POPCORN ICE CREAM RECIPES

Steps:

• Add the tapioca starch to a small bowl. Measure the milk and add two tablespoons to the tapioca starch. Mix to form a slurry.
• Add the rest of the milk, cream, sugar and glucose syrup to a small pot. Heat on low, stirring well until the sugar and syrup is dissolved.
• Add the tapioca starch slurry and mix well. Turn off.
• Cook the popcorn in the microwave according to the instructions.
• Once done, wait until the steam has subsided. Open the packed just a crack and shake upside to remove uncooked popcorn kernels.
• Add the popcorn to a large heat proof bowl.
• Pour over hot dairy mix. The popcorn will significantly reduce in volume as your pour over the liquid.
• Allow to cool for about five minutes. Blend well with a stick/immersion blende until mix is smooth.
• Add salt and mix well.
• Strain mix through a sieve. Pour mix into a heat proof container, cover and chill in fridge for at least four hours, preferably overnight.
• Put your storage container in the freezer to chill. If you are using a self refrigerating machine turn it on about ten minutes before churning, other wise take your freezer bowl out of the freezer right before churning.
• If the butter has settled a bit on the top of the ice cream mix once chilled give it a good stir. Churn the ice cream. It will be the consistency of soft serve when done.
• Transfer the mix to the chilled storage container, cover and freeze for four hours, or until firm.
• To serve remove from the freezer, scoop and enjoy! Fabulous on its own, or with some of my caramel popcorn sprinkled over the top. Delicious!

Steps:

• Combine sugar, corn syrup, cream of tartar, and 1/4 cup water in a medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until dark amber in color, about 7 minutes.
• Remove from heat; immediately add butter and stir until melted. Slowly add cream (mixture will bubble vigorously). Add vanilla and salt; whisk until smooth. DO AHEAD: Can be made 1 month ahead. Let cool completely. Cover sauce and chill. Rewarm slightly before using.
• Set a strainer over a large bowl; set aside. Place popcorn in another large bowl. Drizzle butter over and sprinkle with 1/2 tsp. salt; toss to coat. Add milk and cream; cover and steep for 10 minutes. Stir in corn syrup and 1 Tbsp. sugar. Working in batches, purée popcorn mixture in a blender until smooth. Transfer to a large saucepan and bring to a simmer over medium heat.
• Using an electric mixer, beat yolks, remaining 4 Tbsp. sugar, and remaining 1/2 tsp. salt in a large bowl until thick ribbons form. Gradually whisk hot popcorn mixture into yolk mixture. Return to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened, your finger leaves a path when drawn across the back of a spoon, and an instant-read thermometer registers 175°, 3–4 minutes. Pour through strainer. Cover and chill overnight.
• Process in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• Stir both chocolates in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Set aside.
• Place peanut brittle in a food processor and pulse until finely ground. Add peanut butter and melted chocolate. Pulse until combined. Spread out on a baking sheet. Chill for at least 4 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
• Spoon some caramel sauce into tall, decorative glasses or serving bowls. Add 2 scoops buttered-popcorn ice cream. Drizzle more caramel sauce over. Sprinkle some halvah over. Top with a spoonful of whipped cream. Garnish sundae with peanuts and buttered popcorn.