Sweet Corn Ice Cream Salty Popped Corn And Caramel Candied Bacon Recipes

CANDIED CORN

Steps:

• Cut the corn off of the cob. Put 1 tablespoon of butter in a saute pan on medium-high heat and cook the shallots until they are translucent with salt and pepper; about 2 to 3 minutes. Add the corn and cook until tender
• In a bowl add brown sugar, honey and cayenne pepper. Mix well to combine and stir into corn mixture to cook for a few minutes, stirring constantly.

SWEET CORN ICE CREAM WITH CARAMEL-CANDIED BACON

Steps:

• Heat a large saucepan over medium heat. Add 1 cup of the heavy cream, milk, corn cobs and kernels, and a pinch of salt. Scrape the seeds from the vanilla beans into the milk mixture and add the bean as well. Bring mixture to a scald (just under when it starts to bubble), being careful to not curdle the cream. Remove pan from heat, cover, and let mixture steep for about 30 minutes.
• Towards the end of that 30 minutes, in a separate medium bowl, whisk together the egg yolks with the sugar, until it reaches a creamy, golden consistency.
• Strain the corn mixture and discard the kernels, cobs, and vanilla bean. Return corn milk mixture to saucepan and warm slightly over medium/medium low heat. Whisking constantly to avoid eggs from scrambling, slowly add half of the mixture to the egg yolks, until fully incorporated. Return egg yolk mixture to the saucepan.
• Cook custard over medium/medium low heat, stirring constantly, until it thickens to a consistency that coats the back of a spoon. When you run your finger across the spoon, it should leave a definite trail. If using a thermometer (which I always do), aim for 170°F-175°F.
• Add remaining 1 cup of heavy cream to a large bowl with a mesh strainer set on top. Strain the ice cream mixture into the bowl and stir to incorporate heavy cream. Immediately place bowl over an ice bath, stirring constantly to cool the mixture quickly.
• Refrigerate mixture until very cold, preferably at least 1 day and up to 3 days. Pour custard into an ice cream maker and churn according to the manufacturer's directions. Remove ice cream to a container and put it in the freezer until ready to serve.
• Place a couple scoops of ice cream in a bowl, drizzle with some caramel-candied bacon, and a bit of popped popcorn.
• To a medium sauté pan over medium heat, add bacon. Cook the bacon until crunchy, stirring occasionally. Remove bacon to a paper-towel lined plate to drain.
• Add 1 tablespoon of the cooked bacon fat to a new small saucepan over medium heat. Add the brown sugar to the pan and stir until dissolved and slightly caramelized. Stir in the lemon juice and heavy cream, and stir well to combine. Adjust consistency with more cream if needed. Stir in bacon. Let cool slightly before serving.

SWEET CORN ICE CREAM WITH CARAMEL CORN RECIPE BY TASTY

Steps:

• In a large cast iron skillet over high heat, grill the ears of corn until charred on all sides, turning every 2 minutes, 10-15 minutes total.
• Remove the corn from the pan, cut the kernels off the cobs, and return the cobs to the skillet. Char on all sides, turning every 2-3 minutes, 10-12 minutes total. Remove the cobs from the pan.
• Cut the cobs in half crosswise and place in a small saucepan. Add ½ cup sugar, the milk, and cream. Bring to a gentle simmer over medium-low heat, 5-7 minutes. Transfer to a heatproof bowl or container and cover with plastic wrap or a lid. Steep in the refrigerator for 2 hours, or up to overnight.
• Remove the cobs from the cream mixture, squeezing as much liquid from the cobs back into the bowl as possible.
• Add the lemon and lime zest to a fine-mesh sieve set over a clean small saucepan. Carefully pour the cream mixture through the sieve over the zest, removing any corn bits that may remain. Bring to a simmer over medium-low heat.
• In a medium bowl, whisk together the egg yolks and remaining ½ cup sugar. Using a measuring cup or ladle, slowly add the warm cream mixture to the eggs to temper, whisking constantly. Once all of the cream has been added, pour the mixture back into the pot and cook until thick enough to coat the back of a spoon, about 3 minutes. If desired, strain the mixture through the sieve once more to remove any curdled bits. Pour the mixture into a clean heatproof bowl or container and cover with plastic wrap. Chill in the refrigerator for at least 4 hours, up to overnight.
• Transfer the ice cream base to a loaf pan or container and cover. Freeze for 4 hours, or up to overnight, until solid. (Alternatively, pour the ice cream base into an ice cream maker and mix according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.)
• Scoop the ice cream into bowls and top with caramel corn and squeeze of lime.
• Enjoy!

