Caramel Corn Ice Cream

Ingredients

• 12 small individually wrapped caramels soft
• 3 large egg yolk 
• 2 cups ears corn fresh ( 4 ears)
• 1 cup half and half 
• 2 cups milk 2% reduced-fat
• 3 tablespoons milk 2% reduced-fat
• 1 Dash salt 
• 0.7 cup sugar 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• whisk
• sieve

Directions

1. Combine corn and half-and-half in a food processor; process until smooth (about 1 minute).
2. Pour pureed corn mixture into a sieve over a large bowl, reserving liquid; discard solids.
3. Add 2 cups milk, sugar, salt, and egg yolks; stir with a whisk.
4. Pour mixture into a large saucepan; cook over medium heat until thick (do not boil), stirring constantly (about 20 minutes).
5. Remove from heat.
6. Place pan in a large ice-filled bowl for 30 minutes or until mixture comes to room temperature, stirring occasionally.
7. Combine 3 tablespoons milk and caramels in a small saucepan. Bring to a simmer; cook 10 minutes or until caramels melt, stirring frequently.
8. Remove from heat; whisk until smooth. Cool slightly.
9. Pour corn mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir in caramel mixture. Spoon ice cream into a freezer-safe container; cover and freeze 2 hours.