Introducing Popcorn Ice: A Delicious Fusion of Sweet and Salty! Indulge in the ultimate snack sensation with our innovative creation, Popcorn Ice. This unique frozen treat combines the classic buttery goodness of popcorn with a refreshing icy twist. Experience the delightful contrast of flavors as you savor every bite of this irresistible sweet and salty delight. Get ready to embark on a tantalizing taste adventure with Popcorn Ice – a truly perfect blend for popcorn and ice cream lovers alike!

Creamy Popcorn Ice Cream

This homemade ice cream flavor is a unique and addictively good treat. It combines the creamy texture of traditional ice cream with a lightly salty and sweet flavor, reminiscent of buttered popcorn. The recipe starts by sautéing corn in butter and vegetable stock to create a flavorful base. This mixture is then blended until smooth and combined with a custard base made from cream, salt, sugar, and egg yolks.

The ice cream mixture is chilled, then churned in an ice cream maker until thick and creamy. Finally, it is frozen for at least 2 hours to firm up before serving. The ice cream can be enjoyed on its own or topped with caramel corn or kettle corn for extra sweetness.

If you don’t have an ice cream maker, you can still make this recipe by freezing the mixture in ice cube trays and blending it with heavy cream when ready to eat. The eggs in the custard base add flavor, prevent ice crystallization, and create a smooth and creamy texture. However, if you prefer not to use eggs, there is also a vanilla ice cream base recipe provided without eggs.

Don’t Forget the Ice Cream Scoop!

If you’re planning to make this delicious popcorn ice cream, don’t forget to have a good ice cream scoop on hand. The author recommends a heavy-duty stainless steel scoop that is easy to grip and makes scooping the ice cream a breeze. With the right scoop, you can easily serve up perfectly shaped scoops of creamy popcorn goodness.

While it is possible to make this popcorn ice cream without an ice cream maker, the author highly recommends investing in one for the best results. Using an ice cream maker helps to churn the mixture and freeze it faster, resulting in a super creamy texture. The Cuisinart 1.5 quart ice cream maker is recommended by the author for its reliable performance and neat appearance. However, if you don’t have an ice cream maker, there are instructions provided on how to make it without one.

Eggs play an important role in making delicious ice cream. They add flavor, prevent ice crystallization, and create a smooth and creamy texture. In this popcorn ice cream recipe, egg yolks are used as part of the custard base. If you prefer not to use eggs, there is also a vanilla ice cream base recipe provided without eggs.

Ingredients You’ll Need

– Popcorn: Use regular butter microwave popcorn, avoiding extra butter or extra salt versions.

– Sweet corn: You can either cut the corn off an ear of fresh sweet corn or use a can of corn with the juice removed.

– Butter: Sauteeing the corn in butter gives it an extra boost of buttery flavor. Salted butter is recommended.

– Vegetable stock: Cooking the corn in vegetable stock adds delicious savory flavors to the ice cream.

– Heavy cream: Use heavy whipping cream for the creamiest texture.

– Whole milk: Whole milk is preferred for richness and flavor.

– Egg yolks: Set the eggs and milk out at room temperature before using them in the recipe.

What Ice Cream Maker to Use?

If you’re looking to make this popcorn ice cream, it is recommended to use an ice cream maker. The author suggests investing in the Cuisinart 1.5 quart ice cream maker or the slightly more professional Cuisinart ICE-70 Electronic Ice Cream Maker. These machines help churn the ice cream mixture to make it freeze faster and create a super creamy texture.

However, if you don’t have an ice cream maker, there is an alternative method provided. You can mix in only half of the heavy cream and pour the mixture into ice cube trays to freeze until solid. When ready to eat, blend the frozen ice cream cubes with the remaining heavy cream until smooth.

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The choice of using an ice cream maker or not depends on personal preference and equipment availability.

How to Make Popcorn Ice Cream

To make popcorn ice cream, you will need regular butter microwave popcorn, fresh sweet corn or canned corn, butter, vegetable stock, heavy cream, whole milk, and egg yolks.

