This recipe is from Cooking Light magazine.

Caramel Corn Ice Cream

2 cups fresh corn kernels (about 4 ears)
1 cup half and half
2 cups 2% reduced-fat milk
2/3 cup sugar
Dash of salt
3 large egg yolks
3 Tablespoons 2% reduced-fat milk
12 small soft caramel candies

Combine corn and half-and-half in a food processor; process until smooth (about 1 minute) Pour pureed corn mixture into a sieve over a large bowl; reserving liquid, discard solids. Add 2 cups milk, sugar, salt and egg yolks; stir with a whisk. Pour mixture into a large saucepan; cook over medium heat until thick (do not boil), stirring constantly (about 20 minutes). Remove from heat. Place pan in a large ice-filled bowl for 30 minutes or until mixture comes to room temperature, stirring occasionally.

Combine 3 Tablespoons milk and caramels in a small saucepan. Bring to a simmer, cook 10 minutes or until caramels melt, stirring frequently. Remove from heat; whisk until smooth. Cool slightly.

Pour corn mixture into the freezer can of an ice cream freezer; freeze according to manufacturer’s instructions. Stir in caramel mixture. Spoon ice cream into a freezer-safe container; cover and freeze 2 hours. Yield: 7 servings.