Ice cream is a perfect way to cool down during this heatwave that the UK is currently experiencing. If the freezer shelves in the supermarket are looking a little sparse due to high demand then home-made is definitely the best option. Here I again use the very simple condensed milk method which needs no ice cream machine, and just like my salted caramel ice cream I used the Carnation Caramel to add that yummy caramel flavour.
Some of the popcorn pieces go a little softer in the ice cream but the toffee coating on them helps them to stay reasonably crisp, although the longer you leave it the softer they go - it's so good it won't stick around for long though!
Toffee Popcorn Ice Cream
600ml Double Cream
397g Carnation Caramel
100g Butterkist Toffee Popcorn
- Whisk together the cream and 300g of the caramel until it forms peaks
- Pour the mixture into a freezable container
- Reserve a small handful of popcorn and stir the rest through the ice cream mixture, along with the remaining caramel, leaving swirls
- Add the remaining popcorn to the top of the ice cream mixture
- Freeze for around 4 hours
- remove from the freezer approx 10 minutes before serving (or less if it's a really warm day)
I was sent an OXO Good Grips Beak Ice cream scoop which, due to the pointed tip and non stick coating glides through the firmest of ice cream and delivers large rounded scoops with the aid of the release button.