First, sauté the corn in butter until softened. Add vegetable stock and reduce it down by half. Remove from heat and chill completely.

Pop the popcorn according to the instructions. Add half of the popcorn to the chilled corn mixture and stir it together.

In another saucepan, combine milk, salt, and half of the sugar. Simmer the mixture until it is just below boiling point. Remove from heat.

Slowly add a drizzle of the milk mixture to the egg yolks in a separate bowl to temper them. Pour the tempered egg mixture back into the saucepan with the milk mixture and simmer for about 3 minutes.

Pour the cooled custard mixture into the bowl with the corn mixture and refrigerate until cold.

When ready to churn the ice cream, add heavy cream to the custard mixture and pour it into an ice cream maker. Churn for about 10-15 minutes until thickened.

Transfer the churned ice cream into a freezer-safe container and let it firm up in the freezer for at least 2 hours before serving.

You can serve this popcorn ice cream with additional popped corn on top or even caramel corn or kettle corn for extra sweetness. Enjoy!

Step One: Cook the corn mixture

Step One: Cook the corn mixture
In a saucepan over medium heat, sauté the butter and corn until softened, about 10 minutes. Add vegetable stock and cook until reduced by half, about 10-15 minutes. Remove from heat.

Step Two: Chill the corn mixture
Pop the popcorn and add half of it to the corn mixture. Stir to combine and cover the mixture. Place in the refrigerator and chill completely.

Step Three: Prepare the custard base
In another saucepan over medium heat, combine milk, salt, and half of the sugar. Stir constantly until it reaches a simmer, but do not let it boil. Remove from heat.

Step Four: Temper the eggs
In a small bowl, whisk together egg yolks and remaining sugar. Slowly drizzle in 1/2 cup of the milk mixture into the egg mixture to temper it. Pour the tempered egg mixture back into the saucepan with the milk mixture. Simmer over medium heat for about 3 minutes, but do not let it boil.

Step Five: Combine custard and corn mixtures
Pour the cooled custard mixture into the bowl with the chilled corn mixture. Stir well to combine. Refrigerate for at least 2 hours until cold.

Step Six: Churn the ice cream
When ready to churn, add heavy cream to the custard-corn mixture. Pour it into an ice cream maker and churn for about 10-15 minutes until thickened.

Step Seven: Freeze and serve
Transfer the churned ice cream into a freezer-safe container. Allow it to firm up in the freezer for at least 2 hours before serving. Serve with additional popped popcorn on top if desired.

Note that this recipe requires an ice cream maker for optimal results, but there is an alternative method provided in which you can use ice cube trays and a blender if you don’t have an ice cream maker.

Step Two: Add the popcorn, blend, and strain

Step Two: Add the popcorn, blend, and strain

In this step, you will add the popcorn to the corn mixture and blend it until smooth. Start by popping the popcorn according to the microwave instructions. Once popped, add half of the bag of popcorn to the corn mixture and stir it together. Then, transfer the corn mixture to a blender and blend until smooth. To remove any solids, strain the mixture through a fine mesh sieve. This will ensure a smooth texture for your ice cream.

Step Three: Prepare the custard base

Now it’s time to prepare the custard base for your ice cream. In another saucepan over medium heat, combine the cream, salt, and half of the sugar. Stir constantly as you bring it just to a simmer, making sure not to let it boil. Once simmering, remove from heat.

In a separate small bowl, whisk together the egg yolks and remaining sugar until combined. To temper the eggs and prevent them from cooking too quickly, slowly add 1/2 cup of the warm cream mixture into the egg mixture in a drizzle. Mix well before pouring the entire egg mixture back into the saucepan with the cream mixture.

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Simmer this combined mixture over medium heat for about 3 minutes, being careful not to let it boil. This will thicken your custard base and create a creamy texture.

