Ingredients

1 litre milk
1 litre cream
100g popcorn
250g sugar
250g glucose
350g egg yolk

Method

Pop the popcorn in a little oil, add the milk and cream bring to the boil then remove, leave to infuse 2 hours
re boil, whisk together sugar, glucose and egg yolks
Cook as for crème anglaise to 84oc
hand blend to make smooth and pass, chill and churn

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