Caramel Corn Ice Cream (from Cooking Light)

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 7
• 2 cups fresh corn kernels (about 4 ears)
• 1 cup half-and-half
• 2 cups 2% low-fat milk
• 2/3 cup sugar
• 1 dash salt
• 3 large egg yolks, lightly beaten
• 3 tablespoons 2% low-fat milk
• 12 small soft caramel candies

Recipe

• 1 combine corn and half and half in a food processor; process until smooth (about 1 minute).
• 2 strain pureed corn mixture through a sieve into a large bowl; discard solids.
• 3 add 2 cups milk, sugar, salt, and egg yolks to bowl; stir with a whisk.
• 4 pour mixture into a large saucepan; cook over medium heat 20 minutes or until thick (do not boil), stirring constantly. remove from heat.
• 5 place pan in a large ice-filled bowl 30 minutes or until mixture comes to room temperature, stirring occasionally.
• 6 combine 3 t milk and caramels in a small saucepan. bring to a simmer and cook 10 minutes or until caramels melt, stirring frequently.
• 7 remove from heat; whisk until smooth. cool slightly.
• 8 pour corn mixture into freezer can of an ice-cream freezer, freeze according to manufacturer's instructions. stir in caramel mixture. spoon ice cream into a freezer safe container; cover and freeze 2 hours.