Popcorn and Caramel Popsicle Ice cream
This is a recipe you’ll surely love: rich, buttery popcorn ice cream with swirls of salted caramel, coated in milk chocolate and caramelized popcorn pieces. Each bite is crunchy, creamy, and buttery. Try this mini popsicle, or just scoop the ice cream into a bowl—you’ll be surprised either way!
Recipe for 10 Mini Popsicle Ice Creams
Salted Caramel
125g Heavy Cream
50g Glucose
125g Caster Sugar
2,5g Salt
2,5g Vanilla extract
12g Butter
Place the heavy cream and glucose in a small saucepan over low heat and warm it until it is warm but not boiling. Keep it warm.
In a medium-sized, heavy-bottomed saucepan, add the caster sugar. Make a dry caramel, ensuring not to touch the sugar until it is completely melted.
Continue to cook until the sugar turns a deep amber color, being careful not to let it burn.
Once the caramel reaches a deep amber color, carefully add the warm cream/glucose mixture to the saucepan. The mixture will bubble vigorously.
Stir continuously until the bubbling subsides and the mixture is smooth.
Remove the saucepan from the heat and immediately add the butter, salt, and vanilla extract, stirring until completely melted and incorporated.
Let the caramel cool in the saucepan for a few minutes.
Transfer the caramel to a heatproof container and let it cool to room temperature.
Once cooled, place the caramel into a piping bag, and keep it in the fridge until ready to use.
Popcorn Ice cream
10g Clarified butter
40g Raw popcorn kernels
370g Cream
400g Milk
150g Granulated sugar
50g Glucose
2g Salt
3g Ice Cream Stabiliser
Place the cream, milk, sugar, ice cream stabilizer, and glucose in a medium saucepan over medium-high heat, and cook, whisking occasionally, until it comes to a boil. Reduce the heat to a low simmer and continue cooking for 2 minutes.
Place the clarified butter and popcorn kernels in a large pot over medium-high heat. Cover with a lid and cook until you hear the sound of the corn popping. Continue until the sound of popping corn has slowed to less than one pop per second. Immediately remove the pot from the heat.
Working quickly, remove the lid from the pot and pour the dairy mixture into it. Let the popcorn-dairy mixture cool to room temperature, then transfer it to the fridge and let it infuse overnight.
The next day, transfer the popcorn mixture to a blender. Add the salt and start blending on low speed. Continue blending for 1 to 2 minutes, until the ice cream base is very smooth.
Strain the mixture through a fine-mesh sieve to remove the bits of popcorn.
Place the base into the bowl of an ice cream maker and churn according to the manufacturer’s instructions.
Once ready, transfer the ice cream into a container, alternating layers with caramel.
Let it set in the freezer for 30 minutes to 1 hour before serving.
Assembling the Popsicles
A couple of hours before starting, place the popsicle molds in the freezer to chill.
Fill the molds with the caramel popcorn ice cream, and use a spatula to remove the excess ice cream. Work quickly to prevent the ice cream from melting.
If desired, use the caramel piping bag to pipe small dots of caramel into the ice cream within the molds.
Insert the ice cream sticks into the molds and place them in the freezer until completely frozen.
Once frozen, remove the popsicles from the molds and store them in an airtight container until ready to glaze.
Caramel popcorn
100g caster sugar
40g popcorn
In a medium-sized, heavy-bottomed saucepan, add the caster sugar. Make a dry caramel, ensuring not to touch the sugar until it is completely melted.
Continue to cook until the sugar turns a deep amber color, being careful not to let it burn.
Once the caramel is ready, add the popcorn and quickly mix to coat all the popcorn.
Transfer the coated popcorn onto a silicone mat and let it cool down completely.
Once cooled, take 30g of the caramel popcorn and chop it into small pieces. Alternatively, you can use a food processor.
Popcorn and chocolate coverture
30g caramel popcorn chopped into small pieces
480g milk chocolate
120g cocoa butter, melted
Chop the chocolate and place it in a bowl. Melt in the microwave or over a double boiler until melted.
Separately, melt the cocoa butter.
Add the melted cocoa butter to the melted chocolate and mix until well incorporated.
Let the mixture cool to 40°C and add the chopped caramel popcorn. Mix well.
Dip the frozen popsicle into the coverture and shake gently to remove the excess.
Place the popsicles back in the freezer until ready to serve.
