June 03, 2013

Toffee Popcorn Ice Cream



It doesn't take me long to become obsessed or infatuated with something - a song I listen to everyday until I've overplayed it; watching every movie starring my favourite actor....going back to their very first movie and chronologically working my way forward to their most recent; getting obsessed with my new ice cream machine. 

I picked up and ice cream machine last week in Lidl for €25 and it is the best investment I've made in a while. In the space of 2 days I made 4 different flavours of ice cream...two of which were made specially for family coming for BBQ. That made the excessive ice cream making totally acceptable. Not that you actually need a reason to want to eat ice cream-homemade or shop bought. 


One of the flavours I made was toffee popcorn. Flicking through an ice cream book my brother bought me for my birthday last year, this toffee popcorn ice cream caught my eye. 

I cannot remember the last time I ate toffee popcorn. The idea of it as an ice cream flavour sounded too dreamy. 



If you do not have an ice cream machine, fear not, I've got you covered. You can follow the recipe below but instead of churning it, freeze the ice cream overnight in a freezer bag, blitz it the next day in a food processor and allow it set up up again in the freezer. Jump on over here where I followed this method when making Buttered Pecan Maple Ice Cream. 

Alternatively, if you have the time in one day follow the recipe below, put the ice cream in a lunch box and place in the freezer for 1 hour. Then remove from the freezer every half  hour for 3 hours and blitz the ice cream with a hand blender. After you've done this, place in the freezer for 2-3 hours until scoopable!

So, you could make the ice cream the day before if you do not have an ice cream churner. Leave it in the fridge over night and follow one of the methods above. 

You know what'll work for you! Just stock up on ice cream cones!

Enjoy, 

Holly, x


Toffee Popcorn Ice Cream ingredients: 250ml full fat milk, 125g double cream, 85g caster sugar, 2 egg yolks, 90g toffee popcorn. 

I dare you not to eat all the toffee popcorn before the ice cream gets made. This may challenge you!


Place the milk and cream in a pot and bring just to the boil but do no not boil.


In the meantime in a heat-proof bowl, whisk together the sugar and egg yolks until pale and fluffy, about 2-3 minutes. 


Pour half the hot milk mixture very slowly over the egg mixture whisking very quickly as you go


Return the mixture to the pot with the other half of the milk mixture over a low to medium heat, stirring constantly ...


...cook until it lightly coats the back of a spatula. This will take about 2 minutes. 

This is your ice cream base.


Pour the  mixture into a bowl and stir in the toffee popcorn. The popcorn will float. Try not to go bobbing for toffee popcorn a la apple bobbing at Halloween! 

Allow to infuse for 10-15 minutes. 


The warm ice cream base causes some of the toffee to melt from the popcorn. It creates little golden steams of toffee in the base as it infuses. Real pretty. 


With a hand blender, blitz the mixture until the popcorn is broken up.


Pour through a strainer, pushing all the liquid from the blitzed popcorn. 

Allow to chill and go completely cold before churning!


Ingredients, Makes 500ml (easily doubled)

Serves 4ish!

Adapted from The Icecreamists

250ml Full Fat Milk
125g Double Cream
2 Egg Yolks
85g Caster Sugar
90g Toffee Popcorn

Place the milk and cream in a pot and bring just to the boil-but do not boil.
In the meantime, whisk the egg yolks and sugar together until light and fluffy, about 2-3 minutes.
Take the hot milk mixture off the heat. 
Whisking very quickly and pouring very slowly, pour half of the hot mixture over the egg mixture.
It is essential that you whisk quickly and pour slowly so that the eggs do not scramble.
Place all the mixture back into the pot.
Place over a low to medium heat and cook, stirring constantly with a spatula, until slightly thickened-the mixture should lightly coat the back of the spatula.
Pour into a bowl and stir in the toffee popcorn.
Set aside and allow to infuse for 10-15 minutes.
With a hand blender, blitz the mixture and pass through a strainer pushing all the liquid through with a spatula.
Allow the mix to cool for 20-30 minutes and then place in the fridge until fully cold about 20 minutes. Do not put the hot mixture into the fridge.
Once completely cold, churn the ice cream according to the manufacture setting in your ice cream machine or refrigerate over night and then churn it the next day if you are stuck for time.

To Serve

Extra Toffee Coffee
Ice Cream Waffle or Wafer Cones 

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