Sweet Corn Ice Cream with Browned Butter and salted popcorn
An outside-the-box way to enjoy summer corn... the kernels are like little bits of "candy," yet are actually caramelized nuggets of a vegetable in this luscious ice cream! Who knew corn could be dessert too?
Melt the butter over medium heat in a light-bottomed, small, heavy skillet. Watch closely, stirring often, until barely browned, about 6 minutes. Immediately remove from heat and set aside to cool.
Cut corn from cobs into medium sauce pot. Break up cobs and put into the pot. Add condensed milk and 2 cups of the heavy cream. Scrap the vanilla bean into the mixture and add salt. Over medium heat, bring the mixture to a slow simmer, then reduce to low and warm for 20 minutes to infuse the corn flavor into the cream. Strain, discard cobs (saving corn) and refrigerate until cold.*Whip the remaining cream to stiff peaks, adding in the butter at the end of whipping. Using a spatula, fold in the condensed milk, chilled cream mixture and corn until just incorporated. Pour into a large casserole dish or 2 loaf pans. Cover and chill 6 hours or overnight. Serve in a waffle bowl if desired and garnish with salted popcorn.
Notes
*Adding the corn is optional, but I like the texture it adds to the ice cream.