Food recipes
Buttered Popcorn Ice Cream With Fleur De Sel Caramel Sauce
Buttered Popcorn Ice Cream With Fleur De Sel Caramel Sauce Ingredients: oil, olive, salad or cooking snacks, popcorn, air-popped (unsalted) cream, fluid, heavy whipping milk, fluid, 1% fat, without added vitamin a and...
Buttered Popcorn Ice Cream With Fleur De Sel Caramel Sauce
Ingredients:
oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
sugars, granulated
cream, fluid, heavy whipping
butter, without salt
salt, table
Directions:
Prepare popcorn using oil, as directed in your popper, or place oil in a large pot with a lid.
Add kernels and cover.
Place over medium to medium-high heat.
Shake occasionally to prevent burning.
When popping slows to 3-5 seconds between pops, remove pot from burner.
Allow to cool 1-2 minutes.
Meanwhile, bring cream and milk to a simmer.
Add the popcorn and simmer 10 minutes.
Pass through a fine-mesh sieve or chinois.
Add sugar, salt and extract and stir to dissolve.
Cover tightly and refrigerate 3-4 hours.
Pour base into ice cream freezer; freeze according to manufacturer instructions.
Transfer to a container which has been chilled in the freezer.
Place a layer of plastic wrap over the ice cream before covering tightly.
Freeze until hard, 2-4 hours, before serving.
For the sauce, place water and sugar in a medium-large saucepan over medium heat.
When sugar is dissolved, turn the heat up to medium-high and simmer about 10 minutes, until it turns amber.
Watch closely, as it can burn quickly.
When sufficiently brown, turn heat down to medium-low and add cream; it will bubble up, so use a large enough pot to prevent spillovers.
Off heat, stir in butter and salt.
Serve over buttered popcorn ice cream.
Ingredients:
oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
sugars, granulated
cream, fluid, heavy whipping
butter, without salt
salt, table
Directions:
Prepare popcorn using oil, as directed in your popper, or place oil in a large pot with a lid.
Add kernels and cover.
Place over medium to medium-high heat.
Shake occasionally to prevent burning.
When popping slows to 3-5 seconds between pops, remove pot from burner.
Allow to cool 1-2 minutes.
Meanwhile, bring cream and milk to a simmer.
Add the popcorn and simmer 10 minutes.
Pass through a fine-mesh sieve or chinois.
Add sugar, salt and extract and stir to dissolve.
Cover tightly and refrigerate 3-4 hours.
Pour base into ice cream freezer; freeze according to manufacturer instructions.
Transfer to a container which has been chilled in the freezer.
Place a layer of plastic wrap over the ice cream before covering tightly.
Freeze until hard, 2-4 hours, before serving.
For the sauce, place water and sugar in a medium-large saucepan over medium heat.
When sugar is dissolved, turn the heat up to medium-high and simmer about 10 minutes, until it turns amber.
Watch closely, as it can burn quickly.
When sufficiently brown, turn heat down to medium-low and add cream; it will bubble up, so use a large enough pot to prevent spillovers.
Off heat, stir in butter and salt.
Serve over buttered popcorn ice cream.