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Popcorn Blizzard Popcorn Ice Cream with Fleur de Sel Caramel Sauce Recipe

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Popcorn Blizzard Popcorn Ice Cream with Fleur de Sel Caramel Sauce
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Ingredients
13
Count
Nutrition
433
Calories
Total time
50
Minutes
Comments Print recipe

Ingredients:

  • 2 cups heavy cream
  • 2 cups sugar
  • 1/2 tsp butter extract
  • 8 tbsp butter
  • 2 cups packed brown sugar
  • this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Directions:

  1. In a heavy cast iron pot, heat milk, cream, and 1 cup sugar in a saucepan. Cover top of cream mixture completely with prepared popcorn. When popcorn starts to melt into mixture, sprinkle some more popcorn on top. When the mixture starts to bubble, remove off of heat and set aside for 30 minutes so the popcorn infuses its flavor into the cream mixture.
  2. Strain popcorn mixture through cheesecloth or a mesh strainer and squeeze the mushy popcorn flavor back into the cream mixture.
  3. Whisk together the 1 cup sugar, vanilla bean, butter extract, and eggs in a bowl.
  4. Still whisking, pour the cream mixture into the egg mixture and pour this back into the cleaned-out pan. Cook until cream thickens on medium-low heat (You don't want to over cook the eggs because it will leave an egg flavor. Do not leave unattended.)
  5. With a silicone spatula, scrape vanilla beans off of the pot and keep stirring all the flavors together. If vanilla beans clump up just break apart on the interior of the pot. When mixture thickens, remove from heat.
  6. Put pot into a bowl of ice water. Let cool completely.
  7. Churn in an ice-cream maker according to manufacturer's instructions. Take bucket and put into freezer for at least 5 hours.
  8. To prepare the Fleur De Sel Caramel sauce, mix butter, brown sugar, half-n-half, and salt in a saucepan over medium-low heat. Cook while stirring or whisking gently for 10 minutes allowing for the brown sugar to dissolve and for the mixture to thicken. Add vanilla and cook until it thickens further. Turn off heat and pour sauce into whatever you plan to serve it in. Allow cooling until the sauce is just warm. Serve over ice cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 432.57 Kcal (1811 kJ)
Calories from fat 259.18 Kcal
% Daily Value*
Total Fat 28.8g 44%
Cholesterol 123.88mg 41%
Sodium 128.49mg 5%
Potassium 407.21mg 9%
Total Carbs 35.67g 12%
Sugars 33.42g 134%
Protein 9.12g 18%
Vitamin C 2.8mg 5%
Vitamin A 0.1mg 4%
Iron 0.2mg 1%
Calcium 282.5mg 28%
Amount Per 100 g
Calories 362.64 Kcal (1518 kJ)
Calories from fat 217.27 Kcal
% Daily Value*
Total Fat 24.14g 44%
Cholesterol 103.85mg 41%
Sodium 107.71mg 5%
Potassium 341.38mg 9%
Total Carbs 29.91g 12%
Sugars 28.01g 134%
Protein 7.65g 18%
Vitamin C 2.3mg 5%
Vitamin A 0.1mg 4%
Iron 0.1mg 1%
Calcium 236.8mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.1
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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