Sweetcorn ice cream with butterscotch sauce
- September 2015
- Serves 12
- Hands-on time 50 min, plus infusing, chilling, churning and freezing
Summer sweetcorn is so sweet that it works magically in this ice cream recipe, have a go and find out just how good it is.
- 31.4g (18.5g saturated)
- 25.9g (24.8g sugars)
Lightly whisk the leftover egg whites, then freeze in a bag to use in other dishes.
Make the ice cream up to 1 month in advance and keep in a sealed container in the freezer. Take out of the freezer to soften slightly before serving. Make the butterscotch up to 2 weeks in advance and keep in the fridge in a container. Reheat gently to serve
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