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Popcorn Ice Cream

Prep: 10 minutes plus standing, chilling and freezing • Cook/Microwave: 15 minutes • Makes: about 1-1/2 quarts


3 cups Schnucks half-and-half
2 cups Schnucks whipping cream
1 cup Schnucks granulated sugar
1/8 teaspoon salt
1 packet (3.3 ounces) microwave-in-bag kettle korn
1-1/2 teaspoons Schnucks pure vanilla extract
caramel sauce and additional popped kettle korn for garnish (optional)

1. In 3- to 4-quart saucepan, heat half-and-half, cream, sugar and salt over medium heat 12 to 15 minutes or until hot but not boiling, stirring occasionally. Meanwhile, pop kettle korn in microwave oven as label directs. Then transfer popped kettle korn to large bowl.

2. Pour hot cream mixture over kettle korn and stir; let stand at room temperature 30 minutes. Cover and refrigerate at least 3 hours or up to 1 day ahead.

3. Strain kettle korn mixture through fine-mesh strainer set over large bowl, pressing kettle korn to release cream mixture; discard kettle korn. Stir in vanilla. Transfer mixture to 1-1/2- to 2-quart ice cream maker bowl and churn as manufacturer directs, about 25 minutes or until mixture is thickened to soft-serve consistency. Serve ice cream in dessert bowls drizzled with caramel sauce and garnished with kettle korn, if desired. If not serving right away, transfer ice cream to an airtight container; cover with plastic wrap, then seal. Freeze up to 3 days.


Each 1/2 cup: about 283 calories, 22 g total fat
(13 g saturated), 77 mg cholesterol, 63 mg sodium,
21 g carbohydrate, 0 g fiber, 3 g protein

*(Click here or Download the pdf for the companion article)