Sweetcorn ice cream with butterscotch sauce recipe
Enjoy the sweetness of summer with this Sweetcorn Ice Cream paired with a butterscotch sauce—perfect for a unique summertime treat. Serves 12.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Ice cream maker
- Candy thermometer
- Instant-read thermometer
- Chef's knife
- Cutting board
- Measuring cup
- Saucepan
- Pan
- Whisk
- Fine-mesh sieve
- Spoon
- Mixing bowl
- Airtight container
- Stove
- Refrigerator
- Freezer
- Ice cream scoop
- Serving bowl
Ingredients
- 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
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