From: Executive chef Will Artley, BLT Steak DC, Washington, DC. Yield: Varies.
2 cups heavy cream
2 cups whole milk
2 cups freshly popped buttered (5 Tbsp. butter)
popcorn, salted
6 egg yolks
¾ cup sugar
4 Tbsp. caramel
Simmer the already-prepared popcorn in the heavy cream and milk. After approximately 12 minutes of simmering, place mixture in a blender while still hot. Puree until smooth, then run mixture through a fine strainer.
As the liquid cools to just above room temperature, mix the salt, eggs and sugar together. Almost immediately, add liquid slowly to the egg mixture. Temper to be sure mixture doesn’t cook eggs in the process. Strain and cool mixture overnight.
Add chilled mixture to ice cream machine. Follow manufacturer’s instructions, keeping in mind that mixture should not be over-churned. When ice cream is ready to serve, fold in caramel and keep chilled.
