- 1/ 2 cup granulated sugar
- 2 tablespoon dry milk powder
- 1/ 4 teaspoons xanthan gum
- 2 tablespoons light corn syrup
- 1 1/ 3 cups whole milk
- 1 1/ 3 cups heavy cream
- 2 tablespoons Brown Butter
- 1 cup corn kernel
- 3/ 4 cups whole milk
- 2 tablespoon granulated sugar
- 1/ 2 teaspoons sea salt
- 3 cups cream base, very cold
- 1/ 2 cup for the swirl Vanilla Bean Goat’s Milk Caramel Sauce
- 2 tablespoons to add to the ice cream mixture before turning off the ice cream maker Vanilla Bean Goat’s Milk Caramel Sauce
ICE CREAM BASE:
Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved - about 3 minutes. Remove the pot from the heat.
Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled - at least 6 hours.
PRO TIP: For an even better texture and flavor, chill for 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
In a small pot, heat the brown butter over medium heat. Add the corn kernels and cook, stirring frequently for 2 minutes. Add the milk, sugar, and salt, and increase the heat to medium-high and bring to a boil. Cover the pot, reduce the heat to low and simmer for 25 minutes, stirring every 5 minutes.
Blend the mixture using a hand stick blender and strain through a fine-mesh strainer into a container, pressing on the blended mixture to extract as much liquid as possible. Discard the solid mixture. Let the liquid cool to room temperature, then chill until cold. Before using, scrape any solidified butter off the top.
MAKING THE ICE CREAM
Put the ice cream base and corn flavoring into a bowl and whisk to combine.
Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft serve ice cream. Before you turn off the machine, add two TableSpoons of the Vanilla Goat's Milk Caramel Sauce. Turn off as soon as it is mixed.
Alternate Spooning layers of the mixture and thick swirls of the vanilla caramel sauce into freezer-friendly containers.
Cover with parchment paper, pressing it to the surface of the ice cream so it adheres. Then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm - at least 6 hours. It will keep for up to 3 months.