2 cups 35%(heavy) Whipping Cream

1 cup milk

A pinch of salt

3/4 cups sugar

5 egg yolks

1 average bag of previously popped Microwave popcorn

150 grams (aprox 5 oz) of Popcorn Indiana, Kettle Corn Caramelized Popcorn. (my favorite brand of Caramelized Popcorn) Eating it when I got the idea for this recipe!

1. Whisk the yolks and sugar together in a medium sized stainless steel bowl.

2. Add the Milk and the Cream together with the (popped) Microwave popcorn and the Indiana Kettle Corn Caramelized Popcorn in a heavy bottomed sauce pot. Heat on low temperature until the mixture has heavy steam coming from it. (we call this smoking, but its actually only steam, just looks like smoke) Remove the Popcorn mixture from heat and strain the liquid into another pot. Discard the Popcorn at this time.

3. While the liquid is still hot add 1 cup of the liquid to the sugar and yolks mixture, whisking well to incorporate into the eggs and sugar( this is called tempering).

4. Once fully incorporated add the egg mixture back into the Popcorn flavored cream and place on low heat, stirring constantly, bring back up to temperature. Remove from heat and place pot in a ice bath.

5. Season (with salt) the custard when its cold, this will give you a more accurate end result of how the Ice Cream will taste. I like mine salty.

6. Place in the ice cream machine and follow the manufacturers instructions.