Ingredients

The following ingredients have 4 Servings
  • 2 cups corn kernels
  • 1 cup half-and-half
  • 2 cups milk
  • 2/3 cup sugar
  • dash of salt
  • 3 large egg yolks
  • For the salted caramel sauce:
  • 6 tablespoons butter
  • 3/4 cup sugar
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 teaspoons coarse salt

Instruction

  • Combine the corn and the half-and-half in a food processor and process until smooth. Pour through a sieve over a large bowl, reserving liquid and discarding the solids. Add the 2 cups of milk, the sugar, the salt and the egg yolks. Whisk all the ingredients together and pour into a large saucepan.
  • Cook the mixture over medium heat until thick, but do not boil, stirring constantly, about 20 minutes. Remove from heat. Let cool for about 20 minutes, then cover and transfer to the fridge to completely cool down, preferably overnight.
  • Meanwhile, make the caramel: Melt the butter in a large saucepan. Stir in the sugar and cook, stirring frequently, until the sugar is deep golden brown and starts to smoke.
  • Remove from the heat and whisk in half of the cream. (Be careful, because the mixture will splatter.) Stir in the rest of the cream, the vanilla and the salt. If there are any lumps in the caramel, return to the heat over low and whisk until they are dissolved. Let cool to room temperature. (If making the caramel the night before churning the ice cream, store the caramel in the refrigerator, but bring back to room temperature before adding to the ice cream.)
  • Once the custard is completely chilled, place in an ice cream maker and freeze according to the manufacturer’s instructions. Once done, stir in about 1 cup of the caramel sauce and place the ice cream in the freezer to finish freezing.
  • Serve with the remaining salted caramel sauce.