Chocolate Spiderling Popcorn Ice Cream
- In a medium saucepan, bring the heavy cream and milk to a boil. Add the popcorn, stir. Remove from heat, allow to steep for 1½ hours.
- Strain the mixture through a fine sieve. Discard popcorn.
- In a medium bowl, combine the egg yolks, sugar, salt and vanilla. Whisk until slightly pale yellow.
- Return the cream mixture to a simmer. Temper the egg mixture with a half cup of the cream mixture, one tablespoon at a time, whisking vigorously. Pour the contents back into the saucepan. Bring to a simmer, continue whisking until thickened and coats the back of a spoon to form a custard.
- Prepare an ice bath by combining water and ice in a bowl large enough to hold the saucepan. Chill the custard by placing the saucepan in the ice bath, stir the custard until cool. Remove the saucepan from the ice bath.
- Freeze the custard for 2 hours, stirring vigorously with a whisk or a spoon every 30 minutes to incorporate air into the mixture. When it begins to set, drizzle with ¼ of the melted chocolate; allow it to harden. Stir the ice cream, breaking the chocolate. Continue with remaining chocolate.
- Continue to freeze and stir until it reaches desired consistency, about 2 hours total time. Eat immediately as handmade ice cream does not stay frozen long.
TIP: Taste the popcorn before preparing the ice cream custard. If the popcorn has a burnt taste, discard and make another batch. Also, it is best to use a stainless steel saucepan when preparing the custard to prevent the custard from absorbing the taste of the pan when whisking.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen