Name: Popcorn Ice Cream
Prep time: 20 min
Cook time: 257 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 300 ml full cream milk; 300 ml thickened cream; 200 g caster sugar; 1 tsp vanilla extract; 1 large egg; 200 g buttered popcorn

recipes.zone

Add recipe Sign in

Setting the table…

Popcorn Ice Cream Recipe — Recipes Zone

Method

10 steps · 45 min

01
Simmer the Popcorn Cream
In a saucepan, combine the milk, thickened cream, 100g of caster sugar, and buttered popcorn. Heat this mixture over medium heat, stirring occasionally, until it just begins to simmer around the edges.
02
Infuse the Popcorn
Remove the saucepan from the heat. Let the popcorn steep in the warm milk mixture for 30 minutes to 1 hour, allowing its flavor to fully infuse into the liquid.
03
Strain the Infusion
Strain the popcorn-infused mixture into a large bowl. Press down firmly on the popcorn to extract every last drop of liquid and flavor. The liquid will smell quite strong at this stage, but the intensity will mellow as it goes through the churning and freezing process.
04
Whisk Egg and Sugar
Meanwhile, in a separate bowl, whisk the large egg, the remaining caster sugar (100g), and vanilla extract until the mixture is light and fluffy.
05
Combine and Return to Pan
While continuously whisking the egg mixture, slowly pour in the warm, strained cream mixture. Once combined, pour the entire mixture back into a clean saucepan.
06
Cook the Custard
Set the saucepan over medium-low heat. Stir the custard constantly with a spoon or spatula until it thickens enough to coat the back of a spoon, which should take roughly 6-7 minutes. Don't let it boil.
07
Cool the Custard
Pour the cooked custard into a steel bowl. Let it cool at room temperature for about 10 minutes.
08
Chill the Custard
Place a piece of cling wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the custard for at least 3 hours, or ideally, overnight, until it is thoroughly chilled.
09
Churn the Ice Cream
Once the custard is completely chilled, remove it from the fridge. Churn the mixture in your ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
10
Serve
Serve the popcorn ice cream immediately, or transfer to an airtight container and freeze until firm. Top each serving with extra buttered popcorn and a sprinkling of sea salt.

Start cook mode

Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	473kcal	24%
Fat	22g	31%
Carbohydrate	63g	24%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Eggs	Contains
Milk	Contains
Gluten	May contain

Reviews

None yet

0.0/ 5

0 reviews

Leave a review

Cooked it? Tell the kitchen.

No reviews yet

Be the first to cook this and tell the rest of us how it went.

Popcorn Ice Cream Recipe

Provençal Omelette Cake

Beef Asado

Slow-roasted ham with lemon, garlic & sage

About this recipe

Similar recipes

Method

Simmer the Popcorn Cream

Infuse the Popcorn

Strain the Infusion

Whisk Egg and Sugar

Combine and Return to Pan

Cook the Custard

Cool the Custard

Chill the Custard

Churn the Ice Cream

Serve

Nutrition

Allergens

Reviews

Baked Bbq Chicken Legs