20111121 DSC 48971 Caramel Popcorn Ice Cream

Popcorn Ice-cream

POPCORN- its irresistable smell and crunchy texture makes it a must on a night out at the movies. Standing in front of the counter, I would gaze at the  fluffy kernels spilling out of the metal cylinder, trying to spot for the most yellow colored ones. I even found the popping sound soothing. And when it is my turn at the counter, I still would not be able to decide whether to get the buttered or the caramel.

20111121 DSC 48421 Caramel Popcorn Ice Cream

Irresistable buttered popcorns

ICE CREAM-its sweet flavor, creamy texture and cold temperature refreshes the palate on any hot sunny day. It will put a smile on any kid’s face, replenish your stamina after a long walk and magically mend any broken heart. It’s the ultimate indulgence.

Mixing the two will be like a match made in food heaven. So why not give it a try? After all, I think it’s the perfect snack for a movie night at home!

Caramel Popcorn Ice-Cream

Makes about 2.5 cups
Adapted from Almost Bourdain

20111121 DSC 48951 Caramel Popcorn Ice Cream

popcorn ice-cream with caramel sauce

Popcorn ice-cream

250g skim milk
350g thickened / heavy cream
130g caster sugar
1/2 tsp pure vanilla extract
1 egg
60 g prepared buttered popcorn

Caramel sauce

180g caster sugar
200g whipping cream
2 tbsp butter
1/8 tsp salt

Making popcorn ice cream:

  1.  Heat the milk, cream, popcorn and half of the sugar in a saucepan until it starts to bubble. Remove and sit for 40 minutes until the popcorn has thoroughly infused its flavor into in the cream mixture (You can try to taste the milk mixture to test.)
  2.  Sieve through a fine mesh strainer to get the popcorn out.
  3. Whisk the other half of sugar, vanilla and egg in another bowl to a ribbon stage.
  4.  Once it has reached the ribbon stage, pour the cream mixture into the egg mixture while whisking it.
  5.  Pour the whisked mixture back into the pan and cook until it reaches a velvety custard consistency. Remove from heat.
  6. Pour into a bowl and let it cool to refrigerated temperature.
  7. Churn the mixture in an ice-cream maker. Put in freezer for at least 6 hours or until desired consistency.

Making the Caramel sauce:

  1. Spread the some of the sugar in a dutch oven or casserole on medium heat. Heat the sugar until they are just starting to melt around the edges. Do not stir at this point.
  2. Using a wooden spoon, gently stir the sugar so that the melted edges mix with the sugar in the center. Continue to stir even if the sugar starts to clump together.
  3. Once you don’t see any white sugar left, continue adding about 1-2 tbsp sugar and continue stirring. Repeat step 1 and 2 until all your sugar have been poured in.
  4. Once all the sugar have been poured in, continue to cook until the sugar turns deep brown/ amber and starts to smoke. Remove from heat.
  5. Slowly and carefully stir in about a quarter of the cream (Don’t be alarmed when the mixture bubble up furiously.)
  6. Continue to add in the cream bit by bit with one hand and stirring on the other (It’ll be good to have someone hold the pan while you are stirring and pouring.)
  7. Once all of the cream has been poured in. Stir in the butter and salt.  Taste and serve with ice cream.

Note: As mentioned on the original recipe, if you like your sauce a bit thinner or less rich, add 1/4 cup (60 ml) water.