Salted Caramel Corn Ice Cream

• FOR THE CARAMEL CORN:
• 1 stick Unsalted Butter
• 1 cup Light Brown Sugar, Packed
• 1/2 Tablespoons Kosher Salt
• 1/4 cups Light Corn Syrup
• 4 cups Plain Pop Corn
• 1/2 teaspoons Baking Soda
• FOR THE ICE CREAM:
• 2 cups Half-and-half
• 1 cup Heavy Cream
• 1 cup Sugar
• 2 ears Fresh Sweet Corn
• 2 cups Caramel Corn

1. For the caramel corn:
2. Preheat oven to 200u0b0F. Over medium heat, bring butter, brown sugar, salt and corn syrup to a boil. Continue boiling for 5 minutes. Place popcorn in a baking dish, set aside.
3. Remove sugar mixture from heat and stir in baking soda. Pour directly over the popcorn and stir to coat evenly. Bake from 1 hour, stirring every 15 minutes. Spread popcorn on a nonstick baking pan and dry.
4. For the ice cream:
5. In a saucepan, combine half-and-half, heavy cream, sugar and shucked corn. Over medium-low heat, simmer for 10 minutes, until corn is cooked through and very tender. Place mixture in a blender in small batches and blend until smooth. Strain through a fine mesh strainer and let cool.
6. Place mixture in ice cream machine and follow instructions to freeze the ice cream until soft serve consistency. Fold in caramel corn. Transfer to a freezable container and freeze overnight.
7. Makes about 1 quart ice cream.

butter, light brown sugar, kosher salt, ubc, corn, baking soda, cream, heavy cream, sugar, fresh sweet, caramel corn

Taken from tastykitchen.com/recipes/desserts/salted-caramel-corn-ice-cream/ (may not work)