Buttered Popcorn Ice Cream With Fleur De Sel Caramel Sauce

Total Time: 8 hrs 30 mins Preparation Time: 8 hrs Cook Time: 30 mins

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup raw popcorn
• 1 1/2 cups heavy cream
• 2 1/2 cups whole milk
• 3/4 cup sugar
• 1/4 teaspoon table salt
• 1/2 teaspoon butter flavor extract
• 1/2 cup water
• 1 cup sugar
• 1 cup heavy cream
• 8 tablespoons unsalted butter (1 stick)
• 1 teaspoon fleur de sel or 1 teaspoon kosher salt

Recipe

• 1 prepare popcorn using oil, as directed in your popper, or place oil in a large pot with a lid. add kernels and cover. place over medium to medium-high heat. shake occasionally to prevent burning. when popping slows to 3-5 seconds between pops, remove pot from burner. allow to cool 1-2 minutes. meanwhile, bring cream and milk to a simmer. add the popcorn and simmer 10 minutes. pass through a fine-mesh sieve or chinois. add sugar, salt and extract and stir to dissolve. cover tightly and refrigerate 3-4 hours.
• 2 pour base into ice cream freezer; freeze according to manufacturer instructions. transfer to a container which has been chilled in the freezer. place a layer of plastic wrap over the ice cream before covering tightly. freeze until hard, 2-4 hours, before serving.
• 3 for the sauce, place water and sugar in a medium-large saucepan over medium heat. when sugar is dissolved, turn the heat up to medium-high and simmer about 10 minutes, until it turns amber. watch closely, as it can burn quickly. when sufficiently brown, turn heat down to medium-low and add cream; it will bubble up, so use a large enough pot to prevent spillovers. off heat, stir in butter and salt. serve over buttered popcorn ice cream.