Corn has never tasted so sweet. Make this unique flavor of ice cream by using Hy-Vee Homegrown corn grown within 200 miles of your store!

Fresh Sweet Corn No-Churn Ice Cream

Cut kernels from corn cobs using a sharp knife. You should have about 1 cup. Combine corn kernels, 1/2 cup cream, and salt in a small saucepan. Bring mixture to simmer over medium heat; reduce heat to low. Gently simmer 10 to 15 minutes to infuse flavors, stirring occasionally. Let cool completely in refrigerator, about 2 hours.

Meanwhile, beat remaining 1-1/2 cups cream and vanilla in a medium bowl with an electric mixer on high until stiff peaks form (tips stand straight); set aside.

Strain corn mixture through a fine-mesh sieve set over a large bowl. Reserve 3/4 cup corn kernels. Add reserved corn kernels and sweetened condensed milk to corm-milk mixture.

Fold whipped cream into corn-milk mixture. Drizzle caramel sauce over mixture; gently swirl in caramel sauce. Spread mixture into a 9x5-inch loaf pan. Top with 1 cup caramel corn. Cover and freeze 6 hours or overnight until firm. 

To serve, scoop ice cream into waffle cones or bowls. Garnish with additional corn, if desired.