Caramel Corn 'Ice Cream'

I wouldn't even have bothered with this recipe until I saw vegan caramel candies from Allison Gourmet - and then I just had to try it!

First, combine 2 cups fresh corn kernels and 1 cup plain soy creamer (such as Silk) in a blender or food processor; process until very smooth - about 1 minute.

Strain the mixture through a sieve over a large bowl, and discard any solids. Add 2 cups plain soy milk (again, I used Silk), 2/3 cup raw sugar, a dash of salt, and the equivalent of 3 egg yolks using Ener-G egg replacer - that's 1 and 1/2 tablespoons powder whisked into 3 tablespoons warm water.

Transfer the mixture to a saucepan; cook over medium-high heat for about 20 minutes, stirring constantly - you want it to be thickened by the end. You should not, however, let the mixture come to a boil, which is why it's crucial to stir the whole time.

Transfer the pan to a large ice-filled bowl and let the mixture come to room temperature (about 20 to 30 minutes), stirring occasionally.

Meanwhile, combine 3 tablespoons plain soy milk with 12 vegan soft caramel candies in a saucepan or skillet. The original recipe said to bring to a simmer, then continue to cook for 10 minutes until the caramels melted. However, perhaps vegan caramels melt faster, because I removed mine from heat after only about 5 minutes over medium-low heat. Let cool slightly.

Once the corn mixture has come to room temperature, transfer to an ice cream maker and process according to manufacturer's instructions. Add the melted caramels once done, then spoon the 'ice cream' into a freezer safe container and freeze a final 2 hours before serving.

You'll have 7 servings of 1/2 cup and 240 calories each - if you want to serve the ice cream in cones, try the vegan ice cream cones from Let's Do Organic!

Cost:
corn $1.20
plain soy creamer $1.99
vegan caramel candies $10.95