Makes 1 quart
Prep time: 15 minutes; Cook time: 6–8 hours; Cooling time: 24 hours; Total time: 2+ days

I love experimenting with ice cream flavors, and I have made sweet corn ice cream before. However, the description of charred corn from the Dinner Party menu conjured smoky chicos for me, and I found that mixed with cream and sugar, the horno-roasted kernels are magical. Adding to the complexity of the recipe, I incorporated salted caramel into the ice cream and topped it with corn nuts and a candied cherry. This is a multiple-day endeavor with a well-worth-it finish.

Print Recipe

Chicos and Salted Caramel Ice Cream

Prep Time15 minutes
Cook Time8 hours
Total Time2 days
Servings: 1 quart

Ingredients

Chicos

  • 1/2 cup chicos, dried
  • Caramel sauce
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup butter
  • 1/2 cup heavy cream
  • 1/2 tablespoon pure vanilla extract
  • 1 teaspoon flaky sea salt

Ice cream

  • 1 cup whole milk
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/2 cup caramel sauce, room temperature
  • Garnish
  • Toasted corn nuts
  • Candied cherries (I like Luxardo)

Instructions

Chicos

  • Cook 1/2 cup of chicos in 3 cups of water for 6–8 hours in a slow cooker. Drain any excess water and refrigerate chicos until ready to use. Chicos can be cooked up to a day in advance.

Caramel sauce

  • Whisk together granulated sugar and water in a medium, heavy-bottomed saucepan with tall sides. Cook over medium-low heat until sugar dissolves, about 3–5 minutes. Stir in butter and bring the mixture to a slow boil over medium heat. Continue cooking until mixture turns a deep golden brown, about 9–10 minutes, maybe longer, depending on your stove. Do not stir during this process.
  • Remove from heat and immediately stir in the heavy cream. Be careful during this step; the caramel will spit and bubble up aggressively. Stir in vanilla and salt.
  • Vigorously whisk mixture until smooth and set aside to cool. Store in refrigerator until needed. Caramel sauce can be made up to a week in advance.

Ice cream

  • Over medium heat in a large saucepan, warm milk, cream, and sugar until sugar dissolves. Add cooked chicos, maple syrup, and salt. Simmer for 4 minutes, stirring continuously; do not boil. Pour mixture into a large food storage container and allow it to rest in the refrigerator overnight. Process mixture in an ice-cream machine following manufacturer’s directions. (Note: To make a creamier, less chico-forward version of this ice cream, strain the mixture before processing it in your ice cream machine.)
  • Put a layer of the ice cream into a 9x5-inch loaf pan or similar-size pan. Drizzle with the caramel sauce. Add another layer of ice cream and another layer of caramel sauce. Freeze overnight. Scoop and serve with a sprinkle of corn nuts and a candied cherry on top.