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Caramel Corn Ice Cream

We’ve got a brand new recipe to release after experimenting with some fall flavors. Caramel Corn Ice Cream is our latest dessert we’re serving at our local dining house, the Coho Restaurant. Comprised of a base of sweet corn home made ice cream, butterscotch topping and popped sorghum.

Ice Cream Ingredients

4 ears fresh corn, shucked

2 c. whole milk

2 c. heavy cream

3/4 c. sugar

9 egg yolks

 

 

Method

  1. Slice kernels off the cobs and place in a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream, and 1/2 cup of the sugar. Bring the mixture to a simmer.  Remove cobs. Using an immersion blender, purée the kernels. Let steep for 1 hour or overnight.
  2. Whisk egg yolks and remaining ¼ of sugar together. Bring the corn mixture back to a low simmer. Temper the egg yolks with corn mixture, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring constantly. Cook over medium-low heat until the custard is 180 degrees and thickens enough to coat the spoon, about 10 minutes.
  3. Strain custard and discard solids. Cool overnight. Freeze using manufacturer’s directions.

Salted Butterscotch Sauce Ingredients

4 TBSP European unsalted butter

1 c. brown sugar

¾ c. heavy cream

1 tsp vanilla

1 tsp salt

Method

  1. Melt butter and sugar on medium heat in a heavy-bottomed sauce pan stirring frequently. When the texture changes from sandy to a liquid consistency remove from heat and add cream all at once. (It has a tendency to bubble up so ensure your pot is properly sized.) Whisk to combine.
  2. Return to heat and whisk frequently gently simmering for about 10 minutes to thicken slightly.
  3. Remove from heat. Cool 15 minutes. Whisk in vanilla and salt to taste. The sauce will continue to thicken as it cools. 
  4. Store in a heatproof jar. Cover and refrigerate up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.

Popped Sorghum Ingredients

1/4 c. uncooked sorghum 

Method

  1. Heat large heavy-bottomed pot with tight fitting lid until hot. Add sorghum, cover and shake occasionally until it starts popping.
  2. When it begins popping, shake consistently until popping slows to 10 second intervals between pops.
  3. Pour in a bowl and enjoy.

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