Star's Favorite Things: "Buttered-Popcorn Ice Cream Sundae" recipe

Hello All.  I've been on a popcorn kick lately and recently tried the Buttered-Popcorn Ice Cream Sundae recipe I came across in a few months ago in my Bon Appetit magazine.  It was absolutely fabulous - the perfect combination of sweet and salty!  If you are a popcorn/carmel corn/kettle corn fan, this recipe is a must try.  The ice cream is flavored with real buttered popcorn and topped with carmel sauce, whipped cream and chocolate covered kettle corn!

One thing to note, you do have to have an ice cream maker for this recipe.

Photo courtesy of Bon Appetit

The recipe called for peanut butter-chocolate halvah (the recipe was included); however, I skipped the halvah and topped mine with this delicious Cocoa Drizzled Kettle Corn I'd picked up from Trader Joe's.

Photo courtesy of Trader Joe's

Here is the recipe:

Caramel Sauce Ingredients

1 cup sugar

2 tablespoons light corn syrup

1/8 teaspoon cream of tartar

2 tablespoons (1/4 stick) butter

1/2 cup heavy cream

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

Buttered-Popcorn Ice Cream Ingredients

2 cups popped popcorn

1 1/2 tablespoons unsalted butter, melted

1 teaspoon kosher salt, divided

2 cups whole milk

2 cups heavy cream

1/4 cup light corn syrup

5 tablespoons sugar, divided

8 large egg yolks

Caramel Sauce Preparation

Combine sugar, corn syrup, cream of tartar, and 1/4 cup water in a medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until dark amber in color, about 7 minutes.  Remove from heat; immediately add butter and stir until melted. Slowly add cream (mixture will bubble vigorously). Add vanilla and salt; whisk until smooth. 

DO AHEAD: Can be made 1 month ahead. Let cool completely. Cover sauce and chill. Rewarm slightly before using.

Buttered-Popcorn Ice Cream Preparation

Set a strainer over a large bowl; set aside. Place popcorn in another large bowl. Drizzle butter over and sprinkle with 1/2 tsp. salt; toss to coat. Add milk and cream; cover and steep for 10 minutes. Stir in corn syrup and 1 Tbsp. sugar. Working in batches, purée popcorn mixture in a blender until smooth. Transfer to a large saucepan and bring to a simmer over medium heat.  Using an electric mixer, beat yolks, remaining 4 Tbsp. sugar, and remaining 1/2 tsp. salt in a large bowl until thick ribbons form. Gradually whisk hot popcorn mixture into yolk mixture. Return to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened, your finger leaves a path when drawn across the back of a spoon, and an instant-read thermometer registers 175°, 3–4 minutes. Pour through strainer. Cover and chill overnight.  Process in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze. 

DO AHEAD: Can be made 2 days ahead. Keep frozen.

Assembly

Spoon some caramel sauce into tall, decorative glasses or serving bowls. Add 2 scoops buttered-popcorn ice cream. Drizzle more caramel sauce over. Sprinkle some Cocoa Covered Kettle Corn (or halvah) over. Top with a spoonful of whipped cream. 

I hope you enjoy!

Best,

Star