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Popcorn Ice Cream with Salted Caramel Sauce

Recipe byijeynes
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Ingredients: 

ICE-CREAM
1 tbsp sunflower oil
100g raw popcorn kernels
350ml single cream
500ml whole milk
4 large egg yolks
100g caster sugar
SALTED CARAMEL SAUCE
110g caster sugar
50g butter, cubed
150ml single cream
Sea salt

  1. FOR THE ICE-CREAM
  2. Cook the popcorn according to the instructions on the packet.
  3. Put the cream, milk and pop corn into a heavy based saucepan and bring to the boil. Turn off the heat and allow to cool and infuse for an hour.
  4. Whisk the egg yolks and sugar together in a large bowl until thick and pale in colour. Strain the milk and cream mixture into a clean bowl, pressing down on the popcorn to squeeze out any remaining liquid. Discard the popcorn. Return the infused milk to the saucepan and bring to the boil. Slowly pour the infused milk on top of the egg and sugar mixture, whisking continuously.
  5. Rinse out the saucepan and pour in the mixture from the bowl and add a pinch of sea salt. Place the pan over a medium high heat, stirring continuously until it thickens and coats the back of a wooden spoon. Pour the custard into a clean bowl, cover and allow to cool completely.
  6. FOR THE SALTED CARAMEL SAUCE
  7. Add the sugar to a heavy based medium saucepan with 2 tbsp water. Place on a medium high heat and do not stir only swirl the pan occasionally until the sugar turns amber. Remove from the heat and add the cream and butter, whisking until no lumps remain. Add a 1/2 tsp sea salt flakes. Place the caramel in a clean bowl and allow to cool.
  8. Churn the custard in an ice-cream machine until the blade stops. Ripple half of the caramel sauce through the ice-cream and then place the ice-cream in a suitable container for the freezer and freeze until firm.
  9. Serve with the remaining sauce and caramel popcorn.

 

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