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Creamy Caramel Corn Ice Cream

Contributed By: Elizabeth | See all of Elizabeth's recipes
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Active Time:  1 Hour
Total Time:  4 Hours
  7 1/2 cup servings
A delicious new way to use sweet corn. Try it for dessert!
2  ears corn
1/2  cup  sugar
4  egg yolks
1  cup  heavy whipping cream
1 1/2  cups  milk
1/2  teaspoon  vanilla extract
1 cup caramel sauce
1/2 cup salted peanuts(if desired)
Using the large holes of a box grater, grate corn kernels off the cobs.

In a medium bowl, whisk sugar and egg yolks until pale and thick.

In a medium saucepan over medium heat, combine cream, milk, and corn. Bring to a simmer. When cream mixture reaches a simmer, slowly ladle 1/2 cup of it into egg mixture, whisking constantly. Repeat with another 1/2-cup ladleful. Reduce heat to low, whisk warmed egg mixture into saucepan, and cook, whisking, until mixture thickens a bit, about 5 minutes.

3. Pour mixture into a medium bowl, stir in vanilla, cover with plastic wrap (letting the wrap sit directly on the mixture's surface), and chill 2 hrs.

4. Pour mixture into ice cream maker according to manufacturer's instructions. During the last 5 minutes, add in the caramel sauce and nuts (if using). Serve immediately or transfer to an airtight plastic container and freeze up to overnight.

Date Added: 09/08/2009
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