Caramel Popcorn Ice Cream
Difficulty Rating 2/5
Who doesn’t love ice cream? Alot will not eat it though because it is so bad for us. As always in my blog, I never use full fat everything and always look for slightly healthier alternatives so we can enjoy good food all the time with a lot less guilt. Made to a standard double cream recipe this would yield over 4000 calories for the 800g/ml it produces. Whereas my version has almost half the calories. No taste is sacrificed, the only thing that suffers to a purest is one of texture. As without the cream it doesn’t have the unctuous virtuosity that it provides.
In order to do this I have swapped double cream for Jersey milk which tastes richer and milkier than cream anyway. I should then use 6 egg yolks to thicken the mixture. Egg yolks are essential, especially when not using double cream, as they act basically as an emulsifiser to bring all the ingredients together. Otherwise you would have sweet milk which when frozen would turn into a milk cube. Therefore it remains scoopable. I cut this in half by using 3 whole eggs plus a heaped tsp of cornflour. So you have plenty egg protein thickener and the cornflour helps to stop the custard curdling.
Ingredients: 750 ml Jersey Full Fat milk/ 3 eggs/ 50g Toffee Popcorn/ 100g sugar/ 25g unsalted butter/ pinch of salt/ 1 tsp vanilla extract/ 1 hp tsp cornflour/ 1/2 tsp instant coffee.
1) Bring the milk to a boil with most of the popcorn( save a couple of handfuls). Add the instant coffee and vanilla. Turn off the heat and let the milk cool. Strain, then keep milk warm.
2) In a silver based pan, add sugar with a tbsp of water. Turn up the heat to high. Cook until you can smell the caramel aroma and see the dark colour, add the butter and swirl the pan.( As shown here)
3) In a jug put eggs and cornflour whisk until combined and fluffy. Add some of the warm milk. Then put this all back into the remainder of the milk and add the caramel. Whisk slowly until the caramel has dissolved and milk turned a nice butterscotch colour. Put the pan on a low heat. You now need to be very patient and stir with a wooden or plastic spoon. Keep stirring so that the eggs don’t curdle. Keep heating for about 10mins, time it as it seems an age, and it should then all of a sudden become a beautiful thick custard consistency. Strain this into a jug/plastic container. It will catch any large pieces of egg, cornflour or caramel. Cover with clingfilm to prevent it forming a skin.
4) Then churn in an ice cream maker. Or do it the hard way and mix with a fork every hour once placed in a freezer(about 4x). Then once the ice cream is set, add the remaining popcorn to add a bit of texture to the finished dish.