Homemade ice cream is topped with crunchy caramel corn in this fun summer dessert recipe.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large bowl combine buttermilk, cream, granulated sugar, and vanilla. Stir until sugar dissolves. Freeze mixture in a 1-1/2- to 2-quart ice-cream freezer according to manufacturers directions. Serve immediately or transfer ice cream to freezer container; cover and freeze up to 24 hours.

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  • For topping, in a large skillet melt butter; whisk in brown sugar and water until sugar is dissolved and mixture is smooth.

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Instructions Checklist
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  • To serve, scoop ice cream into bowls. Invert an ice cream cone on top of ice cream scoop. Top with sauce and sprinkle with caramel corn. Makes about 1-1/2 quarts (twelve 1/2-cup servings with 2 tablespoons sauce).

To prepare in a 4- to 6-quart ice-cream maker:

Double ingredients, using 2 quarts buttermilk, 2 cups whipping cream, 2 cups sugar, and 2 tablespoons vanilla for the recipe. Freeze according to manufacturers directions. Ripen about 4 hours. (To ripen ice cream after churning, remove the lid and dasher. Cover top of freezer can with plastic wrap, waxed paper, or foil. Plug hole in lid with a piece of cloth; replace lid. Pack outer freezer bucket with enough ice and rock salt to cover top of freezer can, using 4 cups ice to 1 cup salt. Discard water from melted ice and replenish ice and salt as necessary.)

Nutrition Facts

464 calories; 26 g total fat; 16 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 75 mg cholesterol; 293 mg sodium. 56 g carbohydrates; 1 g fiber; 49 g sugar; 4 g protein; 923 IU vitamin a; 1 mg vitamin c; 141 mg calcium; 1 mg iron;

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