PopCorn Ice Cream with Salted Caramel bites

I was lucky enough to marry a man who loves experimenting in the kitchen. Sometimes I'm on the receiving end of combinations like this, but then sometimes I come home to a complete gem. When Luke said he wanted to make popcorn ice cream, I was always going to be keen - if anything, a little surprised - as I am an avid popcorn lover, and him, not.

Coming home from work on Friday, I had barely put my bag down before I was offered a spoon 'to taste'. I was a little hesitant, but took the obligatory spoonful. Then another. And another. And another. Imagine the addiction of popcorn, combined with sweet ice cream and nuggets of salted caramel. There's just no saying no. We finished the entire batch by Sunday evening and already talking of having this on permanent standby in the freezer.  

I would have married him for this ice cream alone.

For the ice cream:
250ml milk
500ml cream
1/2 cup sugar
4 egg yolks
6 cups freshly popped corn (unsalted)
Place the milk, cream and sugar in a saucepan over a medium heat. Stir until the sugar is dissolved. Remove from the heat and add the freshly popped corn and allow to infuse for an hour, stirring occasionally.

Pass the mixture through a sieve to remove all popcorn. Whisk the egg yolks into the now cool milk and cream mixture. Place back in the saucepan over a medium-low heat, stirring constantly, until the custard has cooked and is thick enough to coat the back of a spoon.

Remove from the heat and allow to cool in the fridge. Once cool, churn according to your ice cream maker's instructions. Stir through the salted caramel nuggets just before you transfer it to an ice-cream safe container to freeze.
For the salted caramel:
Recipe from here

1/3 cup caster sugar
3 tbsp water
1/2 tbs butter
3 tbsp cream 
pinch of salt
Place the sugar and water in a saucepan over a medium high heat. Stir until dissolved, then discard the spoon. Swirl while the mixture bubbles. As soon as one spot in the pan turns brown, swirl to turn the entire pan a light golden brown and remove from the heat.

Add the butter, cream and salt - stir to incorporate. Pour into a greased and lined shallow baking tray and allow to cool. Cut into small nuggets once ready to incorporate into the ice cream.


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