For all those ice cream and popcorn fans out there!

Recipe by Grace Stevens

Ingredients:

• 4 large egg yolks
• 250ml Selati Castor Snow
• 400ml cream
• 350ml full cream milk
• 5 cups of popped popcorn (1 bag of microwave popcorn)
• 3ml salt

Method:

• In a large bowl, place ice blocks and water. Rest a second bowl over the ice to prepare for your ice cream. 
• Combine milk and cream in a large pot and bring to a simmer. Add popcorn and salt. Stir well.
•  Allow to sit for at least 30mins, overnight is best.
•  Pass milk and popcorn mixture through a sieve and squeeze out all the moisture. 
• Discard popcorn.
• Bring the milk up to a simmer again. Do not boil.
• While milk is heating, beat egg yolks and sugar in an electric mixer until light and fluffy.
• Remove a cup of the milk mixture and pour slowly into the egg mixture while beating on high.
• Add egg mixture to remaining milk and return to the stove.
• Allow mixture to thicken slowly. Remove from heat.
• Pass the mixture through a sieve into the prepared iced bowl.
• Stir the mixture until it cools completely.
• Place in a freezer-proof container and place in the freezer overnight.
• Serve with caramel popcorn and caramel sauce.

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