Step Four: Combine and refrigerate

Next, pour your cooled custard mixture into the bowl with the corn mixture that you prepared earlier. Stir well to combine all ingredients thoroughly. Refrigerate this mixture until cold, which should take at least 2 hours.

Remember that if you’re using an ice cream maker, make sure to freeze its bowl at least a day in advance so that it’s cold enough for churning later on.

Step Five: Churn and freeze

When you’re ready to churn your ice cream, take out the frozen bowl from the freezer and assemble your ice cream maker. Pour the corn mixture into the machine and churn it until the ice cream reaches a thick consistency, usually around 10-15 minutes.

Once thickened, turn off the machine and transfer the ice cream into a freezer-safe container. Let it firm up in the freezer for at least 2 hours before serving.

Step Six: Serve and enjoy

To add an extra touch to your popcorn ice cream, consider topping it with some of the remaining popped corn for added crunch and flavor. You could also try serving it with caramel corn or kettle corn for a sweeter twist. Enjoy this unique and addictive homemade ice cream flavor!

If you don’t have an ice cream maker, you can still make this recipe by following an alternative method outlined earlier in the topic information. Simply mix in only half of the heavy cream at the end, freeze the mixture in ice cube trays, and blend with the remaining heavy cream until smooth when ready to eat.

Remember that eggs are essential for adding flavor, preventing ice crystallization, and creating a smooth texture in traditional custard-based ice creams like this one. However, if you prefer to make eggless ice cream, there is a chocolate ice cream recipe provided without eggs that you can try as well.

Feel free to experiment with different types of popcorn to suit your taste preferences. Lightly buttered and salted popcorn works well for this recipe, but you can also use kettle corn if you prefer a sweeter flavor profile.

Now that you have all the steps laid out, gather your ingredients and equipment to start making this deliciously unique popcorn ice cream at home!

Step Three: Make the ice cream base

Step Three: Make the ice cream base

To make the ice cream base for this popcorn ice cream recipe, you’ll start by sautéing butter and corn in a saucepan over medium heat until softened. This will give the ice cream that delicious buttered popcorn flavor. Then, add vegetable stock and simmer it down until there’s only 1 cup remaining.

In another saucepan, combine milk, salt, and half of the sugar. Bring it just to a simmer while stirring constantly. Be careful not to let it boil. In a separate bowl, whisk together egg yolks and the remaining sugar until combined. Slowly drizzle 1/2 cup of the hot milk mixture into the egg mixture to temper the eggs without cooking them.

Pour the tempered egg mixture back into the saucepan with the milk mixture and simmer for about 3 minutes over medium heat. This custard base will add flavor and create a smooth texture for your ice cream.

Once done, pour the cooled custard mixture into the bowl with the corn mixture and refrigerate it until cold, usually about 2 hours. At this point, you can also add heavy cream to make your ice cream even creamier.

Remember to follow manufacturer instructions for your specific ice cream maker model when churning the ice cream base. Churn until it reaches a thick consistency, usually around 10-15 minutes.

By following these steps, you’ll have a delicious popcorn-infused ice cream base ready to be frozen and enjoyed!

Step Four: Churn the Ice Cream

To churn the ice cream, start by taking the bowl out of the freezer and assembling your ice cream maker. Pour the corn mixture that you prepared earlier into the ice cream maker. Churn the mixture until it becomes thick, which should take about 10-15 minutes.

Once the ice cream has reached a thick consistency, turn off the machine and scoop the ice cream into a freezer-safe container. Let it firm up in the freezer for at least 2 hours before serving.

A great way to serve this popcorn ice cream is by adding a little bit of the remaining popped corn on top. You could also consider serving it with caramel corn or kettle corn for an extra touch of sweetness. Another option is to drizzle some caramel syrup over it.

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If you don’t have an ice cream maker, don’t worry! You can still make this recipe without one. Instead of adding all of the heavy cream to the corn mixture, only add half and reserve the rest. Pour the mixture into ice cube trays and freeze until solid. When you’re ready to eat, add the ice cream cubes to a blender along with the remaining heavy cream and blend until smooth.

