Please note, 'cooling time' is in addition to 'preparation time.'
For the ice cream:
Place the milk, cream and sugar in a saucepan over a medium heat. Stir until the sugar is dissolved. Remove from the heat and add the freshly popped corn and allow to infuse for an hour, stirring occasionally.
Pass the mixture through a sieve to remove all popcorn. Whisk the egg yolks into the now cool milk and cream the mixture. Place back in the saucepan over a medium-low heat, stirring constantly, until the custard has cooked and is thick enough to coat the back of a spoon.
Remove from the heat and allow to cool in the fridge. Once cool, churn according to your ice cream maker's instructions. Stir through the salted caramel nuggets just before you transfer it to an ice-cream safe container to freeze.
For the salted caramel:
Place the sugar and water in a saucepan over a medium high heat. Stir until dissolved. Swirl while the mixture bubbles. As soon as one spot in the pan turns brown, swirl to turn the entire pan a light golden brown and remove from the heat.
Add the butter, cream and salt - stir to incorporate. Pour into a greased and lined shallow baking tray and allow to cool. Cut into small nuggets once ready to incorporate into the ice cream.
Recipe reprinted with permission of A Gorgeous Life. To see more recipes, click here.