For the ice cream:
1 1/4 cups heavy cream, plus more if needed
3/4 cup whole milk, plus more if needed
1/2 cup granulated sugar
1 tablespoon light corn syrup
1 tablespoon vanilla extract
1 bag popped extra buttery popcorn
8 egg yolks
For the caramel popcorn:
1 1/2 cups granulated sugar
1 bag popped extra buttery microwave popcorn
Pinch of kosher salt
Special equipment: ice cream maker
Directions:
1. To prepare the ice cream, combine the heavy cream, milk, 1/4 cup granulated sugar, corn syrup, and vanilla extract in a large sauce pot and bring to a boil over high heat, stirring to combine. The second it comes to a boil, remove it from the heat and stir in the bag of popped popcorn. Set aside and allow the mixture to steep and absorb the popcorn flavor for 20 minutes, stirring occasionally. After it is steeped, strain the mixture through a fine sieve, discarding the solids. Measure the strained liquid. You're shooting for a total of 2 cups liquid. If what you have is shy of that amount, add equal parts of heavy cream and milk until you get there. Return the liquid to the sauce pot and bring to a boil over medium-high heat, being careful not to scorch.
2. Combine the egg yolks and the remaining 1/4 cup sugar in a large bowl. Whisk vigorously until the mixture is frothy, light, and lemon yellow in color. As soon as the milk mixture reaches a boil, whisk it, in a slow and steady stream, into the egg and sugar mixture. Whisk until thoroughly incorporated, then return the mixture to the pot. Cook the custard mixture over medium heat, whisking constantly, until it reaches 180 F and coats the back of a spoon. (Be careful here. If the custard gets too hot or if you stop whisking, you could end up with a pot of sweet scrambled eggs.) Remove the custard from the heat, strain through a fine-mesh sieve, and refrigerate in a covered bowl overnight.
3. Meanwhile, prepare the caramel popcorn. Prepare and ice bath in advance, combining a large bowl of ice with a bit of water, to stop the caramel from cooking once it's prepared. In a medium sauce pot, heat 3/4 cup sugar over medium-high heat. Once it's melted, add the remaining 3/4 cup sugar. Stir gently with a flat-edged wooden spoon, being careful not to burn the sugar. The sugar is caramelized when it has turned a dark amber or light to medium brown color. At this point, remove the pot from the heat and immerse it in the water bath for 5 to 10 seconds. Remove from the bath and stir in the popcorn, gently stirring to fully coat. Pour the popcorn out onto a parchment lined sheet pan and spread out with a wooden spoon. Sprinkle lightly with kosher salt. When it's moderately cool (but not cold) remove the popcorn from the pan, breaking into individual kernels and discarding any unpopped corn.
4. To finish the ice cream, freeze the cooled custard according to your ice cream machine's instructions. After it's done setting up in the machine, stir in the caramel popcorn, reserving 1 cup for garnish. Return the ice cream to the freezer to harden. When it's reached ice cream consistency, serve. Place 2 or 3 scoops in each bowl and drizzle with the reserved caramel popcorn.
This is a fairly time intensive recipe to be warned. It was so much fun making it with Mitchell. He really helped me not miss any steps. (If you read most of my blog entries, you will see how this happens occasionally to me! I attribute this more to not reading ahead in the recipe though!) Anyways, our little adventure in ice cream making went well.
Overall, I give this recipe 4.0 out of 5 stars. I was surprised how good it tasted with such a weird combination of ingredients. The ice cream itself tastes a great deal like a custard and the caramel was surprisingly easy to make. Popcorn in the ice cream is seemingly easy to eat. You don't have to worry about the ice cream getting hard with the popcorn inside. The ice cream is soft and easy to eat. I now want to go to South Carolina and try the real deal. I wonder whether the real deal is as good as the recreation we made?
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