The Icecreamists POPCORN ice cream recipe

Wednesday, July 25 2012 | by Suki P | 0 comments | Add Comment

My husband is rather addicted to ice cream. He has a ‘HABIT’ – much like my ‘shopping’ one – just more fattening, and erm…less expensive. Anyhoo, there is no one better to feed this habit of his, than the fabulous DEALER OF ICE CREAM PLEASURE – Matt O’Connor - founder of The Icecreamists.

Gelato, shmelato? PAH! This hunnies, is the REAL DEAL. I’m talking SOD 50 Shades of Grey – GIMME 50 tastes of this!

So, as I love feeding habits of any kind, Matt very kindly allowed me to bring you my FAVE recipe from his fabulous book The Icecreamists ’SMACK, CRACK AND POP’ POPCORN ICE CREAM. So named as it is SUPER ADDICTIVE! Perfect for you STYLE JUNKIES then!

YOU NEED….

250ml (8fl oz) full-fat milk • 125ml (4fl oz) double cream • 2 egg yolks • 88g (3¼oz) caster sugar • large pinch of sea salt • 75g (3oz) Butterkist Toffee Popcorn, plus extra for decorating • 1 handful mini butterscotch chips

• 20ml (¾fl oz) Dulce de Leche Sauce, warmed • ice cream maker

HERE’S WHAT DO DO….

1. Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.

2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and salt and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously to prevent the eggs scrambling. Return the mixture to the saucepan and place over a low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil.

3. Add the popcorn, blend with a stick blender then sieve the custard through a strainer. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the fridge.

4. Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 4°C). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions.

If making by hand, see the instructions on page 15.

5. When the churning is completed, fold a handful (or as many as you want) of the butterscotch chips into the ice cream. Use a spoon or spatula to scrape it into a freezer-proof container

with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).

6. Drizzle each portion with a little warmed sauce and decorate with the extra popcorn before serving. Popcorn boxes like this can be bought from Amazon.

AND NOW…..GO INTO A DARK CORNER AND…STUFF IT IN YOUR LIPSTICKED POUT WITH GLEE! YUM YUM!