Ingredients You’ll Need

• Popcorn – use regular butter microwave popcorn. Don’t use extra butter or extra salt versions.
• Sweet corn – You can cut the corn off an ear of fresh sweet corn or use a can of corn with the juice removed.
• Butter – Sauteeing the corn in butter give it an extra boost of buttery flavor. I use salted butter.
• Vegetable stock – Cooking the corn in vegetable stock gives all the delicious savory flavors.
• Heavy cream – Be sure to use heavy whipping cream for the creamiest ice cream.
• Whole milk – I always use whole milk – we’re not pretending this is a low-fat dessert.
• Egg yolks – Set the eggs and milk out about 15 minutes before you start to get them to room temp.
• Sugar – Granulated sugar
• Vanilla extract
• Salt

Ingredients

For the corn base:

• 1/4 cup (57 g) butter
• 1 1/2 cups (355 ml) vegetable stock
• 1 ear fresh corn shaved from the cob or 1/2 cup canned corn
• 1/4 tsp (1.5 g) salt
• 1 1/2 cups (17 g) popped popcorn divided

For the ice cream custard

• 1/2 cup (100 g) sugar divided
• 1/2 cup (118 ml) whole milk
• 1/8 teaspoon (0.75 g) salt
• 2 large egg yolks
• 1 cup (237 ml) single cream or half & half

Instructions

• In one saucepan, over medium heat, add the butter and corn. Saute until softened, about 10 minutes. Add vegetable stock and reduce down by half, over medium heat, about 10-15 minutes. Remove from heat.
• Pop the popcorn. Add 1/2 of the bag to the corn mixture and stir it together. Cover and chill completely.
• Once chilled, blend the corn mixture in a blender until smooth. Strain it through a fine mesh sieve to remove the solids. Reserve until ready to churn the ice cream.
• In another saucepan over medium heat, combine the milk, salt, and half the sugar. Stir the mixture constantly as you bring it just to a simmer (do not boil). Remove from heat.
• In a small bowl, whisk together the egg yolks and remaining sugar just until combined.
• To temper the eggs, slowly add 1/2 cup of the milk mixture in a drizzle into the egg mixture. Do this slowly so as not to cook the eggs.
• Pour the entire egg mixture back into the saucepan with the milk mixture. Simmer over medium heat, about 3 minutes. Do not boil the mixture.
• Remove the pot from the heat and let cool.
• Pour the cooled custard mixture into the bowl with the corn mixture and refrigerate until cold, at least 2 hours.
• When you're ready to churn the ice cream, add the cream to the custard mixture. Pour the mixture into the ice cream maker bowl and select the ice cream mode to churn.