Kettle Corn Ice Cream

Times-Call Article and photo

I know it sounds strange. But, if chocolatiers can put bacon in chocolate, then why can't we use salty/sweet kettle corn in ice cream?

I have been playing with the idea of Kettle Corn Ice Cream for quite some time and I approached Huck (LFM, Huck's Kettle Corn) about the idea and he was all for it! I just needed the right time to unveil this marvelous concoction and when the Boulder County Fair opened this month, I knew the time had arrived.

Ice Cream and Kettle Corn, two fair favorites all in one... My only problem was trying not to eat it all before we actually had to sample it out.

I knew I wanted to infuse the custard base with the popped kernels, but I was not sure how well the actual popcorn flavor would hold up to the dairy and the eggs.
It turns out, it works beautifully! The taste is subtle with a hint of salt and sweet, then it finishes with a nice popped corn taste.

This was a huge hit at the market this weekend and it was a home run for me, on so many levels.

Look for the recipe and the photos in The Longmont Times-Call in the next few weeks, ( as soon as it appears in the paper I will provide the link) Update: Kettle Corn Ice Cream

Note: If possible, make the custard the day before you plan to churn and freeze it. The corn flavor improves with time (8-24 hours).

Kettle Corn Ice Cream


3-4 cups of Huck’s Kettle Corn (Longmont Farmer's Market)
3 cups whole milk
1 cups heavy whipping cream
1/2-cup sugar
4 egg yolks

Place the Kettle Corn, milk and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. Strain and reserve liquid.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.

Temper* the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours (this is called proofing, and ice cream custard improves with time) or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

*Temper-Slowly add small amounts of hot liquid to eggs while whisking. Tempering slowly, allows the eggs to increase in temperature without scrambling them.

See you at the Market!

Chef Deb T

*Canning classes w/ Ann Zander - CU extension of Boulder County,

August 20, 2009 ( more dates TBA)

5:30-9:00

Class schedule: www.CooksStudio.com