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No Churn Sweet Corn Butterscotch Ice Cream
No Churn Sweet Corn Butterscotch Ice Cream
If you're looking for a new ice cream taste sensation that will knock your socks off, look no further. This unbelievably delicious No Churn Sweet Corn Butterscotch Ice Cream will do just that!
Renee - Kudos Kitchen: Renee - Kudos Kitchen
  • 4 ears sweet corn shucked and silks removed
  • 2 cups heavy cream
  • 1 tablespoon butter
  • ½ teaspoon salt
  • 2 tablespoons butterscotch schnapps
  • 1 teaspoon pure vanilla extract
  • 1 can 15 ounces sweetened condensed milk
  1. Preheat oven to 375 degrees.
  2. Place the shucked ears of corn on a baking sheet and roast in a preheated oven for 40-45 minutes.
  3. Remove the corn from the oven and cool until your comfortable able to handle it without being burned.
  4. Using a sharp knife or kernel removing tool, remove all the kernels from the corn an place in a bowl. Stir the salt into the kernels and place in the refrigerator to chill.
  5. Break two of the corn cobs (kernels removed) in half and place them in a medium saucepan.
  6. Add the heavy cream to the saucepan and bring the cream to a very low simmer over very low heat. Do NOT boil.
  7. After about 15 minutes, remove the pan from the heat and add the butter to the pot.
  8. Allow the cream to cool and remove the corn cobs. Discard the cobs.
  9. Refrigerate the corn infused cream for at least 2 hours, or over night is best.
  10. Once chilled, whip the cold cream in the bowl of a stand mixer, or with a hand mixer on high speed until stiff peaks form (being careful not to over beat the cream).
  11. Meanwhile add the sweetened condensed milk to a large bowl.
  12. Stir the butterscotch schnapps and vanilla extract to the sweetened milk and stir to combine.
  13. Gently fold the whipped corn cream into the sweetened milk mixture until thoroughly combined.
  14. Gently stir in the corn kernels.
  15. Spoon the ice cream mixture into a 9" x 5" loaf pan and freeze at least 4 hours.
  16. Serve and enjoy!
Tools and equipment
  1. sharp knife or kernel removing tool (to remove corn kernels)
  2. Baking sheet (for roasting corn)
  3. medium saucepan (for infusing the cream with the corn cobs)
  4. large bowl (for mixing the ice cream)
  5. medium bowl (for the corn kernels)
  6. stand mixer or hand mixer and another large bowl (for whipping the cream)
  7. tongs (for removing the cobs from the warm cream)
  8. wooden spoon or spatula (for stirring the ice cream)
  9. 9" x 5" loaf pan (for freezing the ice cream)
Recipe Notes

Plan ahead when making this ice cream. It's not at all difficult but for the best flavor roasting the corn is key, and making sure the cream mixture is completely chilled before whipping is really important to a creamy, delicious ice cream.