popcorn infusion

Toast your kernels in a dry pan with a lid on a medium heat till all the kernels have popped and season with a pinch of sea salt.
Pour over 4l of full fat milk and leave to infuse for at least 4 hours or overnight.

ice cream

Firstly, whisk together your sugar with the egg yolks and put them to one side.
Bring the popcorn infused milk up to almost a boil and then pour some of the mix over the egg yolks.
Whisk together and pour back into the pan.
Cook this on a low heat, stirring constantly until the mix reaches 74 degrees.
Strain through a chinois and chill down to below 5 degrees.
Once cooled pour into an ice cream machine and churn until thick and creamy.

caramel popcorn

Toast 170g of kernels in a dry pan till popped. Leave to one side.
In another dry pan put 66g of isomalt and 66g of caster sugar and melt together till you form a golden caramel.
Once it reaches a deep golden brown add 66g of butter and stir to emulsify.
Stir in your popcorn and season with sea salt. Pour out onto a tray and let it cool.

assembly

Put your glass of choice into the freezer a few hours before serving. This will allow you to sit your ice cream inside without it melting.
Using a large star nozzle fill your piping bag with the ice cream and pipe a tall swirl.
Garnish with the caramel popcorn and grate over some black truffle. Finish with a pinch of sea salt and a drizzle of extra virgin olive oil.