Call me the Dairy Queen
This month is National Ice-cream Month in the US and it’s still “summa summa summa timeeee”, so I decided a month of delicious, unique and extravagant ice-creams are in order. Today I present to you the most delicious ice-cream I have ever made to date. (I still have 8 more to go for the month so that may change) It’s so creamy and buttery, taste exactly like butter popcorn with the addition of cracker jacks and caramel makes it even more perfect!
I have a few purist ice-cream recipes already on the blog, and by purist I mean cream, sugar, milk, no thickeners no nothing. I have one with no eggs (grapenut ice-cream) and one using eggs (Eggnog ice-cream). They are both absolutely delicious. In the past I have even made pumpkin ice-cream, fruit basket and rum and raisin ice-creams.; All extremely delicious. However my early ice-cream endeavors were trial an error, in the beginning I realized the ice-cream with no eggs would get rock solid once frozen and to combat that I started adding a little alcohol to it. And in the same manner the ice-cream with eggs melted super-fast. This proved to be a challenge when filming and trying to photograph the frozen treats. So I started doing a bit of research.
One of my favorite blogs “We all scream” is dedicated to ice-cream, and I have always noticed she adds something called a tapioca slurry to her ice-creams (I didn’t pay any attention to the addition) until I purchased Jeni’s splendid ice-creams on kindle. I had been seeing that book all around for weeks and one day just finally decided to read it. That’s where I learned about the science behind the ingredients in the ice-cream. Her method is super-duper easy using no eggs, eliminating the beating and tempering and all that jazz.
So this month I have created 9 interestingly unique and fun ice-creams everyone is sure to love. First up is a butter popcorn ice-cream. With caramel and crunchy cracker jack popcorn and nuts. How delicious does that sound?
Ingredients (printable recipe)
2 cup Whole Milk
1 ¼ cup Heavy Cream
2/3 cup white Sugar
2 tablespoon light Corn syrup
1 table spoon plus 1 teaspoon Corn starch
2 tablespoon milk
3 table spoon Cream cheese
1-2 bags Cracker Jack
1 pack popped microwave movie theater Butter popcorn
- Pop the popcorn according to the package instructions
- In a dish make the cornstarch slurry by combining the corn starch and 2 tablespoon milk
- In a separate bowl lightly whisk the cream cheese
- In a pot bring to boil the cream, milk, sugar and corn syrup for 4 minutes exactly
- Once it’s been boiling for four minutes remove from the heat and stir in the cornstarch slurry
- Place back on the heat and stir allowing it to slightly thicken (about 1-2 minutes)
- Pour the hot milk mixture into the bowl of cream cheese to dissolve it remove as much lumps as possible
- Pour ½ bag of popped butter popcorn into the milk mixture and allow them to soak
- Pour contents into a zip lock bag
- Prepare a bowl filled with ice
- Place the zip lock bag in the ice bath and allow the mixture to completely cool for an hour
- Strain the cooled milk mixture from the popcorn using a strainer and cheese cloth
- Churn the milk mixture in an ice-cream maker
- Layer in a baking pan, caramel sauce, cracker-jack and churned cream starting with the caramel sauce and cracker jacks on the bottom, followed by ice-cream and repeat
- Place a parchment paper on the top of the ice-cream and allow to harden for 4 hours in the freezer.
- You must use a cheese cloth to strain the ice-cream mixture from the popcorn. It really does absorb a lot of the ice-cream mix So make sure to squeeze out every single drop you can from it.
- Remember to store your ice cream canisters in the freezer so that you are ready for churning at all times
- Make sure the ice has completely surrounded the bag to it cools fast and evenly