Book Direct For Best Rates

Caramel Corn Ice Cream

caramel corn icecream

We’ve got a brand new recipe to release after experimenting with some fall flavors. Caramel Corn Ice Cream is our latest dessert we’re serving at our local dining house, the Coho Restaurant. Comprised of a base of sweet corn home made ice cream, butterscotch topping and popped sorghum.

Ice Cream Ingredients

caramel corn icecream

4 ears fresh corn, shucked

2 c. whole milk

2 c. heavy cream

3/4 c. sugar

9 egg yolks

 

 

Method

  1. Slice kernels off the cobs and place in a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream, and 1/2 cup of the sugar. Bring the mixture to a simmer.  Remove cobs. Using an immersion blender, purée the kernels. Let steep for 1 hour or overnight.
  2. Whisk egg yolks and remaining ¼ of sugar together. Bring the corn mixture back to a low simmer. Temper the egg yolks with corn mixture, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring constantly. Cook over medium-low heat until the custard is 180 degrees and thickens enough to coat the spoon, about 10 minutes.
  3. Strain custard and discard solids. Cool overnight. Freeze using manufacturer’s directions.

Salted Butterscotch Sauce Ingredients

salted butterscotch

4 TBSP European unsalted butter

1 c. brown sugar

¾ c. heavy cream

1 tsp vanilla

1 tsp salt

Method

  1. Melt butter and sugar on medium heat in a heavy-bottomed sauce pan stirring frequently. When the texture changes from sandy to a liquid consistency remove from heat and add cream all at once. (It has a tendency to bubble up so ensure your pot is properly sized.) Whisk to combine.
  2. Return to heat and whisk frequently gently simmering for about 10 minutes to thicken slightly.
  3. Remove from heat. Cool 15 minutes. Whisk in vanilla and salt to taste. The sauce will continue to thicken as it cools. 
  4. Store in a heatproof jar. Cover and refrigerate up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.

Popped Sorghum Ingredients

popped sorghum

1/4 c. uncooked sorghum 

Method

  1. Heat large heavy-bottomed pot with tight fitting lid until hot. Add sorghum, cover and shake occasionally until it starts popping.
  2. When it begins popping, shake consistently until popping slows to 10 second intervals between pops.
  3. Pour in a bowl and enjoy.

caramel corn icecream

Recent Posts

Things to do in the San Juan Islands This Winter

The San Juan Islands are beautiful any time of year, and even in winter, there are even a surprising number of things to do in the San Juans. While summer tends to be a more popular time to visit the islands, when hiking, whale watching, and kayaking are at their

Read More »

Discover One of the Most Romantic Getaways in Washington

When it comes to planning romantic getaways in Washington, there’s nothing cozier or more romantic than our Friday Harbor hotel. Our hotel is located steps from the San Juan Island Ferry terminal and close to everything in downtown Friday Harbor. With the dramatic scenery of the San Juan Islands as

Read More »
Scroll to Top

Give The Gift of Tucker & Harrison House This Holiday Season

Give your loved one a very special gift of a stay at our inns.  We offer gift certificates in many amounts.

Get our Travel Planner to the San Juan Islands.  20+ pages outlining the Best of the Best!