I had my first taste of this ice cream when I lived in Raleigh last year. I took the idea and added salted caramel sauce to it. And freshly popped popcorn.
This ice cream tastes like a buttered popcorn jelly bean- you know the type, we have all had them. Sweet and salty and buttery.
Jiffy Pop! Yes, it still exists. Jeff and I live a microwave-less life so it was the first step in the making of this ice cream.
Jiffy Pop and cream. It is time to infuse. This will turn into something sludgelike- totally fine. A strainer will remove all the lumps and bumps. Popcorn infused cream is heated along with egg yolks, sugar, salt and milk.
After a quick chill it is time to
Twenty-ish minutes later, top finished ice cream with this salted caramel sauce and some reserved pieces of popcorn.
It will complete your life.
2 c cream
8 c popped popcorn
2 c whole milk
6 egg yolks
2/3 c sugar
1/4 teaspoon salt
1. Heat cream to boiling, add popcorn and steep 10-15 minutes (while you are getting other ingredients ready)
2. In a medium bowl, whisk egg yolks to break; set aside
3. Over medium heat, combine milk, salt and sugar
4. While milk mixture is heating, mash popcorn mixture with a potato ricer (basically try and infuse the cream with as much popcorn goodness as possible... it will be thick!) then strain cream mixture to remove popcorn kernels
5. Add popcorn cream to milk mixture and bring to simmer
6. Temper egg yolks into milk by pouring a small amount of hot milk into the bowl with the yolks and whisking to bring them up to temperature; add warmed yolks to the pot on the stove
7. Stir ice cream base constantly until it reaches 180 degrees
8. Chill custard completely then freeze according to manufacturers instructions
9. Serve with salted caramel sauce and popcorn for garnish