Sweetcorn ice cream with butterscotch sauce recipe | delicious. magazine

Ingredients

• Ingredients
• Method
• Nutrition
• 3 tbsp double cream
• 1 tbsp whisky
• 1 tsp sea salt flakes
• ½ vanilla pod, split lengthways
• 75g granulated sugar
• 4 tbsp unsalted butter
• 2 tbsp packed light brown sugar
• 1½ tsp light corn syrup or golden syrup
• 3 medium corn on the cobs, shucked
• >480ml double cream
• 225ml whole milk
• ¼ tsp sea salt flakes
• 165g granulated sugar
• 6 large free-range egg yolks (see tip)
• Caramel popcorn
• A sugar thermometer or digital probe thermometer
• To make the butterscotch sauce, combine the cream, whisky and salt in a measuring jug. Use the tip of a knife to scrape the seeds of the vanilla pod into the jug and stir well.
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• When you’re ready to eat, scoop the ice cream into bowls, drizzle on some butterscotch and top with some of the caramel popcorn.
• 403kcals Calories
• 31.4g (18.5g saturated) Fat
• 3.4g Protein
• 25.9g (24.8g sugars) Carbs
• 0.4g Fibre
• 0.6g Salt