I’ve run across the idea of Popcorn Ice Cream several times in the past year or two. The idea has always interested me. The combination of sweet and savory is always a good thing in my opinion. After some experimenting I think I’ve got a great ice cream.
This ice cream tastes like buttered popcorn with a hint of sugar. It’s salty and sweet. Kind of like kettle corn. Ribbons of caramel or fudge or maybe chocolate chips are all things that could be added. However, Popcorn ice cream is great all on it’s own. This ice cream is great served on it’s own or over a waffle with maple syrup. I also love my friend’s idea that it would be great with fried chicken and waffles.
A word about homemade ice cream; you will notice a couple of added ingredients that aren’t in most recipes. After doing some research, I’ve discovered that using some stabilizers in homemade ice cream prevents the ice cream from becoming icy when it cures. Most home refrigerators go in cycles raising and lowering the temperature several degrees. These cycles over time slightly thaw and refreeze things in your freezer. Adding stabilizers helps prevent that.
Both the stabilizers I’m using here can easily be found in your cupboard or store. Cornstarch keeps water and fat emulsified helping to prevent ice crystals to form. And glucose keeps the whole mixture from freezing too hard and also preventing large ice crystals for forming. Glucose can be found in most baking specialty stores or on line. It is also used in making gum paste for fondants. You can substitute corn syrup for the glucose, though it will be sweeter as the makers of corn syrup make glucose out of corn and then add in high fructose corn syrup to make it sweeter. I encourage you to seek out some glucose if you can find it. Glucose can be hard to measure so I’ve included weight measurements for the sugar and glucose. It is easier to weigh them if you have a scale.
When you make this Popcorn Ice Cream make sure to use a large pot to pop the popcorn. When you pour in the hot ice cream base it sputters and starts to boil over. I used avocado oil, which has a high smoke point and gives a rich buttery taste. You can easily substitute any vegetable oil.
- 1 tablespoon cornstarch
- 2 tablespoons cold milk
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup sugar
- 1/4 cup glucose syrup
- 1 tablespoon Avocado oil
- 3 tablespoons raw popcorn kernels
- 1/4 cup unsalted butter
- 1/2 teaspoon sea salt
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In a small bowl or measuring cup whisk the corn starch and the 2 tablespoons cold milk to make a slurry, set aside.
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Combine the cream, milk, sugar, and glucose into a medium saucepan. Cook over medium high heat, stirring occasionally, until the mixture comes to a full boil. Reduce heat to a simmer and in the reserved cornstarch slurry. Cook for 2 minutes. Set aside in a warm place.
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Heat a large pot over medium high heat. Add in the oil and the raw popcorn kernels. Cover the pot. Using hot pads to hold the pan and keep the lid on, gently shake and swirl the pan keeping contact with the burner. You should hear popping sounds. When the sounds began to subside, take the pot off the burner. Working quickly, pour the hot ice cream mixture directly into the popcorn, It will sputter so be careful. Stir the mixture to make sure it is all combined.
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Let the mixture sit for an hour.
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Meanwhile over medium heat melt the butter in a small saucepan. Let is brown and foam, stirring constantly. The milk solids will sink to the bottom and begin to brown. Continue cooking and stirring until the solids become a nut brown and it gives off a toasty aroma. Take off heat and pour the browned butter into the cooling ice cream mixture.
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After the mixture has cooled for an hour, using a blender, blend the mixture until it very smooth. You can use a hand blender to do this, but transfer the mixture to a deep bowl first as the large pot will be too shallow
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Pour the mixture into a bowl and cover with plastic wrap, pressing the wrap onto the surface of the blended ice cream base. Refrigerate for at least 4 hours or preferably overnight.
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When you are ready to make ice cream. Place a 2-quart or so container that you will use to cure the ice cream in the freezer to chill it. And to make sure you have room in your freezer if you are like me and have a full freezer.
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Using a fine mesh strainer, strain the cooled ice cream base, pressing to remove as much liquid from the solids and hulls.
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Churn the ice cream according to the manufacturers instructions. Typically it takes 20 to 30 minutes. Immediately transfer the ice cream to the cold reserved container and press a piece of plastic wrap onto the surface to help prevent ice crystals.
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Cover with a lid or second piece of plastic wrap and cure in the freezer for 4 or more hours. It can be eaten with out curing. The texture will be of soft serve ice cream. The finished and cured ice cream was perfect the texture and flavor, even a week after making.
