My idea for this recipe came from a malt we had at Tudor House in Miami two weeks ago. (Tudor House is Iron Chef Zakarian's restaurant in Miami which sadly is closing this month. The lease was up and he plans to open a few new restaurants in the near future. I am a huge Food Network fan, so we had to go to a celebrity chef's restaurant on our vacation.)
After an amazing dinner. We shared a popcorn malt with caramel corn on the side and brown butter foam on top for dessert. The sweet and salty combo was so delicious, I had to create my own version. I used a basic creamy custard ice cream base from MarthaStewart.com. I made a few changes and infused it with caramel corn. Straining the custard is key to getting super silky ice cream full of flavor. I hope you find the effort worth it. It is so yummy. Enjoy!
Sorry for the terrible photo. I quick snapped it with my phone and the lighting was really bad.
Caramel Corn Ice Cream
By Rachel Sims Serves 4
• 8 large egg yolks
• 1 cup sugar
• 1/4 teaspoon Kosher salt
• 2 cups whole milk
• 1 teaspoons pure vanilla extract
• 2 cups caramel corn plus more for serving
• 2 cups heavy cream
• 3 tablespoons butter (optional)
• 1 cup sugar
• 1/4 teaspoon Kosher salt
• 2 cups whole milk
• 1 teaspoons pure vanilla extract
• 2 cups caramel corn plus more for serving
• 2 cups heavy cream
• 3 tablespoons butter (optional)
Directions
1. In a medium saucepan, off heat, whisk egg yolks, sugar, and salt until blended. Gradually whisk in milk.
1. In a medium saucepan, off heat, whisk egg yolks, sugar, and salt until blended. Gradually whisk in milk.
2. Cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon about 10 to 12 minutes.
3. Remove from heat. Stir in vanilla extract and caramel corn into custard. Cover and let stand 30 minutes.
4. Pour custard through a fine-mesh strainer into a bowl set over ice. Stir in heavy cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker until it sets. (It will be soft but not runny. Be careful to not over churn.) Transfer ice cream to a plastic container and freeze until firm, about 2 hours.
5. To serve. Melt 3 tablespoons of butter over medium just until browned (optional). Remove from pan and allow to cool. Pour over ice cream and top with caramel corn.
2 comments:
So fun to see your blog! I'll definitely have to try this recipe. You gave me your chicken wild rice soup recipe back when we worked together and it is requested non-stop in our house. You're a fantastic cook, Rachel!
oh yum! I love sweet and salty. What fun to go to an Iron chef restraunt!
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