Ingredients
Method
- Infuse the Milk: Combine milk, cream, and popcorn kernels in a saucepan. Heat to simmer, then remove from heat, cover, and steep for 30-60 minutes.
- Strain the Infusion: Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing kernels. Reheat the infused milk until warm.
- Prepare the Custard Base: In a separate bowl, whisk egg yolks and sugar until light.
- Temper the Egg Yolks: Slowly ladle warm milk into the yolks while whisking constantly. Pour the mixture back into the saucepan.
- Cook the Custard: Cook over medium-low heat, stirring constantly until it coats the back of a spoon (175°F / 80°C). Do not boil.
- Add Flavorings: Remove from heat and stir in melted butter, vanilla extract, and salt.
- Chill the Custard: Pour through a sieve into a bowl over an ice bath. Stir until cool, cover, and refrigerate for 4 hours or overnight.
- Churn the Ice Cream: Pour chilled custard into an ice cream maker and churn for 20-30 minutes to soft-serve consistency.
- Freeze and Enjoy: Transfer soft ice cream to an airtight container, press parchment onto the surface, and freeze for 4-6 hours until firm.
Notes
Use full-fat dairy for creaminess. If dietary restrictions are present, substitute with dairy-free options. Maintain constant stirring during custard cooking to prevent curdling.
For serving, let ice cream sit at room temperature for 5-10 minutes before scooping. Store in the coldest part of the freezer for best quality.