Buttered Popcorn Ice Cream
This buttery popcorn ice cream turns a classic movie snack into a creamy, frozen treat. With rich dairy, a hint of sweetness, and the comforting flavor of buttered popcorn, it’s fun to make and perfect for any dessert craving. Creamy, smooth, and easy to churn at home, this ice cream is sure to impress.
Equipment
- 1 medium saucepan
- 1 large mixing bowl
- 1 fine-mesh sieve
- 1 immersion blender
- 1 ice cream maker
- 1 freezer-safe container
- 1 ice bath or large bowl with ice
Ingredients
- ⅔ cup 133 g granulated sugar
- 2 tablespoons dry milk powder
- ¼ teaspoon guar gum or locust bean gum
- 2 ½ cups 600 g whole milk
- 1 cup 240 g heavy cream
- 2 tablespoons glucose syrup or corn syrup
- 4 cups 56 g buttered popcorn (homemade or microwave)
Instructions
- Prepare the Dry Mix: In a medium-sized mixing bowl, combine the granulated sugar, dry milk powder, and guar gum (or locust bean gum). Whisk these ingredients together thoroughly until evenly incorporated. This dry blend will help stabilize your ice cream base, ensure smooth texture, and prevent ice crystals from forming, especially important since this recipe contains no eggs. Set aside until ready to use.
- Heat the Milk and Cream: In a medium saucepan, pour in the whole milk and heavy cream. Add the glucose syrup (or corn syrup) to the liquid mixture. Place the pan over medium heat and slowly warm the liquid, stirring occasionally to prevent the milk from scorching on the bottom. You want the mixture to steam and form tiny bubbles around the edges, reaching approximately 185°F (85°C) on an instant-read thermometer. Do not allow it to boil, as overheating may curdle the milk or alter the texture.
- Incorporate the Dry Ingredients: Once the milk and cream mixture reaches the proper temperature, gradually whisk in the sugar-dry milk-gum mixture. Stir consistently to ensure the sugar dissolves completely and the stabilizer is evenly distributed. The mixture should feel silky and slightly thickened, a perfect base for infusing the popcorn flavor.
- Blend with Popcorn: Add the buttered popcorn to the warm cream mixture. Using an immersion blender, pulse for about one minute until the popcorn is fully coated with the creamy liquid. As the popcorn absorbs the moisture, it will shrink in volume. This step ensures that the buttery popcorn flavor infuses thoroughly into the base, giving your ice cream a rich, authentic taste.
- Cool the Base: Place the bottom of the saucepan in a large ice bath to rapidly cool the mixture for approximately 30 minutes. Stir occasionally to help release heat evenly. Once cooled to near room temperature, cover the mixture and refrigerate for at least three hours, or preferably overnight. Chilling allows the flavors to meld and improves the texture when churning.
- Strain the Popcorn: When the base is fully chilled and ready for churning, pour it through a fine mesh sieve into a clean bowl. Use a spatula or spoon to press down and extract as much liquid as possible from the popcorn. This step ensures that only the flavorful cream remains, while the solid popcorn is removed to achieve a smooth, creamy ice cream texture.
- Re-emulsify the Cream: After straining, use an immersion blender to blend the cream base for one full minute. This re-emulsification step is crucial, especially if the mixture separated slightly during refrigeration. It ensures a consistent, velvety texture and prevents icy patches in the final ice cream.
- Churn the Ice Cream: Pour the prepared base into your ice cream maker and churn according to the manufacturer’s instructions. Churn until the ice cream reaches a soft-serve consistency. You should see it thicken and increase slightly in volume as air incorporates into the base, creating a creamy, scoopable texture.
- Freeze Until Firm: Transfer the churned ice cream into a freezer-safe container. Press a layer of parchment paper directly onto the surface of the ice cream to prevent freezer burn and ice crystal formation. Cover with a lid or aluminum foil and freeze for at least two hours or overnight until firm.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit for a few minutes to soften slightly for easier scooping. Serve in bowls or cones, and enjoy the delightful combination of rich, creamy ice cream with the nostalgic flavor of buttery popcorn. This unique dessert is perfect for movie nights, summer treats, or any time you want a playful yet indulgent frozen dessert.
Notes
- Using guar gum or locust bean gum is essential to achieve a smooth, creamy texture since this recipe does not include eggs. Without it, the ice cream may become icy.
- Popcorn choice matters: You can use microwave popcorn, stovetop-popped kernels, or homemade buttered popcorn. For a richer flavor, lightly brown the butter and add a pinch of sea salt or popcorn seasoning.
- Chilling time is important: Refrigerating the ice cream base overnight not only enhances flavor but also improves texture, making churning more effective.
- Temperature control: Heating the cream-milk mixture gently to 185°F ensures it thickens slightly without curdling. Avoid boiling.
- Optional sweetness adjustments: Depending on the sweetness of your popcorn or personal taste, you may adjust sugar slightly, but do so carefully to maintain balance.
