Sweetcorn ice cream with butterscotch sauce
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Medium - October 2015
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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.
Nutrition: per serving
- Calories
- 403kcals
- Fat
- 31.4g (18.5g saturated)
- Protein
- 3.4g
- Carbohydrates
- 25.9g (24.8g sugars)
- Fibre
- 0.4g
- Salt
- 0.6g
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delicious. tips
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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