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There's no denying that there's something about ice cream that screams summertime. Whether it's the fact that it's cold and refreshing on a hot day, or simply the nostalgia of eating ice cream cones as a kid, ice cream is the quintessential summer treat. Plus, with so many different flavours and toppings to choose from, there's an ice cream out there for everyone.
Though it’s fun to go and enjoy the summers outdoors, sometimes with India’s temperatures climbing to scorching levels, it’s safer to stay inside and enjoy a nice movie afternoon instead. And no movie session could ever be complete without the right snacks to keep you company. For a summer binge session, nothing beats caramel popcorn ice cream. It’s the ultimate combination of sweet and salty, with the added bonus of a creamy, cool texture that will make your taste buds sing.
While you can certainly buy this flavour at some speciality ice cream shops, the homemade version is the way to go. Not only is it fun to make, but it also allows you to customise the flavour and texture to your liking. Another advantage of making ice cream at home is that you can experiment with different flavours and mix-ins. While caramel popcorn might be my personal favourite, there are endless possibilities when it comes to homemade ice cream. You could try adding fresh fruit, nuts, or even candy pieces to your ice cream base to create your own unique flavour combinations. The sky's the limit when it comes to homemade ice cream, and that's what makes it so much fun to make.
Video Credits: Manuela Kjeilen
Ingredients:
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup corn syrup
- 1/4 teaspoon salt
- 5 egg yolks
- 2 cups freshly popped popcorn, cooled
- 1/2 cup caramel sauce
Method:
- In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until steaming, but not boiling.
- In a separate saucepan, combine the granulated sugar, water, corn syrup, and salt. Heat over medium heat until the sugar dissolves, stirring occasionally.
- Increase the heat to high and cook the sugar mixture, without stirring, until it turns a deep amber colour, about 5-7 minutes.
- Slowly pour the hot cream mixture into the caramel, whisking constantly. Be careful as the mixture will bubble up and steam.
- In a separate bowl, whisk the egg yolks until they are light and frothy. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
- Strain the mixture through a fine-mesh strainer into a large bowl. Let cool to room temperature, then cover and refrigerate until completely chilled, at least 4 hours or overnight.
- Once the mixture is chilled, pour it into a large freezer-safe container and place it in the freezer.
- Every hour or so, remove the container from the freezer and use a hand-held mixer or immersion blender to beat the mixture until it is smooth and creamy. This will help break up any ice crystals that form and prevent the ice cream from becoming too icy.
- While the ice cream is freezing, toss the popcorn with the caramel sauce until it is evenly coated.
- When the ice cream is almost completely frozen, remove it from the freezer and fold in the caramel popcorn.
- Return the ice cream to the freezer and freeze until firm, at least 4 hours or overnight.
- Scoop the ice cream into bowls and serve with extra caramel sauce and popcorn on top.
