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1
In a very large saucepan, combine the heavy cream, milk, 1/3 cup of the sugar, and the salt.
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2
Cook, whisking, over medium heat until just barely boiling and the sugar is dissolved, about 4 minutes.
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3
Add the popcorn and stir until coated.
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4
Cover and set aside until cool, about 30 minutes.
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5
Strain the cream through a fine-mesh strainer into a medium saucepan, firmly pressing on the popcorn with the back of a spoon to extract every last drop of flavor and cream.
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6
You should have about 3 cups of liquid.
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7
Add more cream, if needed, to come up to this amount.
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8
In an electric mixer fitted with the whisk attachment, beat the egg yolks and the remaining 2/3 cup sugar on medium-high speed for 5 minutes, or until the mixture is pale and thick and forms a ribbon when the beater is lifted.
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9
Over medium heat, bring the cream mixture back to a simmer.
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10
With the mixer on medium-low speed, slowly pour the mixture into the egg yolks until blended.
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11
Pour the whole mixture back into the saucepan.
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12
Cook over medium-low heat, stirring constantly with a heatproof spatulamaking sure you get the sides and bottom of the saucepanuntil the custard is thick enough to coat the spatula and to hold a line drawn through it with your finger, about 3 to 5 minutes.
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13
Pour the custard through a fine-mesh strainer into a bowl.
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14
This custard needs to be cooled at room temperature!
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15
Because of the oil, it will harden if refrigerated, and the churned gelato wont have a smooth texture but will be more like overwhipped heavy cream and have a granular texture.
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16
To churn, pour the custard into an ice cream maker and process according to the manufacturers instructions.
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17
Serve immediately, or for a firmer gelato, scrape into a chilled bowl, cover, and freeze until firm, or for up to 3 days.
