look so delicious,I want to try this….

    August 25, 2011 at 6:22 am

  4. I really need to get an icecream maker
    This looks so tempting!

    August 25, 2011 at 8:00 pm

  5. Liz

    Oh, gosh, that caramel sauce looks incredible!!! And the corn has been so sweet and succulent, I can see it as an ice cream flavor. So lovely and inventive!

    August 25, 2011 at 8:37 pm

  6. Ann

    Thanks everyone! Sawsan, I am imagining all the awesome ice cream posts we will see on your blog when you get one! :)

    August 25, 2011 at 8:41 pm

  7. Quite the unique recipe. Sounds yummy!
    Thanks for sharing at Cast Party Wednesday. I hope you will join me again next week for another great party filled with amazing recipes!

    August 26, 2011 at 11:25 pm

  8. I have been toying with the idea of making a sweet corn ice cream…and now I want to even more. This sounds scrumptious!

    August 28, 2011 at 2:46 pm

  9. Shannon

    Looks good, but when do you add the salt and vanilla to the caramel sauce?

    August 30, 2011 at 5:58 pm

  10. Ann

    Oh Shannon thank you! You add it with the half and half. I just updated the post …

    August 30, 2011 at 10:17 pm

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