Popcorn Blizzard Popcorn Ice Cream with Fleur de Sel Caramel Sauce
- 2 cups vitamin D milk
- 2 cups heavy cream
- 2 cups sugar
- Prepared movie theatre flavored buttered popcorn
- 1 vanilla bean (scraped)
- 1/2 teaspoon butter extract
- 2 beaten eggs
- Fleur de sel caramel sauce:
- 8 tablespoons butter
- 2 cups packed brown sugar
- 1 cup half and half
- Pinch fleur de sel salt
- 1 tablespoon vanilla extract
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
In a heavy cast iron pot, heat milk, cream, and 1 cup sugar in a saucepan. Cover top of cream mixture completely with prepared popcorn. When popcorn starts to melt into mixture, sprinkle some more popcorn on top. When the mixture starts to bubble, remove off of heat and set aside for 30 minutes so the popcorn infuses its flavor into the cream mixture.
Still whisking, pour the cream mixture into the egg mixture and pour this back into the cleaned-out pan. Cook until cream thickens on medium-low heat (You don't want to over cook the eggs because it will leave an egg flavor. Do not leave unattended.)
With a silicone spatula, scrape vanilla beans off of the pot and keep stirring all the flavors together. If vanilla beans clump up just break apart on the interior of the pot. When mixture thickens, remove from heat.
Put pot into a bowl of ice water. Let cool completely.
To prepare the Fleur De Sel Caramel sauce, mix butter, brown sugar, half-n-half, and salt in a saucepan over medium-low heat. Cook while stirring or whisking gently for 10 minutes allowing for the brown sugar to dissolve and for the mixture to thicken. Add vanilla and cook until it thickens further. Turn off heat and pour sauce into whatever you plan to serve it in. Allow cooling until the sauce is just warm. Serve over ice cream.
Recipe courtesy Manouschka Guerrier, 2010