Heston Blumenthal is a scientific culinary artist that has revolutionized the cooking industry. His UK restaurant, The Fat Duck, earned 3 Michelin Stars and was recognized #1 of the top 50 restaurants in the world in 2006. A huge fan of his out-of-the-box techniques, and especially his mouthwatering desserts, his popcorn ice cream was one of his creations that got me thinking. After I crossed Yotam Ottolenghi's Popcorn Ice Cream in Nopi, I knew that this would be the next dessert to test out in my kitchen. The results were amazing! The crunch of the caramel popcorn complemented that creamy cool buttery popcorn flavor beautifully. My kids and I finished the bin in less than an hour. Its the first time this winter I even explored my ice cream maker and I would do it again! Need I say more? TRY IT! You won't regret it!
|POPCORN ICE CREAM WITH CARAMELIZED POPCORN|
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Prep time 25 min | Freezing Time 2-3 hours or overnight | Makes 1 quart | Dairy
Adapted from Yotam Ottolenghi
2 cups heavy cream
2.5 cups whole milk, divided
140 grams of popcorn kernels
4 tbsp of unsalted butter
5 egg yolks
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract or vanilla bean
or store-bought Cracker Jack
Ground Pepper (optional)
1/4 60 g cup of superfine sugar
1 1/2 tbsp corn syrup
1 1/2 cup of popcorn
Popcorn Ice Cream
1. In a medium pot melt your butter on medium heat, pour your popcorn kernels inside and coat them thoroughly. Cover your pop and allow it to pop.This should take about 10 minutes total.
2. Remove your popcorn from the pot, using the same pot, pour your cream, milk and vanilla bean or extract on low-medium heat. Stir your liquids for 5 minutes. Avoid boiling your custard. The point is to infuse that vanilla flavor.
3. Take your hot liquid and pour it into your popcorn. Refrigerate it for 2 to 3 hours or overnight.
4. Remove your mixture from the fridge and strain it through a fine mesh sieve into a sauce pan. While the milk is being heated on medium heat, beat the egg yolks, sugar, and salt in a separate bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. When milk is hot but not scalded, add a cup to the egg mixture and whisk vigorously. Repeat until you have no more milk/cream mixture.
5. Reduce heat to low/medium-low. Cook your custard, whisking constantly, until the custard reaches 185°F on an instant-read thermometer and is thick enough to just coat the back of the spoon. Strain the cooked custard through a fine-mesh sieve, if desired.
6. Chill the mixture in the refrigerator until completely cool. Pour the mixture into your ice cream maker, churn for about 30 minutes. Freeze the custard for another hour to 2 hours.
7. Remove from the freezer 5 minutes before serving. Serve with caramel popcorn and ground pepper to taste.
1. In a medium nonstick pot, blend the superfine sugar and corn syrup for 6-7 minutes. Slowly swirling pan from time to time. Reduce heat to low-medium and add the popcorn.
2. Coat thoroughly for 1 minute. Remove from heat and allow to cool on wax paper. Once cooled, break the popcorn caramel apart.