This year my mother in law retired from being a elementary school teacher. We went out to dinner to celebrate at a wonderful restaurant named Canoe. It's located in Vinings, Ga on the Chattahoochee river. For desert we experienced one of the BEST and most unusual deserts I have ever had…Popcorn Ice Cream!
I looked for some recipes and found this one from Nealy Dozier on The Kitchn (no I didn't spell that wrong) You can get the recipe at the bottom but here is the process for you
- 2 cups heavy cream
- 2 cups whole or 2% milk divided
- 6 cups popped buttered popcorn*
- 6 egg yolks
- 2/3 cup sugar
- 1/4 teaspoon table salt
- 1/2 teaspoon pure vanilla extract
- Heat cream and 1 cup of the milk in a heavy sauce pan over medium heat until just scalded.
- Add the popped popcorn to the pan and let steep for one hour.
- Strain the popcorn milk through a fine mesh sieve into a large liquid measuring cup.
- Add enough of the remaining milk to make 3 cups total (about one more cup, give or take)
- Return the milk to the sauce pan and return heat to medium.
- Separate your eggs and beat the egg yolks, sugar, and salt in a separate bowl with an electric mixer on high speed until light and fluffy, about 2 minutes.
- When milk is hot but not scalded, add a cup to the egg mixture and whisk vigorously.
- Pour the tempered (warmed) eggs back into the sauce pan with the remaining milk.
- Reduce heat to low/medium-low.
- Cook, whisking constantly, until the custard reaches 185Â°F (give or take a Fahrenheit) on an instant-read thermometer and is thick enough to just coat the back of the spoon.
- Remove pan from the burner, stir in vanilla extract, and continue stirring for another minute or so to release some of the heat.
- Strain the cooked custard through a fine-mesh sieve, if desired.
- Chill the mixture in the refrigerator until completely cool, stirring occasionally, about 2 hours
- Put in the ice cream maker of your choice and follow the manufacturers directions.
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