Popcorn and salted caramel ice cream

A recipe from www.phuocndelicious.com


Adapted from The Perfect Scoop by David Lebovitz

Makes 1L (about 1 quart)


Popcorn ice cream

50g butter

1/4 cup corn kernels

(Alternatively, use 50g (buttered, optional) popcorn instead)

1 1/2 cup full cream milk

1 1/2 cup thickened cream

6 egg yolks

1/2 cup sugar

Salted caramel

1 can of sweetened condensed milk

2 tsp salt


For the ice cream

  1. Melt butter in a 2L saucepan over medium heat
  2. Add popcorn and cover
  3. Shake saucepan regularly until popping ceases
  4. Remove from heat and discard any unpopped kernels or burnt popcorn
  5. Warm the milk, cream and popcorn in another saucepan over medium heat for 5-10 minutes
  6. Remove from heat and allow popcorn to infuse for at least 15 minutes
  7. Whisk egg yolks and sugar together until light and fluffy
  8. Strain the popcorn milk mixture into the egg yolk, stirring to lighten the egg yolks
  9. Place the mixture back into the saucepan over medium heat, stirring constantly and scrapping the bottom as you stir until the mixture thickens and coats the back of a spatula (about 10 minutes)
  10. Place mixture over an ice bath, stirring constantly until the mixture cools
  11. Chill the mixture thoroughly in the refrigerator for 2 hours or overnight
  12. Freeze the mixture in ice cream machine for about 20 minutes according to manufacturer's instructions
  13. Drizzle or place small chunks of the salted caramel through the ice cream
  14. Freeze for at least 1 hour to firm up before serving

For the salted caramel 

  1. Place the can in a saucepan and submerge completely under water
  2. Boil for 1.5 hours (covered); checking ever 30mins on the water level and top up if needed
  3. Alternatively, boil the can fully submerged in a pressure cooker for 30mins OR buy a can of ready-made caramel
  4. Heat 1/4 cup of caramel with salt over medium heat, stirring until salt dissolves completely
  5. Cool caramel slightly before incorporating into ice cream