I don’t know about you, but I really like ice cream. From the blog you can see that I make a lot of ice cream recipes: Passion Fruit Ice Cream, Lemon Ice Cream and Salted Caramel Ice Cream.
And another thing I really appreciate is popcorn. Salty, sweet or both mixed. I confess that the sweet one is my favorite. So, nothing more natural than bringing them together! I present: Popcorn Ice Cream.
Look, I relied on this recipe to the point that I tested at least a few 5 different versions until it was just how I wanted it: with an intense popcorn flavor and it was also easy.
Of course, if you search for Oracle (read: Google) there are several recipes for this. But much of it is done with the classic ice cream base (from eggs) and uses ice cream maker. Two things I wasn’t very interested in.
While others, to increase the flavor extracted from popcorn, leave the popcorn infusion for several hours… I’ll tell you that I tested it for 60, 45, 30 and 20 minutes. If you want to be adventurous, I’ll tell you: 60 minutes you won’t have anything left, popcorn sucks the soul. You have been warned!
Personally, I really liked the result. It tastes like popcorn: I was impressed.
Popcorn Ice Cream Without an Ice Cream Maker
Makes: 700 g
- 100 g Corn for popcorn
- 30 mL vegetable oil (neutral flavor)
- 750 mL water (warm)
- 60 g butter without salt
- 125 g crystal Sugar (or refined)
- 100 g powdered milk (can be instant and lactose-free)
- 300 g fresh/pasteurized cream (ice cream; has more than 35% fat | used: 45% fat)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a pan, pop the popcorn with the oil. Be careful not to burn it, and if there is any burnt popcorn, remove it before continuing. If the pan has burned, replace or wash it before continuing.
- In the same pan add water and butter.
- Cook over medium heat for 5 minutes, stirring from time to time.
- Transfer the popcorn mixture to a fine sieve and press well to remove all the liquid. Some of the corn pulp will also come out, no problem. Discard the remaining solid part of the popcorn.
- This popcorn mixture will yield around 400-400g. You will need half: 200-220g.
- Place 200g (or 220g) of the popcorn mixture in a pan, add sugar and powdered milk. Cook on fire for 2-3 minutes, stirring constantly to dissolve. Let it cool well, it should be below 30ºC. I recommend that it is cold, put it in the fridge.
- Whip the cream to stiff peaks, then add the cold popcorn cream. Mix well.
- Transfer to a container and place in the freezer for at least 3 hours.
- Remove from the freezer about 5 minutes before serving, it can be served with popcorn to accompany it.
- Leftover cream: the half of popcorn cream that was left can be used to make another batch of ice cream, I was going to make brigadeiro, but it wasn’t that good.
- Popcorn Solids: the part that stays in the sieve, the solid popcorn part, I couldn’t think of anything to do. It’s very strange and kind of flavorless.
