I would love to claim that I came up with this idea, but sadly I didn’t. I came across a new food blog, Almost Bourdain, amongst all the beautiful dishes, there was popcorn ice cream. This was a revelation, I needed to make it and I needed to make it now!
I skipped the caramel sauce, much as I love salted caramel I wanted to focus purely on the ice cream for now. I also just used the Orville Redenbacher’s Kettle Korn. Kettle corn is my favourite and we had these on hand, one bag yielded enough for the ice cream plus a little for me to snack on while I cooked!
The liquid is half cream and half milk, bring to a boil with half the sugar and the corn. It will look like there’s too much corn for the liquid but the kernels at the bottom will get soggy and squish down allowing slowly all the corn to be covered. Turn off and leave to steep, the recipe left it for just half an hour. I left it for about an hour and a half and the ice cream had a beautiful flavour.
Strain out the popcorn and bring the milk back to the boil. Mix the egg and sugar and continue making like a normal custard. When you strain the corn out you will notice the milk has almost an oily sheen to it, don’t worry, this doesn’t affect the flavour or mouthfeel of the ice cream at all, it’s probably what helped it form such a wonderful smooth texture.
Leave to cool overnight and churn following the manufacturer’s instructions.. the usual deal.
This tastes so much like popcorn thanks to the long steeping time that your mind gets confused, this flavour should be warm and crunchy, why is it smooth and cold? It’s fantastic though, I’m very happy with how it turned out.