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Sweet Corn Caramel Ice Cream Sauce





Yields
6 Servings



Total Time
30 mins

One taste of the rich yet subtle flavors in this candied ice cream sauce and you’ll realize that corn deserves a place at the dessert table.

 Kernels from 1 1/2 ears corn on the cob
 6 tbsp bourbon
 1 ½ cups sugar
 ½ cup corn syrup
 6 tbsp heavy whipping cream
 ¼ tsp kosher salt
1

Put corn kernels and bourbon in a food processor and purée until smooth. Rub through a fine-mesh strainer into a medium saucepan, pressing to extract corn juice; discard corn skins.

2

In the saucepan, combine corn juice, sugar, and corn syrup. Cover with a lid and cook over medium-high heat, stirring occasionally, until boiling, 2 to 4 minutes. Remove lid and cook mixture to 230° to 232°, about 8 minutes, using an instant-read or candy thermometer to check temperature. Remove from heat.

3

Whisk in cream, return pan to heat, and cook again to 230° to 232°, 3 to 5 minutes. Add salt. If needed, blend with an immersion blender, or whisk vigorously until smooth. Serve warm.

Make ahead: Chill airtight up to 1 week; microwave until pourable.

Nutrition Facts

Serving Size 1/4 cup

Servings 0

Amount Per Serving
Calories 384Calories from Fat 54
% Daily Value *
Total Fat 6g10%

Saturated Fat 3.5g18%
Cholesterol 21mg8%
Sodium 108mg5%
Total Carbohydrate 78g26%

Dietary Fiber 0.5g2%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.