popcorn ice cream

peter jackson

peter jackson

7th November 2011
peter jackson

popcorn ice cream

popcorn ice cream i serve with fondant caramel and peanut mousse


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


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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