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