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?
Servings 8
Ingredients
- 1 stick butter
- 4 ears fresh corn cleaned
- 1 12 ounce can evaporated milk
- 1 quart heavy cream divided
- 1 vanilla bean split
- pinch salt
- 1 14 ounce can sweetened condensed milk
- freshly popped salted popcorn*
- waffle bowls optional
Instructions
- 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
*Wherever you are, look for local food artisans that create all sorts of tasty popcorns, like Poppy's here in Asheville, NC! Just good ole salted popcorn, but carmel would be soooo good on this too.
**Adding the corn is optional, but I like the texture it adds to the ice cream... kinda chewy like caramel.