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1
Prepare popcorn using oil, as directed in your popper, or place oil in a large pot with a lid.
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2
Add kernels and cover.
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3
Place over medium to medium-high heat.
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4
Shake occasionally to prevent burning.
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5
When popping slows to 3-5 seconds between pops, remove pot from burner.
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6
Allow to cool 1-2 minutes.
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7
Meanwhile, bring cream and milk to a simmer.
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8
Add the popcorn and simmer 10 minutes.
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9
Pass through a fine-mesh sieve or chinois.
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10
Add sugar, salt and extract and stir to dissolve.
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11
Cover tightly and refrigerate 3-4 hours.
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12
Pour base into ice cream freezer; freeze according to manufacturer instructions.
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13
Transfer to a container which has been chilled in the freezer.
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14
Place a layer of plastic wrap over the ice cream before covering tightly.
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15
Freeze until hard, 2-4 hours, before serving.
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16
For the sauce, place water and sugar in a medium-large saucepan over medium heat.
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17
When sugar is dissolved, turn the heat up to medium-high and simmer about 10 minutes, until it turns amber.
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18
Watch closely, as it can burn quickly.
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19
When sufficiently brown, turn heat down to medium-low and add cream; it will bubble up, so use a large enough pot to prevent spillovers.
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20
Off heat, stir in butter and salt.
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21
Serve over buttered popcorn ice cream.
