Ingredients:
4 Cups Of Fresh Kettle Corn
4 Cups Of Regular 2% Milk
2 Cups Of Sweetened Condensed Milk
2 Teaspoons Of Pure Vanilla Extract
2 Cups Of Evaporated Milk
1 1/2 Cups Of Whipped Topping
Information:
Serving Size 12
165 Calories Per Serving
7 Grams Of Fat
Preparation Instructions:
I would like to send out a warm thank you to Lauren from Benicia California. This kettle corn vanilla ice cream recipe is way off the beaten path, but I tried it out, and my family just loved it. To get started, first you will want to add the kettle corn and regular 2% milk to a sealed container. Leave the container sitting at room temperature for about one hour, periodically shaking the vessel so that the popcorn gets nice and soggy. Once the popcorn is soggy, pour the mixture into a blender, and puree both ingredients for two to three minutes, or until it's really smooth. Weed out any popcorn seeds though before blending. Next take out a bowl and a nutmilk bag, and then strain the blended mixture into the bowl. Next pour the strained kettle corn flavored milk into a larger bowl, and then mix in the sweetened condensed milk, pure vanilla extract, evaporated milk, and whipped topping. Beat these ingredients together until smooth. If your end mixture isn't quite thick enough, then add in more whipped topping. You will then want to seal your bowl with a lid, and then place it into the freezer for twenty four hours. That concludes this kettle corn vanilla ice cream recipe, we hope you enjoyed it. Feel free to play with the ingredients and proportions a bit, as this ice cream recipe is quite flexible.
