Popcorn ice cream with popcorn brittle

Popcorn ice cream with popcorn brittle

By
From
How to Cook Desserts
Serves
4
Photographer
Peter Cassidy

Popcorn makes an unusual and delicious ice cream flavour – a treat for the whole family. If you do not have a very large saucepan with a lid, make the popcorn in 2 batches.

Ingredients

Quantity Ingredient

For the popcorn

Quantity Ingredient
75ml sunflower oil
75g popping corn

For the ice cream

Quantity Ingredient
200ml whole milk
200ml double cream
5 egg yolks
75g caster sugar
pinch salt
30g unsalted butter

For the brittle

Quantity Ingredient
oil, to grease
80g granulated sugar
60ml water
20g salted butter, chilled

Method

  1. First make the popcorn. Heat the oil in a very large saucepan over a medium heat. Add a few kernels of corn and put the lid on the pan. When the corn begins to pop, add the rest of the kernels and return the lid immediately. When the last of the added corn kernels begin to pop, turn the heat down a little and shake the pan occasionally to evenly distribute the heat. Leave the lid on until the corn finishes popping, then remove from the heat.
  2. For the ice cream, put the milk, cream and half the popcorn into a large saucepan. Bring to scalding point, then remove from the heat and leave to infuse for 2 hours.
  3. Pass the mixture through a fine sieve into a bowl, using a ladle to help push it through. Discard the squeezed out popcorn, return the infused milk and cream to the pan and bring to a simmer.
  4. Meanwhile, put the egg yolks in a bowl with the sugar and salt, and mix well. Pour in the hot infused milk and cream and stir well. Return the mixture to the rinsed out pan and cook over a low to medium heat, stirring constantly, until the custard thickens enough to coat the back of a wooden spoon; do not allow it to boil.
  5. Once thickened, immediately strain the custard through a sieve into a bowl and whisk in the butter. Leave to cool.
  6. Once cooled, churn the mixture in an ice-cream machine, then transfer to a plastic container and freeze overnight.
  7. To make the brittle, lightly oil a large baking sheet. Put the sugar and water into a medium pan and dissolve over a low heat. When all the sugar has dissolved, brush down the sides of the pan using a wet pastry brush and turn up the heat until the syrup is bubbling. Cook without stirring until it turns a deep golden caramel. Remove from the heat and immediately whisk in the butter.
  8. Add the remaining popcorn, quickly stir to coat it evenly in the caramel and tip the mixture out onto the oiled tray, in a fairly even layer. Leave to cool and harden.
  9. Transfer the ice cream from the freezer to the fridge 20–30 minutes before serving, to soften slightly, before scooping into a cold bowl. Break up the popcorn brittle and scatter over the ice cream to serve. Any extra brittle can be stored in an airtight container for up to a week, although it is unlikely that it will last that long…
Tags:
leiths
desserts
baking
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