CARAMEL CORN ICE CREAM

Steps:

• Put cream and milk into a medium saucepan over medium-high heat. Cut kernels from 6 raw ears corn, and chop the cobs. Add both to cream mixture with vanilla extract. Let the corn steep. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes. Strain and discard solids.
• Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
• Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.
• As custard is being frozen in an ice cream maker, fold in caramel sauce, sugar-coated peanuts, and caramel corn. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.

SWEET CORN ICE CREAM WITH BUTTERSCOTCH

Steps:

• Make the butterscotch
• Combine the cream, Scotch, and salt in a measuring cup with a spout. Use a knife to scrape the seeds of the vanilla bean into the cup and stir well.
• Combine the granulated sugar, butter, brown sugar, corn syrup, and 1/4 cup of water in a medium saucepan with high sides. Set it over high heat and bring to a boil. Attach a candy thermometer to the pan and boil until the mixture reaches 245ºF. Remove the pan from the heat and gradually whisk in the cream mixture. Let the mixture cool to room temperature. You'll have about 1 cup of butterscotch.
• Use straightaway or stir once more and keep in an airtight container in the fridge for up to 2 weeks. Gently reheat until warm before using.
• Make the ice cream
• Cut the corn kernels from the cobs, reserving the cobs. Cut the cobs crosswise into a few pieces. Combine the kernels and cobs in a medium pot along with the cream, milk, salt, and 1/4 cup of the sugar. Bring the liquid to a simmer, stirring occasionally, over medium-high heat, then turn off the heat, cover the pot, and let the mixture steep at room temperature for at least 2 hours or in the fridge for as long as 12 hours. Remove the cobs, gently scraping them with a spoon to get at any liquid that may be hiding in them, and discard the cobs. Strain the remaining mixture through a sieve into a clean medium pot, stirring and pressing on the kernels to release as much corn flavor as possible. Discard the kernels.
• Bring the milk mixture to a simmer over medium heat and turn off the heat. Combine the egg yolks and the remaining 1/2 cup of sugar in a medium mixing bowl and whisk until smooth. Slowly but steadily add about 3/4 cup of the milk mixture to the yolk mixture, whisking constantly. Then slowly but steadily add the yolk mixture to the pot, again whisking constantly. Cook over medium-low heat, whisking constantly and adjusting the heat if necessary to maintain a simmer, until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
• Strain the mixture again through a sieve into a medium mixing bowl, pressing and then discarding the solids. Fill a larger bowl halfway with very icy water and nestle the medium bowl inside. Stir frequently until the mixture is cold. Cover the medium bowl and chill in the fridge for at least 4 hours or overnight.
• Pour the mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm. Serve straightaway or keep the ice cream in the freezer for up to 3 days.
• When you're ready to eat, scoop the ice cream into bowls, drizzle on some butterscotch, and top with caramel popcorn.

SWEET CORN ICE CREAM WITH SALTED CARAMEL PEANUTS RECIPE - (4.4/5)

Steps:

• To prepare the ice cream, add the milk, heavy cream, sweet corn kernels, and cobs into a medium-size saucepan. Bring the mixture to a simmer over medium-low heat. Remove the pan from the heat and let the mixture steep for 1 hour. Then, bring the mixture back up to a slow simmer, and simmer for 5 minutes. Remove the cobs. Remove the pan from the heat. Use a fine strainer to strain the liquid into a clean saucepan. (Make sure to squeeze out the juice from the kernels by pressing them with a ladle or the back of a spoon.) Whisk the egg yolks and sugar in a medium-size bowl. Whisk about 1/3 of the heated milk mixture into the egg mixture. Then, introduce the rest of the milk into the egg mixture in a slow stream, whisking constantly. Pour the egg and milk mixture back into the saucepan. Return the pan to the heat and stir gently until the mixture thickens enough to coat the back of a spoon, about 2-3 minutes. Do not allow the mixture to boil. Chill the mixture until cold. Then pour it into the canister of an ice-cream maker and freeze according to manufacturer's instructions. To prepare the brittle, first line a baking sheet with parchment paper. Bring the sugar and water to a boil in a small saucepan and stir until the sugar dissolves. Reduce the heat to medium and cook until the mixture just starts to turn amber. Remove the pan from the heat, stir in the peanuts and cinnamon, and immediately pour the mixture onto the prepared baking sheet. Working quickly, with a heat-proof silicone spatula, evenly spread the mixture out. Sprinkle with sea salt and let the brittle harden. When the brittle has completely cooled, break it into several large pieces and place it into a zip-top plastic bag. Use a meat tenderizer or rolling pin to crush the brittle into small bits, about the size of chocolate chips. Sprinkle on top of the ice cream just before serving.