This recipe is amazing, my opinion, but I do think it's amazing. The way the flavor of the popcorn really comes through, I was even surprised myself. I start by cooking the popcorn over the stove like my Mom use to do (occasionally), but you can always use microwave popcorn. Steeping the buttered popcorn in the milk really transfers the flavors into your base. Topping it all off with caramel and nuts, it's a perfect treat to close out the day.
Buttered Popcorn Ice Cream w/ Caramel
- 2 TB Canola oil
- 1/4 Cup Kernels
- 2 TB Butter
- 1/4 T Salt
Ice cream base
- 2 Cups Heavy cream
- 1 Cup Milk
- 14 oz. Condensed milk
- 1/2 Cup Sugar
- 2 Egg yolks
- 1/2 T Vanilla
- 4 TB Caramel Sauce
- 4 TB Pecans toasted
- In a large pot, add the oil and kernels over medium heat. Cover and shake back and forth every once and a while.
- Once you hear the first pop, shake the pot back and forth constantly. The pops will intensify and then will start to die down. When it sounds like the popping is done, remove from heat.
- Drizzle the melt butter over the popcorn and shake the pot, and toss to coat. Sprinkle in the salt and toss the popcorn again.
- Transfer all the popcorn to the blender (make sure there's not any kernels!), until the ice cream base is ready.
Ice Cream Base
- Combine all the ice cream base ingredients, except for the eggs, in a medium pot. Slowly heat to until little bubbles start to form along the edge of the pot. I start at low heat for maybe five minutes, then turn to medium heat, which only takes another 5-8 minutes. When the bubbles start, remove from heat.
- Now we will temper the eggs, which is essentially slowly cooking the eggs so they stay liquidy and don't scramble. Beat egg yolks in a bowl. Slowly, add some of the milk mixture into the eggs as you beat. This should be a thin stream as you beat, about 1/4 cup at a time. What you don't want to do is to dump the milk mixture into the eggs, because this will cook/scramble the eggs.
- After you've added a cup of liquid into the eggs, dump the egg mixture back into the pot and stir. Heat the mixture until it thickens. It should be thick enough to coat the back of a spoon, and if you run your finger across the spoon, the line should stay. I usually cook for 10 minutes.
- Pour the ice cream base through a fine mesh strainer, and into the blender. Allow the mixture to rest for a few minutes, then puree on high. Allow to cool.
- Pour the base through a strainer again, into a container. Refrigerate for at least 4-5 hours.
- Setup your ice cream machine and pour the base in. Churn the ice cream until smooth and creamy.
- Empty the ice cream into a container and place in the freezer overnight.
- To serve, scoop ice cream in a bowl, then top with caramel sauce and nuts. Enjoy!