Cut kernels from corn cobs using a sharp knife. You should have about 1 cup. Combine corn kernels, 1/2 cup cream, and salt in a small saucepan. Bring mixture to simmer over medium heat; reduce heat to low. Gently simmer 10 to 15 minutes to infuse flavors, stirring occasionally. Let cool completely in refrigerator, about 2 hours.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Corn has never tasted so sweet. Make this unique flavor of ice cream by using Hy-Vee Homegrown corn grown within 200 miles of your store!
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ear(s) Hy-Vee Homegrown sweet corn, husks and silks removed | ||
| 2 c. Hy-Vee heavy whipping cream, divided | ||
| ¼ tsp. Hy-Vee salt | ||
| 1 (14-oz.) can Hy-Vee sweetened condensed milk | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| ½ c. sea salt caramel dessert sauce, divided | ||
| 1 c. Zoet sea salt crunch caramel popcorn, plus additional for serving | ||
| 10 waffle cones, for serving |
Things To Grab
- Small saucepan
- Medium bowl
- Electric mixer
- 9x5-inch loaf pan
Directions
Meanwhile, beat remaining 1-1/2 cups cream and vanilla in a medium bowl with an electric mixer on high until stiff peaks form (tips stand straight); set aside.
Strain corn mixture through a fine-mesh sieve set over a large bowl. Reserve 3/4 cup corn kernels. Add reserved corn kernels and sweetened condensed milk to corm-milk mixture.
Fold whipped cream into corn-milk mixture. Drizzle caramel sauce over mixture; gently swirl in caramel sauce. Spread mixture into a 9x5-inch loaf pan. Top with 1 cup caramel corn. Cover and freeze 6 hours or overnight until firm.
To serve, scoop ice cream into waffle cones or bowls. Garnish with additional corn, if desired.
Nutrition facts
Servings
354 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 78mg
- Sodium: 159mg
- Total Carbohydrates: 40g
- Protein: 4g
Daily Values
0%
Iron 1%
0%
Calcium 14%
0%
Vitamin D 6%
0%
Potassium 4%
Recipe Source:
Hy-Vee Test Kitchen