Equipment
Ingredients
Popcorn Infusion
- 50 g popcorn kernels, unpopped
- 15 ml neutral oil
- 300 ml whole milk
- 480 ml heavy cream
Caramel Custard Base
- 180 g granulated sugar
- 5 large egg yolks
- 6 g fine sea salt
- 5 ml vanilla extract
Nutrition (per serving)
Method
Pop the corn kernels in the oil using a large pot with a lid. Ensure the popcorn is not burnt. Transfer popped corn to a large bowl.
In a saucepan, combine the whole milk and heavy cream. Heat over medium until just simmering. Remove from heat and stir in the popped popcorn. Cover and let steep for 30 minutes.
Strain the mixture through a fine-mesh sieve into a bowl, pressing hard on the solids to extract all liquid. Discard the soggy popcorn. Measure the liquid; if you have significantly less than 700ml, add a splash of milk to compensate.
In a clean heavy-bottomed saucepan, spread the sugar in an even layer. Heat over medium heat without stirring until the sugar melts and turns a deep amber color (approx 175°C / 350°F).
Carefully and slowly whisk the popcorn-infused dairy into the caramel. The mixture will steam and bubble vigorously. Continue whisking over low heat until any hardened caramel bits have re-dissolved.
In a separate bowl, whisk egg yolks and salt. Temper the yolks by slowly whisking in 250ml of the hot caramel dairy. Return the mixture to the saucepan.
Cook the custard over low heat, stirring constantly, until it reaches 82°C (180°F) and coats the back of a spoon. Strain through a fine-mesh sieve into a clean bowl and stir in vanilla.
Chill the mixture in an ice bath, then refrigerate for at least 6 hours or overnight. Churn in an ice cream maker, then freeze until firm.
Chef's Notes
- The caramelization process adds a bitter complexity that perfectly balances the toasted corn flavor.
- Be extremely careful when adding the cream to the hot sugar; use a long-handled whisk to avoid steam burns.
- Salt is even more important here—the 6g of salt provides that distinct 'salted' caramel punch.
Storage
Refrigerator: 3 days — Store base in fridge if not churning immediately.
Freezer: 2 weeks — Best texture within first week; press parchment against surface to prevent crystals.
