Caramel Corn Mascarpone Ice Cream Sundaes

Caramel Corn Mascarpone Ice Cream Sundaes



For Ice Cream:

For Sundaes:

For ice cream:

  1. Beat egg yolks and 3/4 cup sugar in medium bowl on medium-high speed for 3-4 minutes until mixture is pale and fluffy.
  2. Warm cream and milk in a medium, heavy saucepan over medium-low heat to 175°F; stir in remaining sugar until dissolved. Whisk a 1/3 cup hot cream mixture into the egg mixture. Return all to saucepan, whisking constantly. Cook and stir over low heat until mixture reaches 160°F and is just thick enough to coat the back of a metal spoon, about 5-10 minutes. Do not boil.
  3. Remove from heat. Whisk in vanilla bean seeds, vanilla, salt and mascarpone until cheese is melted and mixture is smooth. Pour custard mixture into a bowl. Cool quickly; place bowl in a large bowl of ice water. Stir until custard has cooled to room temperature, about 2-4 minutes. Remove from ice water. Press plastic wrap onto surface of custard. Refrigerate for at least 2 hours or overnight.
  4. Fill cylinder of ice cream maker two-thirds full. Freeze according to manufacturer’s directions. Refrigerate any remaining custard mixture until ready to freeze. Spoon ice cream into  an airtight, freezer container. Freeze for at least 4 hours or overnight. Repeat with any remaining custard mixture.

For sundaes:

  1. Divide ice cream into serving bowls. Sprinkle with caramel corn. Drizzle with caramel and hot fudge sauces. Dollop with whipped cream if desired.

Recipe Tip

  • Feeling adventurous? Make your own caramel corn: Heat oven to 250°F. Line a 15 x 10-inch baking sheet with aluminum foil. Combine 10 cups plain popped popcorn and 1 cup salted peanuts in a large bowl.
  • Whisk 1 1/2 cups packed brown sugar, 1 cup (2 sticks) butter, cubed, 1/2 cup corn syrup and 1 1/2 teaspoons salt in a medium saucepan; bring to gentle, low boil over medium heat, whisking constantly. Boil for 4 minutes, whisking constantly. Remove from the heat. Stir in 1 teaspoon vanilla extract. Pour three-fourths caramel over popcorn mixture; stir until well-coated. Set aside remaining caramel for serving.
  • Pour popcorn mixture onto prepared baking sheet. Bake, uncovered, for 45-60 minutes, stirring every 15 minutes, or until popcorn has reached desired texture. Cool completely in a single layer on waxed paper. Store in airtight containers.