Popcorn Gelato

Tip: For a smoother texture, pour the cream mixture through a sieve after step 3 and discard popcorn.

Utensils required

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Step 1

Heat oil in a large saucepan over medium–high heat. Add corn kernels to saucepan, cover with lid and wait for kernels to start popping. Jiggle saucepan occasionally as corn pops.
Step 2

Once popping stops, remove saucepan from heat, uncover and transfer popcorn to a large bowl. Gently shake bowl so unpopped kernels fall to the bottom. Spoon the popped corn back into saucepan, discard the unpopped kernels.
Step 3

Add the cream, milk and 40g of the caster sugar to the popcorn and place saucepan over medium heat. Heat until just simmering. Remove from heat, cover and leave to infuse for 20 minutes.
Step 4

Once infusion time is over, place egg yolk in a large bowl with 20g sugar and whisk until pale.
Step 5

Return cream mixture to a low heat and bring to just simmering. Whisking well, pour half of the hot cream mixture into egg yolk mixture.
Step 6

Add egg mixture to saucepan and cook over a medium–high heat for 10 minutes, whisking constantly until it just reaches a simmer.
Step 7

Pour gelato base into the tub then place in an ice bath.
Step 8

Once cool, place storage lid on tub and freeze for 24 hours.
Step 9

Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 10

Select GELATO.
Step 11

When processing is complete, remove gelato from tub and serve immediately.