Remember that eggs are an important ingredient in making delicious ice cream as they add flavor, prevent ice crystallization, and create a smooth and creamy texture. However, if you prefer not to use eggs, you can try using a different base like this eggless chocolate ice cream recipe.

Feel free to use any type of popcorn you like for this recipe. It’s recommended to use at least lightly buttered and salted popcorn for optimal flavor. If you want it to be extra sweet, consider using kettle corn.

Enjoy making this unique homemade popcorn ice cream and don’t forget to share your creations by tagging #AFoodLoversKitchen on Instagram and Facebook!

Tips & Notes

– To make this popcorn ice cream without an ice cream maker, you can freeze the mixture in ice cube trays and then blend it with the remaining heavy cream until smooth.

– For a sweeter taste, you can use kettle corn instead of regular popcorn.

– When sautéing the corn, be sure to use lightly buttered and salted popcorn. Adding extra butter or salt is not recommended since the recipe already includes some.

– If you don’t have vegetable stock on hand, you can substitute it with chicken or beef broth for a different flavor profile.

– The butter in the ice cream may clump together slightly when frozen. This is normal and doesn’t affect the taste or texture of the final product.

Frequently Asked Questions

1. Does this ice cream have to be made in an ice cream maker?

No, you can still make this popcorn ice cream without an ice cream maker. After chilling the custard mixture, mix in only half of the heavy cream and reserve the rest. Pour the mixture into ice cube trays and freeze until solid. When ready to eat, add the ice cream cubes to a blender with the remaining heavy cream and blend until smooth.

2. Can I make this ice cream without eggs?

Eggs add flavor, prevent ice crystallization, and create a smooth and creamy texture in ice cream. However, if you prefer to make it without eggs, you can follow a vanilla ice cream base recipe that doesn’t include eggs.

3. What type of popcorn should I use?

You can use any type of popcorn for this recipe, but it’s recommended to use at least lightly buttered and salted popcorn for the best flavor. Extra butter or salt is not necessary since the recipe already includes some.

4. Can I replace vegetable stock with something else?

If you don’t have vegetable stock, you can use chicken or beef broth as a substitute. Alternatively, you can dissolve a vegetable bouillon cube in water to create a vegetable stock-like flavor.

Does this ice cream have to be made in an ice cream maker?

Yes, this popcorn ice cream recipe is designed to be made in an ice cream maker. The churning process helps mix the ingredients together and creates a smooth and creamy texture. Using an ice cream maker also helps freeze the mixture faster.

However, if you don’t have an ice cream maker, you can still make this recipe. Simply follow the instructions provided to make the custard base and chill it. Instead of pouring the mixture into an ice cream maker, pour it into ice cube trays and freeze until solid. Then, blend the frozen cubes with the remaining heavy cream until smooth to achieve a similar texture.

Do I have to add eggs to the ice cream?

Eggs add flavor, prevent ice crystallization, and create a smooth and creamy texture, so they are an important ingredient for delicious ice cream. However, if you prefer not to use eggs in your ice cream, you can follow a vanilla ice cream base that doesn’t include eggs. This alternative recipe will still result in a tasty and creamy ice cream.

Can I use a different type of popcorn?

Yes, you can use a different type of popcorn in this recipe. The author suggests sticking with lightly buttered and salted popcorn for the best flavor. Using extra butter or salt is not recommended since the recipe already includes some. If you prefer a sweeter taste, you can even use kettle corn. If you choose to pop your own corn, you may need to add a little more salt to achieve the desired savory notes since your popcorn won’t have butter or salt seasoning.

In conclusion, popcorn ice is a unique and innovative twist on the classic snack that offers a delightful combination of flavors and textures. Its light and crunchy popcorn bits embedded within creamy ice cream create a fun and delicious treat for popcorn lovers. Whether enjoyed at the movies or as a standalone dessert, popcorn ice is sure to satisfy cravings and leave taste buds wanting more.

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