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Author Notes: This recipe started as a Sassafras Popcorn Ice Cream, two flavors which go surprisingly well together. I later dropped the Sassafras due to availabilty (to replicate, steep 1/2 cup sassafras bark with the popcorn in the cream.
This ice cream is best served with caramel popcorn as a garnish. —TheEffinChef
Makes about a quart
cups Heavy Cream
Bag of popped popcorn, "butter" flavor
- Combine the cream, milk, salt, and popped popcorn (theater-style flavor works best) to a heavy bottom pan and bring to a simmer over medium heat, do not boil. Remove from heat, and let popcorn steep in the cream mixture for 2 hours. (any longer and the popcorn will begin to dissolve into the base, not ideal.)
- Mix together the egg yolks and sugar, beat with a whip until pale.
- Strain out popcorn from the cream mixture with a fine sieve. Mix the cream into the whipped eggs. (The cream should be cool enough by now that tempering is unnecessary.)
- Return the base to the stove in the heavy bottomed pot and cook over medium-low heat, constantly stirring. The base should eventually cook to a custard and be able to coat the back of a spoon. Remove from heat.
- Strain out the base once more (in case of minor curdling). Allow the ice cream base to cool down to at least room temp, although refrigerator temp is best. Add to ice cream maker and follow manufacturers instructions. Please enjoy responsibly. This ice cream makes a quart. A quart is not one portion!
- This recipe was entered in the contest for Your Best Ice Cream