Sweet Corn Ice Cream With Butterscotch
"When I was first served corn ice cream, I thought the guy who made it was having a laugh. To me, corn meant succotash, soup, and steamy ears buttered and sprinkled with crunchy sea salt. It did not mean dessert. Yet while it took me a good minute to get my head around the idea, it took me only about half a second to eat every last bit. Of course, corn ice cream makes perfect sense—corn is good mates with dairy; and during summer, the veg is sweeter than strawberries, peaches, and other fruits commonly spotted in ice cream. A healthy drizzle of butterscotch and a scattering of caramel popcorn add sweet–salty complexity and crunch...."
INGREDIENTS
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3 tablespoons heavy cream
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1 tablespoon Scotch
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1 teaspoon Maldon or another flaky sea salt
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1/4 vanilla bean, split lengthwise
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1/4 cup plus 1 1/2 tablespoons granulated sugar
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4 tablespoons (1/2 stick) unsalted butter
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2 tablespoons packed light brown sugar
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1 1/2 teaspoons light corn syrup
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3 medium ears corn, shucked
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2 cups heavy cream
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1 cup whole milk
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1/4 teaspoon kosher salt
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3/4 cup granulated sugar
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6 large egg yolks
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Caramel popcorn, for topping (optional)
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A 1 1/2–quart-capacity ice cream maker and a candy thermometer
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