Buttered Popcorn Ice Cream Recipe

1. In a heavy-bottomed saucepan, bring milk and cream to a bare simmer. Remove from heat, stir in popcorn, cover, and let steep for 1 hour.

2. In a second heavy-bottomed saucepan, whisk together egg yolks and sugar until pale in color and slightly thickened. Chill in refrigerator until dairy has finished steeping.

3. Pour dairy through a fine-mesh strainer into pot with egg-sugar mixture, then whisk rapidly until very well combined. Press on strained popcorn with a spoon against the strainer to squeeze out all remaining dairy.

4. Put saucepan on medium heat and cook, stirring occasionally, until a custard forms on the back of a spoon but a swiped finger across the back leaves a clean line. Add salt to taste in 1/4 teaspoon increments, then strain custard into an airtight container and chill overnight, or at least 6 hours.

5. The next day, churn according to manufacturer's instructions. If using Cracker Jacks or caramel corn, add them in the last few seconds of churning and let churn until well integrated. Transfer ice cream to container and chill in freezer for at least 3 to 4 hours before serving.

Special Equipment

Ice cream maker

Notes

When it comes to popcorn, homemade is best for out-of-hand snacking, but fake butter microwavable popcorn is better for this ice cream. Its hydrogenated butter-flavored oils carry more "buttered popcorn" flavor than real butter, and they freeze less hard and clumpy. Since popcorn brands vary in salt levels, add salt to your ice cream to taste in small increments.