TIP OF THE DAY: Popcorn Ice Cream, Store Bought Or Homemade
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Lights, camera, ice cream fun! Getting ready for the Golden Globes this Sunday? Can’t wait to see Tina Fey and Amy Poehler do their thing? Here’s just the “golden” treat to serve: Caramel Popcorn Ice Cream. Head to Baskin-Robbins and stock up on the flavor of the month, Movie Theater Popcorn Ice Cream. The “show-stopper” features popcorn-flavored ice cream with crisp butter popcorn-flavored rice crisps and a salty caramel ribbon. Bring home quarts, or enjoy a Movie Theater Popcorn: two scoops of popcorn ice cream with caramel topping, whipped cream, nuts, and a cherry on top, in a freshly baked waffle bowl. You can get a free waffle cone upgrade with the purchase of a double scoop of ice cream, at participating locations. And if you want it for the Academy Awards on March 2nd, put some into deep freeze and resist the temptation to eat it before then. We’ve got the scoop on how to make your own popcorn ice cream. This recipe is from by chef Andy O.C. Husbands of Tremont 647 and Sister Sorel in Boston’s South End. It’s adapted from his book Wicked Good Barbecue (with co-authors Andrea Pyenson and Chris Hart). It’s a big hit with his customers. For maximum flavor, let the popcorn steep in the custard overnight. There’s a hack for easy popcorn ice cream below. Ingredients For 1 Quart 1. POP the corn. If popping your own corn, place the popcorn kernels and oil in a 2-quart saucepan over medium-high heat. Holding the pan by the handle, quickly shake it back and forth over the burner. When the first kernel pops (after 1 to 3 minutes), cover the pan and continue to shake it while more kernels pop. When the popping slows to 1 to 2 pops every 10 seconds, remove the pan from the heat and transfer the popcorn to a bowl. Measure out 4 cups of popcorn and reserve. Save the extra popcorn for garnish. 2. WARM the half-and-half, heavy cream and vanilla bean in a heavy-bottomed saucepan over medium heat, until you see small bubbles forming around the edges of the pan. Do not let the mixture reach a boil, or the half-and-half will curdle. Remove from the heat and set aside. 3. BEAT the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the mixture is thick and light in color, 2 to 3 minutes. Keeping the mixer on medium, gradually add about half of the hot cream mixture to the egg yolks, mixing until smooth. Pour the contents of the mixer bowl into the remaining cream in the saucepan; mix well. 4. PLACE the pan over medium-low heat and cook, stirring constantly, until the mixture registers at 180°F on an instant-read thermometer, about 10 minutes. It should be thick enough to coat the back of a spoon. Remove the pan from the heat and discard the vanilla bean. Pour the custard into a large metal bowl and stir in the 4 cups of popcorn. Cover and refrigerate for 12 to 24 hours. 5. STRAIN the popcorn custard through a fine-mesh sieve into a bowl, pressing down on the popcorn to squeeze out as much liquid as possible. Churn in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, add the sea salt and churn to fully incorporate. 6. GARNISH servings of ice cream with the reserved extra popcorn. Soften your favorite flavor of ice cream and mix in caramel corn. Return to the freezer until ready to eat. You can also add chocolate chips, nuts, mini-marshmallows, or whatever you like. Check out the different types of ice cream in our delicious Ice Cream Glossary. |
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