Name: Popcorn Ice Cream with Chocolate Pave, Peanut Cookie Crumb and Salted Caramel Sauce recipe by Prajakta Khanvilkar at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 5
Ingredients: Popcorn Icecream: Act II butter flavor popcorn 5 packets; 500 ml milk; 500 ml pure cream (Amul Whipping cream); 2 ½ tbsp. custard powder (vanilla); 110 g caster sugar; Chocolate Pave: 250 g dark chocolate (50%); 1 tbsp custard powder (vanilla); ¾ cup milk; Salted Caramel: 80 g brown sugar; 70 ml whipping cream; 2 tbsp salted butter; Ground pink Himalayan salt to taste (sendha namak); Peanut Cookie Crumb: ¼ cup unsalted butter; ¼ cup smooth peanut butter; ¼ cup white sugar; ¼ cup brown sugar; 1 ¼ cup all purpose flour; ¼ tsp baking powder; ½ tsp Baking Soda; Pinch of salt

Ingredients Serving: 5

Popcorn Icecream: Act II butter flavor popcorn 5 packets
500 ml milk
500 ml pure cream (Amul Whipping cream)
2 ½ tbsp. custard powder (vanilla)
110 g caster sugar
Chocolate Pave: 250 g dark chocolate (50%)
1 tbsp custard powder (vanilla)
¾ cup milk
Salted Caramel: 80 g brown sugar
70 ml whipping cream
2 tbsp salted butter
Ground pink Himalayan salt to taste (sendha namak)
Peanut Cookie Crumb: ¼ cup unsalted butter
¼ cup smooth peanut butter
¼ cup white sugar
¼ cup brown sugar
1 ¼ cup all purpose flour
¼ tsp baking powder
½ tsp Baking Soda
Pinch of salt

Instructions

Popcorn Icecream: Pop the popcorn in a heavy bottom pan.
In another pot mix 250 ml milk and the 500 ml cream and heat it till bubbles start to appear on the edges.
Keep a handful of popcorn for garnishing. Add the cream and milk mixture to the popcorn and simmer for 15 mins on low heat.
Meanwhile mix the custard powder, sugar and remaining 250 ml milk.
Pass the popcorn milk&cream mixture through a sieve.
Now add the custard mixture to it and cook till it thickens and coats the back of the spoon.
Cool the mixture and pour it in a airtight container and place it in the freezer.
Blend the mixture 2-3 times after 1 hour resting period.
Once the mixture is blended 3 times, let it firm up in the freezer.
Chocolate Pave: Line a square tin with cling film or baking paper.
Place chocolate in a bowl and place it on a pot of simmering water to melt.
Meanwhile prepare the custard mixture in another pan and cook it till the custard is thickened.
Beat the cream to soft peaks.
Mix the chocolate and custard and cool it.
Now add a small portion of the whipped cream to the chocolate mixture and mix.
Now add all the chocolate mixture to the cream and gently fold in to combine thoroughly.
Pour it in the lined tin and place it in the fridge to set.
Salted Caramel: Combine the sugar, cream and butter in a saucepan and heat over medium heat. Swirl the mixture and cook till it thickens.
Add salt to taste and cool it the fridge.
Peanut Cookie Crumb: Line a baking tray with a baking paper.
Place the sugars, butter, peanut butter, buttermilk and blitz till creamed.
Now add the remaining ingredients and blitz again till combined.
Spread the mixture on the baking tray and bake for 10 – 15 mins at 150C or till golden brown.
Remove from oven and crumble it into large crumbs and set aside.

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