Buttered Popcorn Ice Cream
1/4 cup popping corn
4 tbsp canola oil
1 tbsp butter
1 cup of full cream milk
1 cup of pure cream
5 free-range egg yolks
1/2 cup of caster sugarIn a heavy based saucepan heat the canola oil. It should be hot enough that when you place a popping corn in the oil it sizzles and spins. When the oil is hot pour the popping corn in and place a lid on the pan tightly. Lower the heat to medium. The popcorn should start popping. When the popping slows, turn the heat off. Stir the tablespoon of butter in with the popped corn. Set aside to cool.
Place the milk and cream in a heavy based saucepan, add the cooked popcorn. Warm on a low heat until it reaches 70 degrees (or warm but not boiling - this is important). Meanwhile, whisk the sugar and egg yolks until combined and foamy in a separate bowl.
When the mixture reaches the correct temperature strain the liquid into a bowl, discarding the popcorn. Add the egg yolks to the milk mixture. Wash your saucepan and place the mixture back on a low heat. Stir the mixture constantly and when the custard is thickening and covering the back of your wooden spoon, remove from heat and place in a container suitable for the freezer. Place the mixture in the freezer and stir every hour or so, making sure to scrape the icy bits from the side of the bowl, until it reaches an ice cream consistency. This should take a few hours depending on your freezer. Alternatively, churn in an ice cream maker until it reaches the desired consistency.
