Homemade popcorn ice cream

Just made some popcorn ice cream. Yum.

3/4 cup sugar
1 quart heavy cream
2 quarts buttered popcorn

  1. Combine cream, sugar, and popcorn in a saucepan and bring to a boil. Stir frequently to prevent burning.
  2. Remove from heat.
  3. Chill in refrigerator for 3-4 days so the flavor infuses into the cream. (though I recommend leaving this for a week)
  4. Strain through a sieve.
  5. Freeze with liquid nitrogen.