Cracker Jack Sundae

I didn’t want my ice cream maker to feel neglected or that I was playing favorites with my ice-pops mold, so I decided to pull out all the stops and really make a fabulous ice cream and then use it to make these beyond fabulous sundaes.

I’ve made quite a few good ice creams in the past, but this one is so different from anything I’ve made before, that I just had to share it with you.   The ice cream is actually popcorn flavored.   The cream mixture is first steeped with popcorn before the base is finished and frozen.  As a result, the ice-cream is infused with popcorn flavor, making this frozen treat a little sweet and a little savory.  When you combine it with a handful of caramel corn and a drizzle of salted caramel sauce it makes a dessert that is both unique and memorable.     If you happen to be a popcorn/caramel corn lover, this could be kind of addictive.  Don’t say I didn’t warn you!!

CRACKER JACK SUNDAES WITH POPCORN ICE-CREAM

Yield:   about 6 servings

Ingredients:

For the ice cream:

• 1  3/4 cups heavy cream
• 3/4 cup whole milk
• 3/4 cup sugar, divided
• about 5 cups prepared popcorn (1/3 cup unpopped kernels, if you make your own.)
• 2 large egg yolks
• 1/2 tsp. vanilla
• 1/4 tsp. salt

To serve:

• Caramel corn, such as Cracker Jacks
• vanilla caramel sauce

Directions:

In a medium saucepan, combine the heavy cream with the milk and 1/2 cup sugar.  Heat over medium heat until warmed and bubbles form around the edges.  Remove from the heat, stir in the prepared popcorn, and cover.   Let the mixture steep for 30 minutes.

Return the pan back for the burner over medium heat.  In a medium bowl, combine the egg yolks and the remaining 1/4 cup sugar.  Whisk until smooth.  When the mixture in the pan is warmed through again, slowly pour into the bowl with the egg yolks, whisking constantly.   Return the entire mixture to the saucepan and place over medium heat.  Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (170* -175*F on an instant read thermometer).  Pour the custard through a mesh strainer into a storage container.  Stir in the vanilla and salt.  Let cool slightly, then cover and refrigerate until completely chilled.

Freeze in an ice cream maker according to the manufacturer’s instructions.  Store in an airtight container in the freezer.

To Make Sundaes:

Place a scoop of the popcorn ice cream in the bottom of a sundae glass/dish.  Drizzle with some caramel sauce.  Place another scoop of ice cream, and drizzle with more sauce.  Sprinkle on a handful of Cracker Jacks/ caramel corn.   Top with whipped topping as desired.   SIGH!!

Cracker Jack Sundae

SOURCE:  heavily modified from  Almost Bourdain, via Food Network