I’m an ice-cream snob but there are few that I really enjoy. I love Missy Moo’s ice-creams which are made here in my hometown (so sad to read on Facebook that they are closing down completely, I will certainly miss them!), I’m a fan of the brown bread and peanut butter combination at Murphy’s Ice-cream and my guilty pleasure is an occasional mint feast. I most definitely don’t eat Cornettos anymore since I watched Chub be challenged for his by a very evil monkey in the Botanical Gardens in Penang. I do however have an ice-cream machine, a very small one but every so often I take it out for a little bit of experimenting. It’s great for churning up some frozen yogurts, for a quick summer dessert I love churning some Greek yogurt and then throw in some broken merginue pieces and lemon curd. The large pots of Glenilen Farm and Glenisk with the natural yogurt on top and fruit compote on the bottom are brilliant – churn the natural yogurt and then once semi frozen ripple through the compote before freezing until firm and serving. Delicious and such a quick dessert.
When I came across a recipe for popcorn flavoured ice-cream in Delicious Magazine is rippled with a salted caramel sauce I couldn’t resist trying. It only took me about a year to get around to trying it but I definitely don’t think you should wait that long!
(I am a little late in mentioning this here but I appeared on RTE’s The Take Over last week – if you are in Ireland and fancy watching the show then head over to RTE Player)
- 1 tbsp sunflower oil
- 100g raw popcorn kernels
- 350ml single cream
- 500ml whole milk
- 4 large egg yolks
- 100g caster sugar
- SALTED CARAMEL SAUCE
- 110g caster sugar
- 50g butter, cubed
- 150ml single cream
- Sea salt
- FOR THE ICE-CREAM
- Cook the popcorn according to the instructions on the packet.
- Put the cream, milk and pop corn into a heavy based saucepan and bring to the boil. Turn off the heat and allow to cool and infuse for an hour.
- Whisk the egg yolks and sugar together in a large bowl until thick and pale in colour. Strain the milk and cream mixture into a clean bowl, pressing down on the popcorn to squeeze out any remaining liquid. Discard the popcorn. Return the infused milk to the saucepan and bring to the boil. Slowly pour the infused milk on top of the egg and sugar mixture, whisking continuously.
- Rinse out the saucepan and pour in the mixture from the bowl and add a pinch of sea salt. Place the pan over a medium high heat, stirring continuously until it thickens and coats the back of a wooden spoon. Pour the custard into a clean bowl, cover and allow to cool completely.
- FOR THE SALTED CARAMEL SAUCE
- Add the sugar to a heavy based medium saucepan with 2 tbsp water. Place on a medium high heat and do not stir only swirl the pan occasionally until the sugar turns amber. Remove from the heat and add the cream and butter, whisking until no lumps remain. Add a 1/2 tsp sea salt flakes. Place the caramel in a clean bowl and allow to cool.
- Churn the custard in an ice-cream machine until the blade stops. Ripple half of the caramel sauce through the ice-cream and then place the ice-cream in a suitable container for the freezer and freeze until firm.
- Serve with the remaining sauce and caramel popcorn.