inspired by Saison restaurant


1 1/2 cups half and half

6 egg yolks

scant 2/3 cup sugar

pinch of salt

2 cups heavy cream

1/4 cup popcorn kernels (4 cups popped popcorn), popped in a paper bag in the microwave (2-3 minutes on full power) OR in an air popper (don't add salt or oil)


Whisk together half and half, yolks, sugar, and salt. Set aside.

Prepare a water bath. Place medium strainer (not too fine) over a medium-sized bowl. Immerse bottom of bowl in a larger bowl filled with ice and water. Set aside.

Heat heavy cream in a medium-sized saucepan. Turn off heat as it starts to boil. Whisk in popcorn one cup at a time until it's mostly dissolved. Strain through a medium strainer. Rinse out pot and reheat infused cream until just under the boil. Take off heat and slowly whisk into half and half/egg mixture. 

Pour back into the pot and cook on low heat. Stir with a wooden spoon until it thickens slightly. It's done when you drag your finger across the back of the wooden spoon and it leaves a trail.

Pour mixture through the strainer into the bowl that's over the ice bath. Leave bowl in the ice bath until the custard is cool. Stir every 10 minutes or so. Place saran wrap on top surface of custard to prevent a skin from forming. Refrigerate custard for several hours. Freeze ice cream according to manufacturer's directions. Freeze for a few hours before serving. Serve with caramel corn?