Salted Caramel Corn Ice Cream

For the caramel corn:
Preheat oven to 200ºF. Over medium heat, bring butter, brown sugar, salt and corn syrup to a boil. Continue boiling for 5 minutes. Place popcorn in a baking dish, set aside.

Remove sugar mixture from heat and stir in baking soda. Pour directly over the popcorn and stir to coat evenly. Bake from 1 hour, stirring every 15 minutes. Spread popcorn on a nonstick baking pan and dry.

For the ice cream:
In a saucepan, combine half-and-half, heavy cream, sugar and shucked corn. Over medium-low heat, simmer for 10 minutes, until corn is cooked through and very tender. Place mixture in a blender in small batches and blend until smooth. Strain through a fine mesh strainer and let cool.

Place mixture in ice cream machine and follow instructions to freeze the ice cream until soft serve consistency. Fold in caramel corn. Transfer to a freezable container and freeze overnight.

Makes about 1 quart ice cream.