Popcorn Ice-Cream

Popcorn Ice-CreamThis Popcorn Ice-Cream is so incredibly smooth and creamy though, admittedly, it can be a lot of hassle if you don’t have an ice-cream maker. I don’t because as far as I know, there are 2 types of ice-cream maker, one that you put in the freezer to allow cool and one that sits on the counter plugged in. The former is smallish but still way too big for my small freezer and the latter is way too big for my counter and at this stage I have nowhere in the kitchen where I could store one. There is also the liquid nitrogen route though I’m way too much of a klutz for that to not end in disaster, amputation or death. The old-school way of freezing the custard and blitzing it and repeating does the job fine for me. It takes at least 3 hours longer than the ice-cream maker method but for those 3 hours, you don’t need to do anything at all except blitz up some custard once an hour. The time might deter you from making it so often anyway which is probably a good thing!

Popcorn Ice-Cream

Ingredients

  • 125 ml double cream
  • 250 ml milk
  • 2 egg yolks
  • 100 g caster sugar
  • 1 pinch of sea salt flakes
  • 100 g toffee popcorn

Instructions

  1. Heat the cream and milk in a pan until it comes to a gentle simmer.
  2. In a large bowl whisk together the sugar and egg yolks until they are thick and pale in colour.
  3. Slowly, bit by bit, pour the hot cream/milk mixture into the beaten egg, whisking as you pour.
  4. When it is all incorporated, pour it back into the pan, add the salt and gently heat over the lowest heat stirring continuously until thickened slightly and it will coat the back of a wooden spoon. About 20 minutes.
  5. Add the popcorn and stir until all the popcorn has started to soften and dissolve. Then blitz with a hand blender or an immersion blender.
  6. Pass the custard through a sieve and allow to come to room temperature.
  7. If using an ice-cream maker, follow those instructions. If not, freeze in a freezer-proof container for about an horror until the sides of the custard become crystally.
  8. Blitz in a food-processor or with a hand blender until smooth and all the ice crystals have been broken and return to the freezer for another hour.
  9. Repeat the blitzing and freezing process another 2 times before leaving it in the freezer for at least 6 hours or overnight.
  10. Check how hard the ice-cream is before serving as you may need to let it thaw for 10 - 15 minutes or give it 30 seconds in the microwave.
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