Buttered Popcorn Ice Cream With Fleur De Sel Caramel Sauce |
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Prep Time: 480 Minutes Cook Time: 30 Minutes |
Ready In: 510 Minutes Servings: 4 |
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Butter-flavored ice cream infused with the flavor of real popcorn. Adapted from Garrett's Table ( ). Fleur de Sel Caramel Sauce adapted from Ingredients:
1 tablespoon vegetable oil |
1/2 cup raw popcorn |
1 1/2 cups heavy cream |
2 1/2 cups whole milk |
3/4 cup sugar |
1/4 teaspoon table salt |
1/2 teaspoon butter flavor extract |
1/2 cup water |
1 cup white sugar |
1 cup heavy cream |
8 tablespoons unsalted butter (1 stick) |
1 teaspoon fleur de sel or 1 teaspoon kosher salt |
Directions:
1. Prepare popcorn using oil, as directed in your popper, or place oil in a large pot with a lid. Add kernels and cover. Place over medium to medium-high heat. Shake occasionally to prevent burning. When popping slows to 3-5 seconds between pops, remove pot from burner. Allow to cool 1-2 minutes. Meanwhile, bring cream and milk to a simmer. Add the popcorn and simmer 10 minutes. Pass through a fine-mesh sieve or chinois. Add sugar, salt and extract and stir to dissolve. Cover tightly and refrigerate 3-4 hours.
2. Pour base into ice cream freezer; freeze according to manufacturer instructions. Transfer to a container which has been chilled in the freezer. Place a layer of plastic wrap over the ice cream before covering tightly. Freeze until hard, 2-4 hours, before serving.
3. For the sauce, place water and sugar in a medium-large saucepan over medium heat. When sugar is dissolved, turn the heat up to medium-high and simmer about 10 minutes, until it turns amber. Watch closely, as it can burn quickly. When sufficiently brown, turn heat down to medium-low and add cream; it will bubble up, so use a large enough pot to prevent spillovers. Off heat, stir in butter and salt. Serve over buttered popcorn ice cream.
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