There's no interesting backstory for this one, outside of me sitting eating a buttered popcorn Jelly Belly and thinking 'This would make a tasty ice cream'. Google showed me there was plenty of buttered popcorn ice cream recipes about though and so I decided to mix it up and go for toffee popcorn ice cream instead.
The results were definitely worthy of a post, chock full of toffee popcorn flavour but without those annoying bits that get stuck in your teeth - just rich and creamy popcorn smoothness. Having witnessed how much flavour you can leach from things with a simmer, soak and strain I reckon this could be the start of some ice-cream experientation.
Toffee Popcorn Ice Cream
Makes just over a pint
300ml semi-skimmed milk
250ml double cream
75gr toffee popcorn (I used Butterkist)
80gr unrefined caster sugar
3 medium egg yolks
Put the milk, cream, half the sugar and the popcorn in a saucepan and bring just to the boil. Turn off the heat and let it infuse for 30 minutes. Pass the mixture through a muslin lined sieve to get all the popcorn out, giving it a good squeeze to get all the flavour.
Beat the egg yolks with the remaining sugar until pale. Add in the strained milk mixture, beating all the time. Pour it back into the saucepan and warm gently, probably for getting on 10 minutes, until it is thick enough to coat the back of a spoon, be careful not to boil as it could curdle the eggs.
Pour into a metal bowl and place this in a larger bowl that is full of iced water. Stir for a couple of minutes to help cool. Once cool you can remove from the ice water.
Cover and put into the fridge until really cold, at least a few hours or overnight.
Churn the cold custard in your ice cream machine until it is thick, then scrape into a container and freeze.