popcorn ice cream

peter jackson

peter jackson

7th November 2011

popcorn ice cream

popcorn ice cream i serve with fondant caramel and peanut mousse

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