“Sweet Corn Ice Cream with Caramel Corn Eggo Crumble”
Easy Home Meals products used:
Pictsweet Frozen Cream Style Corn
Eggo Cinnamon Waffles
Eggo French Toaster Sticks
All ingredients and recipe:
1 package of Pictsweet frozen cream-style corn defrosted
1 cup vanilla soy milk
1/2 cup soy creamer
1 .5 cans Thai Kitchen full fat coconut milk
2/3 cup sugar
1/2 teaspoon vanilla extract
5 egg yolks
2 cups caramel corn ( I used fiddle faddle)
2 toasted Eggo cinnamon waffles
2 toasted slices of Eggo French Toaster Sticks
Caramel sundae sauce
Fleur de sel salt
Make the coconut soy milk custard: Whisk the defrosted creamed corn, soy milk, soy creamer, sugar, and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks to temper them. You must do this to not get scrambled eggs!!!! After tempering the egg yolks, pour into the saucepan and return to medium heat. Add in the coconut milk and Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes. You do not want it to boil, just heat slowly and constantly.
Transfer the hot soy coconut milk custard to a blender and pulse until smooth (keep a kitchen towel over the top and keep the top vent slightly open so the top won’t blow off. Strain the custard through a fine-mesh strainer into a large bowl; discard the solids. Set the bowl into a large bowl of ice water and keep stirring every couple minutes until it cools down to slightly cooler than room temperature.
Freeze the cold custard in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
While the ice cream is freezing, toast the Eggo French toast waffle sticks and the cinnamon Eggo waffles. Toast until extremley but not burnt. Place the toasted waffles and the caramel corn in a food processor and pulse until you get the desired size of Eggo crumb to sprinkle over top of the ice cream.
Scoop out icecream once frozen to desired firmness and top with the crumble. Drizzle a small amount of caramel over top and sprinkle with just a few flecks of flour de sel salt.
Enter the #FrozenChefMadness Challenge with a chance to win a $800 Visa Gift card!