Dessert: Sweet Corn Ice Cream With Butterscotch

Recipe by April Bloomfield When I was first served corn ice cream, I thought the guy who made it was having a laugh. To me, corn meant succotash, soup, and steamy ears buttered and sprinkled with crunchy sea salt. It did not mean dessert. Yet while it to

Ingredients

3 tablespoons heavy cream
1 tablespoon Scotch
1 teaspoon Maldon or another flaky sea salt
1/4 vanilla bean, split lengthwise
1/4 cup plus 1 1/2 tablespoons granulated sugar
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons packed light brown sugar
1 1/2 teaspoons light corn syrup

Instructions

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 245 ºF. 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.

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