Popcorn Ice Cream
This recipe for popcorn ice cream is made from an eggless ice cream base (also known as Philadelphia-style ice cream), infused with freshly popped buttery popcorn for the ultimate buttered popcorn ice cream flavour.
Servings: 6
Calories: 409kcal
Equipment
Ingredients
- 370 grams whipping cream (35 % fat) 37%
- 400 grams whole milk (3.25 % fat) 40%
- 150 grams granulated sugar 15%
- 50 grams Wilton glucose 5%
- 10 grams Clarified butter 1%
- 20 grams Raw popcorn kernels 2%
- 3.75 mL Diamond Crystal fine kosher salt
- Texture agent of your choice I went with texture agent 3, which is tapioca starch—see notes below to know how much to use
Instructions
- Boil the dairy. Place the cream, milk, sugar, texture agent 1 if using (see notes below), and glucose in a medium heavy-bottomed saucepan over medium–high heat, and cook, whisking occasionally to discourage the milk from scorching, until it comes to a full rolling boil. Reduce the heat to a low simmer and continue cooking for 2 minutes and add texture agent 4 if using (see notes below), then set the pot aside in a warm place and add texture agent 3 if using (see notes below).
- Pop the popcorn. Place the clarified butter and popcorn in a large heavy-bottomed pot over medium-high heat. Cover with a lid and cook until you hear the sound of the corn popping. Use pot holders to take hold of the handle in one hand and the lid in the other. Gently shake and swirl the pot around, keeping the bottom flush with the burner, to encourage even popping and avoid burnt spots. Continue until the sound of popping corn has slowed to less than one pop per second. Immediately remove the popcorn from the heat.
- Infuse. Working quickly, remove the lid from the popcorn pot and pour the dairy into it. Stir the popcorn, watching it dissolve. Let the popcorn-dairy mixture cool to room temperature, about 1 hour.
- Blend. Transfer the popcorn mixture to a blender. Add the salt and start blending on low speed at first, increasing gradually to full speed, to avoid the liquid’s jumping out of the blender cup. Continue blending for 1 to 2 minutes, until the ice cream base is very smooth.
- Chill. Transfer the base to a shallow metal or glass bowl. Working quickly, fill a large bowl two-thirds of the way with very icy ice water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down and add texture agent 2 if using (see notes below).
- Strain. When the ice cream base is cool to the touch or a thermometer reads 50°F or below, strain it through a fine-mesh sieve to remove the bits of hull.
- Cure. Transfer the ice cream base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is optional, but the texture will be much improved with it.)
- Churn. Place the base into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
- Harden. To freeze your ice cream in the American hard-pack style, immediately transfer it to a container with an airtight lid. Press plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your ice cream immediately; the texture will be similar to soft-serve.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- Best texture Commercial stabilizer: 3g | 1 teaspoon mixed with the sugar before it is added to the ice cream base.
- Least icy: Guar or xanthan gum 1g | ¼ teaspoon whirled in a blender with the ice cream base after it is chilled in the ice bath.
- Easiest to use: Tapioca starch 5g | 2 teaspoons mixed with 20g | 2 tablespoons of cold milk, whisked into the ice cream base after it is finished cooking.
- Most accessible: Cornstarch 10g | 1 tablespoon plus 1 teaspoon, mixed with 20g | 2 tablespoons of cold milk, whisked into the simmering ice cream base, then cooked for 1 minute.
Nutrition
Calories: 409kcal | Carbohydrates: 41g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 353mg | Potassium: 168mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 1015IU | Vitamin C: 0.4mg | Calcium: 123mg | Iron: 0.2mg
