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1
Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
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2
Meanwhile, whisk the egg yolks in a heatproof bowl until smooth.
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3
Add the sugar and salt and whisk until pale and slightly fluffy.
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4
Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously to prevent the eggs scrambling.
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5
Return the mixture to the saucepan and place over a low heat, stirring frequently until the custard thinly coats the back of a wooden spoon.
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6
Do not allow to boil.
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7
Add the popcorn, blend with a stick blender then sieve the custard through a strainer.
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8
Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature.
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9
For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes.
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10
Never put the hot mixture into the fridge.
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11
Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 4C).
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12
Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions.
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13
When the churning is completed, fold a handful (or as many as you want) of the butterscotch chips into the ice cream.
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14
Use a spoon or spatula to scrape it into a freezer-proof container with a lid.
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15
Freeze until it reaches the correct scooping texture (at least 2 hours).
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16
Drizzle each portion with a little warmed sauce and decorate with the extra popcorn before serving.
