Popcorn Ice Cream

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• Step 1

  Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.

• Step 2

  Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and salt and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously to prevent the eggs scrambling. Return the mixture to the saucepan and place over a low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil.

• Step 3

  Add the popcorn, blend with a stick blender then sieve the custard through a strainer. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the fridge.

• Step 4

  Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 4°C). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions.

• Step 5

  When the churning is completed, fold a handful (or as many as you want) of the butterscotch chips into the ice cream. Use a spoon or spatula to scrape it into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).

• Step 6

  Drizzle each portion with a little warmed sauce and decorate with the extra popcorn before serving.
  
  Gimme some sugar, baby bruce campbell, army of darkness

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