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Popcorn Ice Cream

Camilo, one of our beloved sandwich dudes, has once again blown our minds with one of his creations. This time, it's a popcorn flavored ice cream that is now the only thing we want to eat and the only edible we can think about. Rich, creamy, and surprisingly nutty, this unusual ice cream tastes like something that's been churned out of the kitchen at Momofuku's Milk Bar. It's truly unforgettable so you should definitely make it… summer or not.  

popcorn-ice-cream-post
popcorn-ice-cream-post

Popcorn Ice Cream with Caramel and Almond popcorns and Caramelized Apples. (Yield 8 portions)

Ingredients

For Ice Cream (makes 1 quart) - 3 cups whole milk - 3 cups heavy cream - pinch of salt - 300 grams sugar - 1/4 cup condensed milk - 6 egg yolks - 1/2 cup popcorn kernels

For Caramel and Almond Popcorn - 1/4 cup popcorn kernels - 1/2 Tablespoon frying oil - 1/4 cup butter - 1/2 cup brown sugar - 1/4 teaspoon salt - 1/8 cup corn syrup - 1/4 teaspoon baking soda - 1/4 cup almonds, coarsely chopped

For Caramelized Apples - 2 whole apples (cut into 16 slices each) - 1 Tablespoon frying oil - 1 Tablespoon butter

Instructions

For Ice Cream 1) On a large pot with a tight fitting lid pop the kernels (1/2 cup + 1/4 cup) with the frying oil at medium to high heat making sure not to burn them, remove from heat and separate a portion for the caramel popcorn. 2) On a separate pot heat the cream, milk, half of the sugar and salt, bring to a boil and turn of.  Pour the remaining popcorn into the hot liquid, let it steep for 45 minutes covered. Then strain all the liquid making sure you get 1 quart, if you are short on liquid add some more milk. 3) Return the strained liquid to a pot, add the condensed milk and bring to a boil, reduce heat.  In a bowl, beat the egg yolks with the remaining sugar until creamy. Slowly temper the eggs with the hot liquid mixture by pouring the liquid slowly into the egg mixture and whisking vigorously, once all is poured, return the mixture to the pot and cook it at medium-low temperature until it reaches a "nape" consistency (like a loose mayo). 4) Strain onto a bowl over an ice bath and fully chill the mixture. 5) Spin it in your ice cream machine following the manufacturer's instructions.

For Caramel and Almond Pop Corn 1) Turn oven to 200 degrees F. 2) In a bowl mix the reserved popcorn with the chopped almonds. 3) Combine the butter, brown sugar, salt, and corn syrup in a pot.  Bring to a boil and mix well for about 5 minutes.  Turn the heat off and add the baking soda, stirring well. 4) Pour hot liquid into bowl with popcorn, mix well until every kernel is coated with some caramel. 5) Spread mixture onto a baking sheet and place in oven for about 1 hour making sure to turn it over every 15 minutes. 6) Remove from oven and let cool.

For Caramelized Apples 1) In a pan add the oil and turn heat to medium temperature. 2) Place the apple slices on each side for about 2 minutes until golden brown.  Finish by adding the butter to the pan and letting it slightly brown, make sure all slices are coated with butter. 3) Place slices in an absorbent towel, serve.