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

One of Our Favorite Hikes for Fall: Afterglow Vista

Afterglow Vista, also known as the McMillin Memorial Mausoleum, is one of the best things to do in Roche Harbor—especially as we near Halloween—as the trail leads you through an ancient cemetery up to a haunting open-air memorial to the family of John S. McMillin, a leader in the limestone

Read More »

Day Trip: Things to do on Orcas Island

This horseshoe-shaped addition to the San Juan Island archipelago is not only beautiful but there is also a ton of fun and adventurous things to do on Orcas Island. As the third stop from Anacortes on the ferry boat, Orcas Island is the largest and perhaps the most visited of

Read More »

Your Guide to the San Juan Island National Park

The San Juan Island National Park comprises two historic properties on opposite ends of the island: English Camp on the north and American Camp to the south. These two camps now stand as a monument to an incident in 1859 that nearly led the United States and Great Britain to

Read More »
Scroll to Top

Recognized by Travel & Leisure Magazine

We have been humbly recognized by Travel & Leisure Magazine as the best place to stay when visiting Friday Harbor and San Juan Island.

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