How to make it

  • Combine corn and half-and-half in a food processor and process until smooth.
  • Pour corn mixture into a sieve over a large bowl, reserving the liquid and discarding the solids.
  • Add 2 cups milk, sugar, salt, and egg yolks and stir with a whisk.
  • Pour the mixture into a large saucepan and cook over medium heat, stirring constantly, until thick. Do not allow to boil.
  • Remove from heat and place in a large ice-filled bowl for 30 minutes while stirring occasionally.
  • Combine 3 tablespoons milk and caramels in a small saucepan.
  • Bring to a simmer and cook until the caramels melt whille stirring frequently.
  • Remove from heat and whisk until smooth.
  • Allow the mixture to cool slightly.
  • Pour the mixture into the freezer can of an ice-cream maxer and freeze according to its instructions.
  • Stir in the caramel mixture.
  • Spoon the ice cream into a container and freeze until set.

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