Buttered Popcorn Ice Cream

By DeliciouslyDished

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Ingredients

• 2.5 cups whole milk
• 1.5 cups heavy cream (aka whipping cream)
• 1 cup sugar
• 2 eggs
• 1 tsp Vanilla extract
• 2 heaping cups of buttered popcorn (your choice! Either microwave or air/stove popped tossed with butter and salt)

Details

Adapted from clockworklemon.com

Preparation

Step 1

1. Combine milk, cream, 1/2 cup sugar , vanilla and the popcorn in a heavy bottomed sauce pan. Heat until almost boiling and then remove from heat. Let rest for 30 minutes to infuse the popcorn flavor

2. Using a cheese cloth or a fine mesh strainer strain out the popcorn and discard.

3. In a separate bowl whisk or use a mixer to beat the eggs and remaining /2 cup sugar until it reaches the ribbon stage

4. While still whisking/beating pour the warm milk into the eggs and beat until combine. Pour the egg milk mixture back into the clean pot and heat over medium until the mixture thickens while stirring constantly.

5. Chill custard in fridge with plastic wrap placed directly on the surface to prevent a skin from forming. I like to chill mine over night. Then churn in an ice cream maker and either enjoy it as a soft serve ice cream right away or put it in your freezer to firm up and enjoy as scoops of ice cream.