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Popcorn Ice Cream

 
One serving costs about $0.85

$0.85 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 summer,vegetarian,gluten-free,gluten free,lacto ovo vegetarian dessert American
spoonacular Score:24%

Spoonacular Score: 24%

 

The recipe Popcorn Ice Cream can be made in about around 45 minutes. For 85 cents per serving, you get a dessert that serves 6. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 477 calories, 8g of protein, and 23g of fat per serving. This recipe from Foodista has 1 fans. It will be a hit at your Summer event. A mixture of egg, thickened cream, caster sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people really liked this American dish. With a spoonacular score of 22%, this dish is not so spectacular. Buttered Popcorn Ice Cream, Buttered-Popcorn Ice Cream Sundae, and Pink Lemonade Ice Cream Pie and a Huge Ice Cream Making Prize Pack Giveaway #IceCreamWeek are very similar to this recipe.

Popcorn on the menu? Try pairing with Sparkling rosé and Sparkling Wine. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Ruffino Sparkling rosé. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.

Ruffino Sparkling Rose

Ruffino Sparkling Rosé is fresh and fragrant with notes of strawberry and slight hints of rose petals. On the palate this wine has elegant bubbles and refreshing acidity, offering alluring flavors of delicate red berries and white fruits that linger through the finish.Ruffino Sparkling Rosé is enjoyable on its own as an aperitif, but also as a food companion, pairing well with a variety of dishes including grilled fish, roasted chicken, and mixed greens salads.

» Get this wine on Wine.com

Ingredients

Servings:
10.15 fl. oz
10.15 fl. oz full-fat milk
full-fat milk
10.15 fl. oz
10.15 fl. oz cream
cream
7.06 oz
7.06 oz sugar
sugar
1 tsp
1 tsp vanilla extract
vanilla extract
1 large
1 large egg
egg
7.06 oz
7.06 oz popcorn
popcorn
10.15 fl. oz full-fat milk
10.15 fl. oz
full-fat milk
10.15 fl. oz cream
10.15 fl. oz
cream
7.06 oz sugar
7.06 oz
sugar
1 tsp vanilla extract
1 tsp
vanilla extract
1 large egg
1 large
egg
7.06 oz popcorn
7.06 oz
popcorn

Equipment

sauce pan
sauce pan
whisk
whisk
bowl
bowl
sauce pan
sauce pan
whisk
whisk
bowl
bowl


Instructions

Heat the milk, cream, 100g sugar and popcorn on medium heat till it starts to simmer. Remove and let the popcorn sit and infuse into the warm milk for 30 minutes to 1 hour. Strain the mixture into a large bowl, pressing down hard on the popcorn to extract all the liquid and flavour (it is strong now, but will lessen as it goes through the churning and freezing process) Meanwhile, whisk the egg, remaining sugar and vanilla extract until light and fluffy. While whisking, pour the cream mixture into the egg mixture, then pour the whole mixture back into a clean saucepan (the day I can take a photo of this will be a milestone or actually a kilometre stone) Over medium low heat, keep stirring the custard until it thickens to coat the back of a spoon (roughly 6-7 minutes) Pour into a steel bowl and let cool for 10 minutes. Place cling wrap over the top, so it touches the surface of the custard (to avoid a skin forming) and refrigerate for 3 hours to overnight. Remove from fridge and churn the ice cream according to the ice cream manufacturers instructions. Serve with more buttered popcorn on top and a sprinkling of sea salt

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.85
Ingredient
300 milliliters full-fat milk
300 milliliters cream
200 grams sugar
1 teaspoon vanilla extract
1 large egg
200 grams popcorn
Price
$0.41
$1.63
$0.28
$0.31
$0.31
$2.14
$5.07

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
476 Calories
8g Protein
22g Total Fat
63g Carbs
3% Health Score
Limit These
Calories
476
24%

Fat
22g
35%

  Saturated Fat
12g
81%

Carbohydrates
63g
21%

  Sugar
36g
40%

Cholesterol
108mg
36%

Sodium
56mg
2%

Alcohol
0.24g
1%

Get Enough Of These
Protein
8g
16%

Phosphorus
211mg
21%

Fiber
4g
19%

Manganese
0.38mg
19%

Vitamin A
932IU
19%

Magnesium
57mg
14%

Vitamin B2
0.22mg
13%

Calcium
97mg
10%

Zinc
1mg
10%

Vitamin D
1µg
8%

Selenium
5µg
7%

Iron
1mg
7%

Vitamin B12
0.4µg
7%

Potassium
227mg
7%

Vitamin B5
0.63mg
6%

Copper
0.11mg
6%

Vitamin E
0.76mg
5%

Vitamin B6
0.1mg
5%

Vitamin B1
0.07mg
5%

Folate
19µg
5%

Vitamin B3
0.84mg
4%

Vitamin K
2µg
2%

covered percent of daily need

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