Prep 45 mins
Cook 3 hrs
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.
- 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
- Combine corn and half and half in a food processor; process until smooth (about 1 minute).
- Strain pureed corn mixture through a sieve into a large bowl; discard solids.
- Add 2 cups milk, sugar, salt, and egg yolks to bowl; stir with a whisk.
- Pour mixture into a large saucepan; cook over medium heat 20 minutes or until thick (do not boil), stirring constantly. Remove from heat.
- Place pan in a large ice-filled bowl 30 minutes or until mixture comes to room temperature, stirring occasionally.
- Combine 3 T milk and caramels in a small saucepan. Bring to a simmer and cook 10 minutes or until caramels melt, stirring frequently.
- Remove from heat; whisk until smooth. Cool slightly.
- 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.