Friday, December 9, 2011

Buttered popcorn ice cream with caramel sauce

In a recent issue of Bon Appetit magazine there was a recipe for "Buttered Popcorn Ice Cream Sunday."  Intrigued?  So was I! I've been on a sweet and salty kick lately and this recipe just screamed "MAKE ME!" Who was I to disagree with a poor innocent dessert.  It was everything I hoped for and then some.  I made some changes based on the ingredients I had on hand, but kept as close to the recipe as possible.  It really does taste like buttered popcorn and the caramel sauce just takes it over the top!

Buttered-Popcorn Ice Cream Sundae
8 Servings
adapted from a Recipe by Elizabeth Falkner

Caramel Sauce
1 cup sugar
2 tablespoons light corn syrup
1/8 teaspoon cream of tartar
2 tablespoons (1/4 stick) butter
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Buttered-Popcorn Ice Cream
2 cups popped popcorn  (I don't recommend using microwave popcorn!) I air popped mine.
1 1/2 tablespoons unsalted butter, melted
1 teaspoon kosher salt, divided
1 1/2 cups 2% milk  (using 2 cups whole milk would have produced a creamier texture but I added another     1/2 cup of cream to compensate for the lower percentage milk)
2 1/2 cups heavy cream
1/4 cup light corn syrup
5 tablespoons sugar, divided
8 large egg yolks

Caramel Sauce

Combine sugar, corn syrup, cream of tartar, and 1/4 cup water in a medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until dark amber in color, about 7 minutes.

Remove from heat; immediately add butter and stir until melted. Slowly add cream (mixture will bubble vigorously). Add vanilla and salt; whisk until smooth. DO AHEAD: Can be made 1 month ahead. Let cool completely. Cover sauce and chill. Rewarm slightly before using.

Buttered-Popcorn Ice Cream
Set a strainer over a large bowl; set aside. Place popcorn in another large bowl. Drizzle butter over and sprinkle with 1/2 tsp. salt; toss to coat. Add milk and cream; cover and let steep for 10 minutes. Stir in corn syrup and 1 Tbsp. sugar.  Purée popcorn mixture in a blender until smooth. Transfer to a large saucepan and bring to a simmer over medium heat.

Using an electric mixer, beat yolks, remaining 4 Tbsp. sugar, and remaining 1/2 tsp. salt in a large bowl until thick ribbons form. Gradually whisk hot popcorn mixture into yolk mixture. Return to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and an instant-read thermometer registers 175°.  Pour through strainer (important step, don't skip!) Cover and chill overnight.
Process in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze. DO AHEAD: Can be made 2 days ahead. Keep frozen.

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1 comment:

  1. what a wonderful treat - I would LOVE to try these - simply delicious and lovely photos
    mary x