Sweet Corn Ice Cream with a Salted Caramel Swirl + Chocolate Covered Potato Chips.

Yeah. I actually did this.

It sounds complicated, right? I promise it’s not. I hate having such long titles for recipes but could I seriously leave something out of this one? The answer would be no. Sweet corn ice cream, caramel swirls and chocolate covered potato chips are all extremely significant. They play a very large role in my life at the moment.

I have a problem. I can’t stop making ice cream. This ice cream isn’t even the ice cream I made yesterday. Yesterday I remade an ice cream recipe that’s in the book because I love it so much. It kinda sorta maybe contains one of my favorite things in the universe… can you guess what that is? Probably not since many things are my favorite things.

Girl problems.

Last night when I stuck that ice cream in the freezer, I realized that I had FOUR other ice creams in there. I don’t even know who I am anymore.

Since I’ve talked and tweeted about it for a week, I’m sure you’ve surmised that this ice cream was inspired by the sprinkle cone I had on vacation. I came back, unpacked and immediately made ice cream on Monday morning.

The difference is? That ice cream on vaca was a salted caramel flavor with chocolate covered potato chips. Don’t hate me: I don’t love caramel. I think it’s just a temporary thing (no, I’m not knocked up) and that perhaps… I am finding myself burned out on the sweet and salty sugar. I’ve been a caramel fan since I was a kid and these days, it just doesn’t do it for me – at least not in large amounts. I admit that I solely ordered that ice cream flavor due to the abundance of chocolate potato chips I spied from above the glass.

Good choice.

So I knew that I wanted a touch of salted caramel in the ice cream, just not an overwhelming amount. I went back and forth on ice cream flavors and was completely stumped, figuring I’d have to do something boring like VANILLA. Ugh. Vanilla. How terrible.

Jk, jk. Drama.

Then I remembered sweet corn ice cream. I wasn’t sure that anything could be more fitting for me this summer, considering I eat corn on the cob every single day. I’m pretty sure that I first heard about sweet corn ice cream after buying the Milk cookbook and I’ve just been HOOKED on the idea ever since. I knew it would make the perfect base.

And then… the chips. Ah. The chips. I’m not a huge chip eater unless the flavor is salt and vinegar or BBQ, and the chips MUST be kettle cooked. Yes, I am a total chip snob. I really only like to eat chips with sandwiches and that’s just because I like to put chips on my sandwiches. But when you cover chips, especially kettle cooked chips, in chocolate – I’m done. Game over. I don’t care about anything else in life other than those chocolate drenched fried potato slices. Can’t even.

So that’s the deal with this ice cream.


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Sweet Corn Ice Cream with a Salted Caramel Swirl + Chocolate Covered Potato Chips

Yield: makes about 1 quart

Total Time: 10 hours

Ingredients:

2 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup light brown sugar
3 ears sweet corn, cut from the cob
2 teaspoons vanilla extract
1/4 teaspoon salt

3 to 4 cups ridged potato chips
1 cup milk chocolate chips
1 tablespoon coconut oil
4 ounces salted caramel

Directions:

Add cream, milk and sugar to a large saucepan over medium heat. Stir until the sugar dissolves, then add in the corn and corn cobs. Gently stir (as much as you can) until the mixture comes to a simmer, then turn off the heat and set the pan aside. Let sit for 1 hour. After one hour, remove the cobs and add the mixture to a blender. Blend for 5 to 6 minutes until the corn is completely pureed, then strain it through a fine mesh sieve, discarding the solids. Whisk in the vanilla and the salt and place the liquid in the fridge for about 1 hour, until cold.

While the mixture is chilling, melt the chocolate chips in the microwave or over a double boiler. Once melted, stir in the coconut oil until it melts. Dip the potato chips in the chocolate and lay them on a sheet of parchment or wax paper to set.

Remove the ice cream mixture from the fridge and place it in an ice cream maker, churning according to the directions. I use the KitchenAid attachment and churn for about 20 minutes. Once finished churning, add the ice cream to a freezer safe container. Stir in the caramel swirls and fold in almost all of the potato chips, mixing them into the ice cream and crushing them if desired. Reserve a few for topping. Cover with a layer of plastic wrap and freeze for 6 to 8 hours.

Serve with a garnish of chocolate potato chips and extra caramel!

[corn recipe adapted from the NYTand this fluffernutter ice cream, idea from an ice cream I had on vaca]

It makes me want to say cray. But I would never say that…