- 1 litre milk
- 1 litre cream
- 100g popcorn
- 250g sugar
- 250g glucose
- 350g egg yolk
popcorn ice cream
peter Jackson
7th November 2011
popcorn ice cream
popcorn ice cream i serve with fondant caramel and peanut mousse
Ingredients
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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