Popcorn Ice Cream With Caramel Sauce

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I briefly mentioned the popcorn ice cream with salted butter caramel sauce from Almost Bourdain in my previous post.  I was pretty much floored when I read about this popcorn ice cream because it sounded amazing.  I sure hope that Ellie doesn’t mind if I post about her yet again!, but I made her popcorn ice cream last week and it definitely was amazing!

First of all, I don’t have an ice cream maker.  So why was I even thinking about making any kind of ice cream at all?  Well, because I had read an article in delicious. magazine on how to hand-churn ice cream.  Sure, it takes longer, but it’ll still work in the end.

“Hand-churn” is a bit misleading, actually, because you use an electric mixer, not your hands.  But basically the process is simple.  Make the ice cream according to your recipe.  When the recipe says to put the mixture in the ice cream maker, don’t (of course).  Instead, pour it in a large, shallow metal or plastic container, cover tightly with plastic wrap then place in the freezer for 1 1/2-2 hours or until the mixture is frozen on the edges.  Take it out of the freezer, transfer the ice cream to a bowl, and beat it with an electric mixer until smooth.  Return it to the freezer in the shallow container and repeat this process 2-3 times.  The process of beating the ice cream will prevent ice crystals from forming and ensure that you end up with a smooth, rich ice cream.

So that is how I made Ellie’s popcorn ice cream.

The salted butter caramel sauce is the best caramel sauce I have ever tasted.  It is also the first time I have made caramel without using a mix of sugar and water.  The recipe yields heaps of caramel sauce, so I had plenty leftover.  I’ve been making caramel lattes, caramel hot chocolates (for my daughter) and dipping chopped apples into the sauce.

Back to the ice cream though.  It was just brilliant.  The ice cream tasted exactly like popcorn, like a sweet, buttery popcorn.  It was irresistible and tasted just fine on its own without the caramel sauce.  The caramel sauce made it stunning, though.  I was amazed at how delicious it was, and I can definitely say that this is one of the best things I have ever made.

I drizzled my popcorn ice cream with very warm caramel sauce which melted the ice cream quite a bit, but that’s how I like it.  :)

Recipe Source
Popcorn Ice Cream With Salted Butter Caramel Sauce from Almost Bourdain


Just a reminder, 3 days until the first ever Mystery Box Cupcake Challenge secret ingredient is announced!  Come back on July 1 or subscribe by RSS for updates to find out what it’ll be! For more information on this brand new monthly cupcake challenge that I have started, read this page.

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Comments

  1. Janna McNeil says

    I’ve been jealous of everyone with an ice cream maker lately but don’t really want one because I don’t have anywhere to store it. I’m glad to find out that you don’t really need one after all.

  2. The Blue-Eyed Bakers says

    Oh my – salty, sweet, caramel, popcorn – we’re in love with this recipe. And hurrah for a hand churn method…brilliant! Is 10 in the morning too early for ice cream? Surely not…

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