Recipes
Recipes with my own touch
Servings
8
Ingredients
500ml popped popcorn
7½ml butter
2½ml salt
500ml full fat milk
500ml heavy cream
60ml sugar, dissolved in 15ml warm water
75ml sugar
8 large egg yoks
Buttered Popcorn Ice Cream
I first had this ice cream in London served with salted caramel tart. Wow! What a combination! I started experimenting at home & this is the result: tastes just like popcorn, probably just a “little” less kind on the hips though! If you don’t have an ice cream maker, freeze it for 4 hours, cut into pieces and blend again.
Method
- Drizzle the melted butter over the hot popcorn & sprinkle with half of the salt. Shake to coat (don’t you think it’s funny how your whole body shakes when you shake something?). Add the milk & cream. Cover & steep for at least 10 minutes. Stir in the 60ml sugar dissolved in 15ml water. Pour into the just of a blender and blend for 30 seconds – don’t blend it too smooth! Transfer to a pan & simmer over medium heat.
- Beat the egg yolks, 75ml sugar & the other half of the salt until thick. Gradually whisk the popcorn mixture into the egg mixture.
- Return to the pan and cook over medium-low heat, stirring occasionally with a wooden spoon until the custard is slightly thickened or it measures 80ºC. Pour through a fine sieve (there’s nothing as unpleasant as biting into blended pieces of popcorn when you’re expecting silky smooth ice cream instead!).
- Let it cool for a half an hour or longer & churn in an ice cream churner.
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