Ingredients
Caramel
- 250 g sugar (1¼ cups)
- 50 g water (3 tbsp + 1 tsp)
- A splash of lemon juice
Ice Cream
- 600 ml milk (2½ cups)
- 200 g caramel (about ¾ cup + 1 tbsp)
- 120 g heavy cream (½ cup)
- 80 g egg yolk (about 4–5 egg yolks)
- 1 tsp salt
Popcorn
- 200 ml popped popcorn (about ¾ cup)
- 200 ml granulated sugar (about ¾ cup + 1 tbsp)
- Salt, to taste
Caramel Sauce
- 50 g butter (3½ tbsp)
- 3 tbsp granulated sugar
- 3 tbsp heavy cream
- 1 sprig rosemary
- Lemon juice and zest, to taste
- A pinch of salt pinch
Salted Caramel Ice Cream with Caramelized Popcorn
Creamy salted caramel ice cream meets crunchy caramelized popcorn for the perfect sweet-salty balance. Finished with a hint of rosemary and citrus, it’s rich with a refined twist.
Day 1
caramel
-
Combine sugar, water, and lemon juice in a saucepan. Cook over medium-high heat until it reaches 170°C–177°C (338°F to 350°F). Pour into a bowl and let cool slightly.
Ice Cream Base
-
Add all ice cream ingredients to a saucepan. Make sure to weigh the caramel precisely – too much sugar can prevent the base from thickening. Heat while stirring to 85°C (185°F). Cool down in an ice bath, cover, and refrigerate overnight. Place your ice cream maker freezer bowl in the freezer overnight.
Day 2
Popcorn
-
Melt the sugar in a saucepan until caramelized. Toss in the popcorn and coat evenly. Spread onto a silicone mat, let cool, then roughly chop.
Ice Cream
-
Assemble the Assistent with the Ice Cream Maker. Pour the base into the ice cream maker and churn on medium speed until thickened (about 20 to 30 minutes). When nearly done, add about 1 dl (about ½ cup) of chopped caramelized popcorn and mix until evenly distributed.
Caramel Sauce
-
Brown the butter in a saucepan. Add sugar and whisk until dissolved. Pour in the cream and simmer to your desired consistency with rosemary and lemon zest. Season with salt and lemon juice to taste.
