Turtle Corn Carmel Cream

Chips n Cream come together in a Dream

PREP: 30mins || COOK: 20min || CHILL: 72hr // CHURN: 20-30mins

Custard Base

  • 1 1/2 cups half-and-half

  • 1 cup sugar

  • 5 large egg yolks

  • 2 1/2 cups heavy cream

  • 1 tsp vanilla extract

  • 1 Bag Sweet Corn Turtle Chips

  • 1/4 Tsp Kosher Salt

Corn Add In

  • 2 Corn Cobs (Kernels cut off the cob

  • 3 Tbsps Honey

  • 2 Tbsp Salted Butter

  • 1 Tsp Kosher Salt

  • Peel of 1 Orange

Caramel Sauce

  • 1 Cup White Sugar

  • 6 Tbsp Unsalted Butter (Cut into 1Tbsp cubes @ Room Temp)

  • 3/4 Cup Heavy Cream (Room Temp)

  • 2 Tbsps Kosher Salt

  • 1 Pinch of Cayenne Pepper

  • 2 Tbsp Half & Half

Make the Custard Base

  1. Place the 5 egg yolks and the 1 cup of sugar in a medium sized bowl, whisking immediately so the sugar is fully incorporated into the yolks

  2. Meanwhile, heat the 1 1/2 cups of Half & Half over low heat in a medium sauce pan until it barely simmers

  3. Slowly incorporate the heated Half & Half into the egg yolks whisking the entire time until fully combine

  4. Return the mixture to the sauce pan, and heat until the custard begins to thicken. (Whisking the whole time, this should take about 6-8mins)

  5. Pour the thickened custard into a medium sized bowl and set aside

Cook the Corn

  1. In a large sauté pan melt the butter and add the raw corn

  2. As the mixture heats add the honey and the salt, stirring to combine

  3. The honey should start to caramelize around the corn, but before it the kernels start to get over cooked, remove from the heat

  4. Using the back of a spoon or a potato masher crush the kernels

  5. Scrap the corn mixture in the same bowl as the custard, stiring to combine

  6. Add the orange peels, and cover with plastic wrap chilling for at least 24hrs and up to 72hrs

Make Caramel Sauce

  1. Add the sugar to a medium sauce pan and heat under medium/high heat

  2. stir the sugar constantly as it clumps, dissolves, and then browns

  3. As soon as the sugar has hit a caramel color, stir in the melted butter and whisk vigorously (It is important to make sure the butter is fully incorporated, feel free to keep the pan off the heat to whisk further to make sure everything is combine)

  4. Return the pan to the heat and keep whisking as you slowly add in the cream. (The caramel will bubble as you add the cream so you can adda it slowly about a table spoon at a time to keep bubble overs minimal)

  5. When all the cream has been added, stop stirring and allow the caramel to boil for one minute

  6. Remove from the heat and stir in the salt and a dash of cayenne pepper if you’d like a deeper flavor

  7. As the caramel cools add the additional half & half and whisk until completely combine (This will thin the caramel even further, and it should be quite thin as it will thicken a lot as it cools)

  8. Pour into a heat safe dish and set aside or in the fridge for long term storage

Mix the Turtles with the Custard

  1. On the day you are going to make the ice cream, remove the custard from the fridge, and pull out the orange peels

  2. Pour the Custard into a new bowl through a fine mesh strainer, and set aside

  3. In a separate bowl pour the 2 cups of Heavy Cream and add the entire bag of corn chips a top

  4. Crush the corn chips into the cream and stir to combine

  5. Let the mixture marinate for no more than 5 minutes, before pouring the cream through a fine mesh strainer to remove any bits of the corn chips

  6. Incorporate this flavored cream into the custard base stirring to combine.

Churn & Package in Pints

  1. Pour the corn cream incorperated custard mixture into an ice cream maker and churn to the manufactueres instructions

  2. Meanwhile, take your ice cream containers and line the bottom and the edges of them with your caramel sauce

  3. When the custard has finished churning, immediately begin filling each container about a third of the way up with the fresh ice cream

  4. Add a layer of caramel sauce on top of the ice cream

  5. Then add another layer of ice cream, followed by another layer of caramel

  6. Finish with one last layer of ice cream, cover, and send to the freezer immediately to prevent any unnecessary melting

  7. Allow the ice creams to freeze for a few hours before sharing and serving!