Surprise your taste buds with our delicious and easy-to-make homemade popcorn ice cream. All you need is a 1-1/2- to 2-quart capacity ice cream maker. While ice cream is frequently made with egg yolks, a non-egg based ice cream recipe makes for simpler preparation.
1. Gradually heat ingredients - It’s important to cook the half-and-half, whipping cream, sugar and salt over moderate heat while stirring occasionally to gradually heat the mixture and prevent it from scorching.
2. Infuse popcorn flavor - To infuse the ice cream with kettle korn flavor, pour the hot cream mixture over the popped kettle korn and stir. Allow the mixture to stand for 30 minutes, then refrigerate 3 hours or up to 1 day ahead to fully incorporate the popcorn flavor into the ice cream.
3. Strain popcorn mixture – Set a strainer over a large bowl and pour the cream-popcorn mixture through a strainer. A fine-mesh strainer works best to avoid any popcorn particles in the ice cream. Press down on the popcorn in the strainer to release as much of the cream mixture as possible then discard the popcorn.
4. Churning – Churn the chilled cream mixture until it’s thickened to a soft-serve consistency.
(Click here or Download the pdf for the companion recipe)