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1
In a heavy cast iron pot, heat milk, cream, and 1 cup sugar in a saucepan.
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2
Cover top of cream mixture completely with prepared popcorn.
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3
When popcorn starts to melt into mixture, sprinkle some more popcorn on top.
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4
When the mixture starts to bubble, remove off of heat and set aside for 30 minutes so the popcorn infuses its flavor into the cream mixture.
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5
Strain popcorn mixture through cheesecloth or a mesh strainer and squeeze the mushy popcorn flavor back into the cream mixture.
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6
Whisk together the 1 cup sugar, vanilla bean, butter extract, and eggs in a bowl.
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7
Still whisking, pour the cream mixture into the egg mixture and pour this back into the cleaned-out pan.
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8
Cook until cream thickens on medium-low heat (You don't want to over cook the eggs because it will leave an egg flavor.
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9
Do not leave unattended.)
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10
With a silicone spatula, scrape vanilla beans off of the pot and keep stirring all the flavors together.
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11
If vanilla beans clump up just break apart on the interior of the pot.
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12
When mixture thickens, remove from heat.
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13
Put pot into a bowl of ice water.
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14
Let cool completely.
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15
Churn in an ice-cream maker according to manufacturer's instructions.
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16
Take bucket and put into freezer for at least 5 hours.
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17
To prepare the Fleur De Sel Caramel sauce, mix butter, brown sugar, half-n-half, and salt in a saucepan over medium-low heat.
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18
Cook while stirring or whisking gently for 10 minutes allowing for the brown sugar to dissolve and for the mixture to thicken.
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19
Add vanilla and cook until it thickens further.
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20
Turn off heat and pour sauce into whatever you plan to serve it in.
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21
Allow cooling until the sauce is just warm.
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22
Serve over ice cream.
