Popcorn Blizzard Popcorn Ice Cream With Fleur De Sel Caramel Sauce Recipes

FLEUR DE SEL CARAMELS

Steps:

• Prep the pan.
• Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
• Boil the sugar.
• In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
• Heat the cream.
• In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
• Finish the caramel.
• When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
• Fill the pan.
• Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
• Cut the caramel.
• When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
• Roll it up.
• Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
• Cut into pieces.
• Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
• Wrap the candies.
• Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

CARAMEL POPCORN ICE CREAM.

Steps:

• Bring the milk to a boil with most of the popcorn( save a couple of handfuls). Add the instant coffee and vanilla. Turn off the heat and let the milk cool. Strain, then keep milk warm.
• In a silver based pan, add sugar with a tbsp of water. Turn up the heat to high. Cook until you can smell the caramel aroma and see the dark colour, add the butter and swirl the pan.
• In a jug put eggs and cornflour whisk until combined and fluffy. Add some of the warm milk. Then put this all back into the remainder of the milk and add the caramel. Whisk slowly until the caramel has dissolved and milk turned a nice butterscotch colour. Put the pan on a low heat. You now need to be very patient and stir with a wooden or plastic spoon. Keep stirring so that the eggs don’t curdle. Keep heating for about 10mins, time it as it seems an age, and it should then all of a sudden become a beautiful thick custard consistency. Strain this into a jug/plastic container. It will catch any large pieces of egg, cornflour or caramel. Cover with clingfilm to prevent it forming a skin.
• Then churn in an ice cream maker. Or do it the hard way and mix with a fork every hour once placed in a freezer(about 4x). Then once the ice cream is set, add the remaining popcorn to add a bit of texture to the finished dish.