|vanilla ice cream|
|5 ml||vanilla — extract or pod|
|4||eggs — large, yolk only|
|185 ml||white sugar|
|20 cup||popcorn — unsalted|
|225 g||butter — unsalted|
|2 cup||sugar — dark brown|
|½ cup||glucose — syrup|
|1 tsp||Robertson's bicarbonate of soda|
|1||salted caramel sauce|
Start by making the ice cream.
Remember to freeze your ice cream maker bowl for a minimum of 24 hours.
Place the milk and 125ml of cream into a medium saucepan on low heat.
Split the vanilla pod and scrape out the seeds.
Add both the seeds and the pod to the milk mixture, as well as the salt.
Heat on low heat, stirring occasionally until the mixture just starts to bubble around the edges.
Remove from the heat and leave to infuse for 30 mins.
Whisk the egg yolks and sugar together until pale and creamy, then gradually add in the milk mixture, whisking constantly.
Return to the saucepan and heat on a low/medium heat, stirring constantly.
When the mixture thickens and coats the back of a spoon, immediately remove from the heat.
Pour the remaining 250ml of cream into a large bowl, and place a fine sieve over the top.
Strain the custard into the cream and mix well.
Leave to cool to room temperature, stirring occasionally (you can speed this up by placing the bowl into an ice bath).
Cover the surface of the ice cream mixture directly with clingfilm and refrigerate for 12 hours or overnight.
Churn the mixture in your ice cream maker as per the manufacturer’s instructions.
Transfer to an airtight container and freeze until ready to serve.
Next, make the caramel Popcorn.
Make the salted caramel sauce as per the directions, click here for the salted caramel sauce
Preheat the oven to 100°C and line 2 large baking trays with grease-proof paper.
Spread the popped popcorn out evenly over both trays.
Melt the butter in a medium saucepan, then add the brown sugar, glucose syrup and salt.
Stir occasionally over a medium heat until the sugar has dissolved.
Bring to a boil, then boil for 5 mins, stirring constantly.
Remove from the heat, then add the bicarbonate of soda and vanilla – it will bubble up.
Immediately pour the caramel sauce equally over the 2 trays of popcorn.
Stir to coat (this gets tricky as the sauce starts to harden quickly, but don’t worry it be coated more evenly after baking).
Place the trays in the oven and bake for 1 hour, stirring every 10 mins.
Once baked, empty the trays onto a large sheet of grease-proof paper and break up any clumps.
Leave the caramel popcorn to cool completely, then store in an airtight container.
When you are ready to serve, warm the caramel sauce gently by placing the jar in a bowl of hot water.
Place 2-3 scoops of ice cream into each bowl, then drizzle warm caramel sauce and top with the caramel popcorn.