

Heat the milk, cream, 100g sugar and popcorn on medium heat till it starts to simmer.
Remove and let the popcorn sit and infuse into the warm milk for 30 minutes to 1 hour.
Meanwhile, whisk the egg, remaining sugar and vanilla extract until light and fluffy.
Pour into a steel bowl and let cool for 10 minutes.
Remove from fridge and churn the ice cream according to the ice cream manufacturers instructions.
Serve with more buttered popcorn on top and a sprinkling of sea salt
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