Popcorn Ice Cream with Salted Butter Caramel Sauce

This is yet another recipe that is inspired by Masterchef. One of the contestants, Skye, made a popcorn dessert during one of the challenges that involved a carnival theme.

I love my popcorn to be drizzled with caramel sauce. Naturally, I need a good caramel sauce to go with it. This salted butter caramel sauce by David Lebovitz is no doubt the best I have ever tasted. Drizzle as much as you can handle! Let it turn back the clock, back to your childhood, when you were little, holding your parents hands, roaming through the carnival grounds, bemused by the rides, lights and sounds and stuffing yourself with a bucket full of caramel drizzled popcorn.

You may or may not know that I have been battling a long term back and neck injury which doesn't allow me to sit in front of my computer for a long time. There are ups and downs, good and bad days. I try to keep my posts regular as it's my joy to share my favourite recipes with you all. However, on days that my back doesn't allow me to, I have to cut down on my desk time. This has recently impacted my ability to reply to your comments and to leave comments on your blogs. Rest assured that I read and value every single one of your comments and feedback.

Popcorn Ice Cream Recipe

Ingredients

300 ml full-fat milk
300 ml thickened / heavy cream
200 g caster sugar (150 g if you don't have a sweet tooth)
1/2 tsp pure vanilla extract
1 egg
60 g prepared buttered popcorn
Salted butter caramel sauce (*recipe follows)

Method

1. Heat the milk, cream, popcorn and half of the sugar in a saucepan until it's just below the boiling point and starts to bubble. Remove and sit for 30 minutes until the popcorn has thoroughly infused its flavour into in the cream mixture.
   
   

   

2. Strain through cheesecloth or a fine mesh strainer.
   
   

   

3. Whisk together the other half of the sugar, vanilla and egg in a bowl to a ribbon stage.
4. Still whisking, pour the cream mixture into the egg mixture and pour this back into the cleaned-out pan and cook till a velvety custard.
5. When it's thickened, take it off the heat.
6. Pour into a bowl and let it cool
7. Churn in an ice-cream maker according to manufacturer's instructions.
8. Serve with salted butter caramel sauce.

Salted Butter Caramel Sauce Recipe
(Adapted from David Lebovitz's The Sweet life of Paris)
Makes about 2 cups (500 ml)

Ingredients

2 cups (400 g) sugar
1 2/3 cups (400 g) heavy cream
2 tbsp (30 g) salted butter
1/4 tsp fleur de sel or coarse sea salt (or to taste)

Method

1. Spread the sugar in an even layer in a large metal Dutch oven or casserole, at least 6 quarts (6 L). Set over moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.
2. Using a wooden spoon or heatproof spatula, begin gently stirring, encouraging the melted sugar around the edges toward the center and delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going; it will melt completely as it turns amber.
3. Continue to cook until the sugar turns deep brown and starts to smoke. (Don't worry about any large chunks of caramel.) The darker you can cook the sugar without burning it, the better the final sauce will taste. It's ready when it's the colour of a well-worn centime, or penny, and will smell a bit smoky.
4. Remove from heat and quickly stir in about a quarter of the cream. The mixture will bubble up furiously, so you may wish to wear an oven mitt over your stirring hand. Continued to whisk in the cream, stirring as you go to make sure it's smooth. Stir in the butter and salt. Serve warm. If you like your sauce a bit thinner or less rich, add 1/4 cup (60 ml) water.

Storage: The sauce can be made up to one month in advance and kept refrigerated. Rewarm the caramel in a small saucepan over low heat or in a microwave.