Popcorn ice cream recipe
With addictive properties like this, The Icecreamists christened it ‘Smack, crack and pop’. "This is an ice cream that’s like crack cocaine. In a tub," they say.
Ingredients
- 250 ml full-fat milk
- 125 ml double cream
- 2 egg yolks
- 88 g caster sugar
- 1 large pinch of sea salt
- 75 g Butterkist Toffee Popcorn, plus extra for decorating
- 1 handful mini butterscotch chips
- 20 ml Dulce de Leche Sauce, warmed
- 8.8 fl oz full-fat milk
- 4.4 fl oz double cream
- 2 egg yolks
- 3.1 oz caster sugar
- 1 large pinch of sea salt
- 2.6 oz Butterkist Toffee Popcorn, plus extra for decorating
- 1 handful mini butterscotch chips
- 0.7 fl oz Dulce de Leche Sauce, warmed
- 1.1 cups full-fat milk
- 0.5 cup double cream
- 2 egg yolks
- 3.1 oz caster sugar
- 1 large pinch of sea salt
- 2.6 oz Butterkist Toffee Popcorn, plus extra for decorating
- 1 handful mini butterscotch chips
- 0.1 cup Dulce de Leche Sauce, warmed
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 0 mins
- Serves: 8
Step-by-step
- Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
- Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and salt and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously to prevent the eggs scrambling. Return the mixture to the saucepan and place over a low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil.
- Add the popcorn, blend with a stick blender then sieve the custard through a strainer. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the fridge.
- Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 4°C). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions.
- When the churning is completed, fold a handful (or as many as you want) of the butterscotch chips into the ice cream. Use a spoon or spatula to scrape it into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).
- Drizzle each portion with a little warmed sauce and decorate with the extra popcorn before serving.
Recipe taken from The Icecreamists book.
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