Orville would be proud...
Take a little time this weekend to try this recipe out. It's just as tasty (maybe even better) than the real thing!
The Recipe:
-Makes one quart
1 Bag Microwave Popcorn - little or no added butter
2 Cups Heavy Cream
2 Cups Milk
1 Cup Granulated Sugar
10 Large Egg Yolks
Pinch of Salt
How To Make It:
1. Pop the popcorn, cool slightly, and spread onto a sheet pan. Discard any unpopped kernels.
2. Place all the popcorn, heavy cream, milk, salt, and 1/2 C. of the sugar in a large saucepan. Heat slowly for 10-15 minutes, making sure that the popcorn is submerged. Keep the liquid just under a simmer.
3. Turn heat off. Cover pan tightly with plastic wrap and allow to infuse for 20 minutes. Pour all contents into a blender and blend until smooth. Strain mixture through a fine mesh strainer or chinoise.
4. Place this "popcorn milk" back into the pan and bring to a simmer. Meanwhile, place the egg yolks in a metal bowl and whisk in the remaining 1/2 C. of sugar. Continue to whisk until the yolks have thickened slightly and lightened in color.
4. Whisk about one third of the hot popcorn milk into the egg yolks to temper them, then return the mixture to the saucepan. Cook the custard over low heat, stirring constantly with a wooden spoon until it has thickened and coats the back of a spoon.
5. Pour the custard into a bowl set in an ice water bath, and stir occasionally until the custard has cooled. Strain through mesh strainer or chinoise.
*At this point, you can load your ice cream base into an ice cream machine and follow manufacturer instructions.
-Makes one quart
1 Bag Microwave Popcorn - little or no added butter
2 Cups Heavy Cream
2 Cups Milk
1 Cup Granulated Sugar
10 Large Egg Yolks
Pinch of Salt
How To Make It:
1. Pop the popcorn, cool slightly, and spread onto a sheet pan. Discard any unpopped kernels.
2. Place all the popcorn, heavy cream, milk, salt, and 1/2 C. of the sugar in a large saucepan. Heat slowly for 10-15 minutes, making sure that the popcorn is submerged. Keep the liquid just under a simmer.
3. Turn heat off. Cover pan tightly with plastic wrap and allow to infuse for 20 minutes. Pour all contents into a blender and blend until smooth. Strain mixture through a fine mesh strainer or chinoise.
4. Place this "popcorn milk" back into the pan and bring to a simmer. Meanwhile, place the egg yolks in a metal bowl and whisk in the remaining 1/2 C. of sugar. Continue to whisk until the yolks have thickened slightly and lightened in color.
4. Whisk about one third of the hot popcorn milk into the egg yolks to temper them, then return the mixture to the saucepan. Cook the custard over low heat, stirring constantly with a wooden spoon until it has thickened and coats the back of a spoon.
5. Pour the custard into a bowl set in an ice water bath, and stir occasionally until the custard has cooled. Strain through mesh strainer or chinoise.
*At this point, you can load your ice cream base into an ice cream machine and follow manufacturer instructions.
Or...
You can do it the fun way...
1. Load your ice cream base into an iSi cream whipper and insert one nitros oxide cartridge. Shake well. Discard and insert a second cartridge. Shake. Allow to chill in refrigerator in an upright position for two hours.
2. Fill container with about 2 inches of liquid nitrogen.
3. Holding the iSi canister upside down, fire short bursts directly into the nitrogen.
4. Allow to freeze completely, flipping the "popcorn" if necessary.
5. Use a strainer to strain out the "popcorn" and lay out flat on a sheet pan.
6. Enjoy!!
*Next post: "A Night At The Movies Dessert"!
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Taylor
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