Yes—I actually made this.
It might sound complicated, but it isn’t. The long title felt necessary: sweet corn ice cream, salted caramel swirls and chocolate-covered potato chips all belong in this recipe. Right now they’re very meaningful to me.
I have a problem—I can’t stop making ice cream. This isn’t even the same flavor I made yesterday; I remade a recipe from my book because I love it so much. I’ll admit I order weird ice cream flavors sometimes just for one component I love. It’s a small, ridiculous obsession.
Last night, after putting one batch in the freezer, I realized I already had four other pints in there. I don’t even recognize myself anymore.
This recipe was inspired by an ice cream cone I had on vacation. When I came back I unpacked and immediately started making ice cream that Monday morning.
The vacation cone was salted caramel with chocolate-covered potato chips. Full disclosure: I’m currently not mad about caramel, but it doesn’t always thrill me in large amounts. I think it’s a temporary phase, not anything major, but I wanted just a hint of salted caramel in this ice cream—not an overwhelming river of it. I chose the flavor partly because of the hefty sprinkling of chocolate potato chips I saw on top.
I considered something plain like vanilla, but then remembered sweet corn ice cream. It felt right for summer—I eat corn on the cob nearly every day this season—so corn made the perfect base. I first heard about sweet corn ice cream in the Milk cookbook and the idea has stuck with me ever since.
And then there are the chips. I’m a bit of a chip snob—I prefer kettle-cooked chips and typically eat them with sandwiches because I like the crunch inside. But when kettle chips are dipped in chocolate, I’m helpless. Chocolate-covered kettle chips are an obsession: crunchy, salty, slightly greasy potato slices encased in chocolate are basically the perfect contrast to creamy ice cream.
So that’s the idea behind this treat: a creamy sweet corn base, gentle ribbons of salted caramel, and lots of chocolate-covered ridged potato chips folded in for crunch.
Sweet Corn Ice Cream with a Salted Caramel Swirl + Chocolate Covered Potato Chips
Leave a Review »
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
Instructions
-
Add the cream, milk and sugar to a large saucepan over medium heat. Stir until the sugar dissolves, then add the corn kernels and the cobs. Gently bring the mixture to a simmer, then remove from the heat and let it steep for 1 hour. After steeping, remove and discard the cobs. Transfer the mixture to a blender and puree for 5 to 6 minutes until the corn is smooth. Strain through a fine mesh sieve, pressing to extract the liquid and discarding solids. Whisk in the vanilla and salt, then chill the liquid in the refrigerator until cold, about 1 hour.
-
While the base chills, melt the chocolate chips in the microwave or over a double boiler. Stir in the coconut oil until combined. Dip the ridged potato chips into the melted chocolate and lay them on parchment or wax paper to set.
-
Churn the cold ice cream base in an ice cream maker according to the manufacturer’s instructions (about 20 minutes with a KitchenAid attachment). Transfer the churned ice cream to a freezer-safe container. Swirl in the salted caramel and fold in most of the chocolate-covered chips, leaving a few for garnish; crush some chips if you like extra texture. Cover with plastic wrap and freeze for 6 to 8 hours until firm.
-
Serve topped with the remaining chocolate-covered chips and an extra drizzle of caramel if desired.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. If you post a photo, I always love to see it. I appreciate you so much!
It makes me want to say “cray,” though I’d never actually use that word.