Buttery Popcorn Ice Cream
Nealey Dozier

 

Buttery Popcorn Ice Cream

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Buttered popcorn ice cream: out there, yes, but addictive

Making ice cream from scratch is one of my all-time favorite kitchen activities. It's so much fun coming up with all sorts of flavors; once I nailed my ideal vanilla base, the sky was the limit.

One of my favorite flavors is bound to strike even connoisseurs as strange: buttery popcorn. I first tasted its perfection in sundae form at a dinner with fellow food writers last fall. After one taste of the popcorn ice cream sundae, I pulled it close and didn't let another bite out of my sight.

I had to work out my own version of popcorn ice cream (using that very same vanilla base), and I'm pleased with the results. I especially love when a recipe I develop transitions perfectly from restaurant to home. It just goes to show that any cook is capable of pastry chef-worthy desserts! Don't be afraid to branch out with this one. I promise the ice cream is fantastic -- the popcorn flavor is present but not overwhelming at all.

To gild the lily, I served mine with homemade Cracker Jack (I told y'all I was obsessed with this stuff) and caramel sauce. The pairing is so incredible that I just ate a bowl for breakfast. Now I just have to decide what's for lunch!

Buttery Popcorn Ice Cream

Makes 1 quart

2 cups heavy cream

2 cups whole or 2 percent milk, divided

6 cups popped buttered popcorn (see note)

6 egg yolks

2/3 cup sugar

1/4 teaspoon table salt

1/2 teaspoon pure vanilla extract

Heat cream and 1 cup of the milk in a heavy saucepan over medium heat until just scalded. Add the popped popcorn to the pan and let steep for one hour. Strain the popcorn milk through a fine mesh sieve into a large liquid measuring cup. Add enough of the remaining milk to make 3 cups total (about one more cup, give or take).

Return the milk to the saucepan and return heat to medium. While the milk is heating, 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. Pour the tempered (warmed) eggs back into the saucepan with the remaining milk.

Reduce heat to low/medium-low. Cook, 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. (You can stir occasionally at first, and more constantly towards the end, watching carefully to make sure the eggs don't scramble). Remove pan from the burner, stir in vanilla extract, and continue stirring for another minute or so to release some of the heat. Strain the cooked custard through a fine-mesh sieve, if desired.

Chill the mixture in the refrigerator until completely cool, stirring occasionally, about 2 hours. Freeze the custard according to your ice cream maker's instructions. For sundaes, serve with caramel sauce and homemade Cracker Jack.

Note: I used 1 (3.5 ounce) bag of Newman's Own Buttered Popcorn. This gives a very subtle popcorn flavor. If you want a more substantial popcorn punch, double this amount.

Ice Cream, American

 

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