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Popcorn Ice Cream title

Buttered Popcorn Ice Cream

Buttered Popcorn Ice Creaam is slightly sweet and salty, this ice cream recipe is all you want from a popcorn in a bowl of sweet goodness.

Ingredients

  • 1 tablespoon cornstarch
  • 2 tablespoons cold milk
  • 2 cups cream
  • 2 cups whole milk
  • ¾ cup sugar
  • ¼ cup glucose
  • 1 tablespoon Avocado oil or vegetable oil
  • 3 tablespoons raw popcorn kernels
  • ¼ cup butter
  • ½ teaspoon sea salt

If using an ice cream maker that requires freezing, make sure you place the freezable part of the maker in the freezer 24 hours before you want to make the ice cream

Instructions

  1. In a small bowl or measuring cup, whisk the corn starch and the 2 tablespoons cold milk to make a slurry, set aside.
  2. 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.
  3. Reduce heat to a simmer and add in the reserved cornstarch slurry.
  4. Cook for 2 minutes. Set aside the cooked mixture keeping it warm on a hot plate or trivet while you pop the popcorn.
  5. Heat a large pot over medium-high heat. Add in the oil and the raw popcorn kernels. Immediately 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 begin to subside, take the pot off the burner. Do not burn the popcorn.
  6. 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.
  7. Let the mixture sit for an hour.
  8. 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.
  9. After the mixture has cooled for an hour, pour it into a blender, 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.
  10. Blend the mixture until it is very smooth.
  11. Pour the mixture into a bowl and cover with plastic wrap, pressing the wrap onto the blended ice cream base's surface. Refrigerate for at least 4 hours or preferably overnight.
  12. 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. Make sure you have room in your freezer if you are like me and have a full freezer!
  13. Using a fine-mesh strainer, strain the cooled ice cream base, pressing to remove as much liquid from the solids and hulls.
  14. Churn the ice cream according to the manufacturers' instructions. Typically, it takes 20 to 30 minutes, depending on your brand and how it freezes it.
  15. 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.
  16. Cover with a lid or second piece of plastic wrap and cure in the freezer for 4 or more hours.
  17. This ice cream can be eaten without curing. The texture will be of soft-serve ice cream. The finished and cured ice cream was a perfect firm texture, even a week after making.

Recipe Notes

When you make this Popcorn Ice Cream, make sure to use a large pot for popping 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.