Buttered Popcorn Ice Cream With Fleur De Sel Carame

Name: Buttered Popcorn Ice Cream With Fleur De Sel Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; ½ cup raw popcorn; 1 ½ cups heavy cream; 2 ½ cups whole milk; ¾ cup sugar; ¼ teaspoon table salt; ½ teaspoon butter flavor extract; ½ cup water; 1 cup white sugar; 1 cup heavy cream; 8 tablespoons unsalted butter (1 stick); 1 teaspoon fleur de sel or 1 teaspoon kosher salt

Servings: persons

1 tablespoon vegetable oil
½ cup raw popcorn
1 ½ cups heavy cream
2 ½ cups whole milk
¾ cup sugar
¼ teaspoon table salt
½ teaspoon butter flavor extract
½ cup water
1 cup white sugar
1 cup heavy cream
8 tablespoons unsalted butter (1 stick)
1 teaspoon fleur de sel or 1 teaspoon kosher salt

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

1209

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil, ½ cup raw popcorn, 1 ½ cups heavy cream, 2 ½ cups whole milk, and more.

Yes, Buttered Popcorn Ice Cream With Fleur De Sel Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Buttered Popcorn Ice Cream With Fleur De Sel Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions